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Thomas Keller Teaches Cooking Techniques III: Seafoods, Sous Vide, and Desserts

By Caise Events
Sat, Nov 26. 12PM - Sat 4PM
CAISE STUDIOS, Accra
past about 1 year
Thomas Keller Teaches Cooking Techniques III: Seafoods, Sous Vide, and Desserts
  • Ticket Price Qty
    Public Streaming ₵50.00 N/A
    Group Streaming ₵60.00 N/A
    Group Stream ₵120.00 N/A

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

In his masterclass, you'd learn lessons such as;
  1. Introduction
  2. Getting Started: Meat Cuts and Quality
  3. Sauté: Chicken Paillard
  4. Sauté: Wiener Schnitzel
  5. Fried Chicken
  6. Technique: Oven Roasting Overview
  7. Pan Roasting: Duck Breast
  8. Pan Roasting: Côte de Bœuf
  9. Oven Roasting: Chicken
  10. Oven Roasting: Blowtorch Prime Rib Roast
  11. Technique: Braising and Braising à la Matignon
  12. Braising: Pork Shoulder à la Matignon
  13. Braising: Red Wine Braised Short Ribs
  14. Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
  15. Stocks, Broths, and Jus: An Overview
  16. Stocks, Broths, and Jus: An Overview
  17. Roasted Veal Stock
  18. Light Chicken Stock
  19. Sauces: An Overview
  20. Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
  21. Chicken Velouté and Sauces Suprême Allemande, and Albufera
  22. Brown Chicken Quick Sauce and Sauce and Sauce Chasseur
  23. Closing


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