Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces
Thomas Keller is a well-known American chef and restaurateur who is considered one of the most influential chefs of modern times. He is the owner of several award-winning restaurants, has written numerous cookbooks and has even been featured in the hit movie "Ratatouille." In his second MasterClass, Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces, he shares some of his most coveted culinary secrets and techniques with home cooks.
In this MasterClass, Thomas Keller focuses on meats, stocks, and sauces—the foundational components of many classic dishes. He starts by teaching students how to choose and prepare different cuts of meat, including beef, pork, lamb, and chicken. He demonstrates how to properly sear meat to develop rich, caramelized flavors, as well as how to cook meat to perfection using various cooking methods, such as roasting, braising, and grilling.
Next, Keller dives into the world of stocks—the building blocks of many great sauces and soups. He shows students how to make a rich, flavorful beef stock using high-quality ingredients and techniques, such as roasting bones before adding them to the stockpot. He also shares his recipe for chicken stock, which he uses as a base for many dishes in his restaurants.
Finally, Keller teaches his students how to make a variety of classic sauces, including hollandaise, béarnaise, and aioli. He breaks down each sauce step by step, explaining the science behind emulsions, and demonstrating how to balance the flavors and textures of each sauce.
Throughout the class, Keller emphasizes the importance of using high-quality ingredients and techniques for achieving the best results. He encourages his students to take their time and pay attention to the details, such as seasoning at every step of the cooking process and properly tempering eggs for sauces.
In addition to the step-by-step demonstrations and recipes, the class also includes downloadable course materials, including a PDF workbook with detailed recipes, ingredient lists, and troubleshooting tips.
Overall, Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces is a must-watch MasterClass for any home cook looking to elevate their culinary skills. Keller's approachable teaching style and emphasis on technique and quality ingredients make this class both informative and inspiring. Whether you're a beginner or a seasoned cook, this class is sure to inspire you to new culinary heights.
In this MasterClass, Thomas Keller focuses on meats, stocks, and sauces—the foundational components of many classic dishes. He starts by teaching students how to choose and prepare different cuts of meat, including beef, pork, lamb, and chicken. He demonstrates how to properly sear meat to develop rich, caramelized flavors, as well as how to cook meat to perfection using various cooking methods, such as roasting, braising, and grilling.
Next, Keller dives into the world of stocks—the building blocks of many great sauces and soups. He shows students how to make a rich, flavorful beef stock using high-quality ingredients and techniques, such as roasting bones before adding them to the stockpot. He also shares his recipe for chicken stock, which he uses as a base for many dishes in his restaurants.
Finally, Keller teaches his students how to make a variety of classic sauces, including hollandaise, béarnaise, and aioli. He breaks down each sauce step by step, explaining the science behind emulsions, and demonstrating how to balance the flavors and textures of each sauce.
Throughout the class, Keller emphasizes the importance of using high-quality ingredients and techniques for achieving the best results. He encourages his students to take their time and pay attention to the details, such as seasoning at every step of the cooking process and properly tempering eggs for sauces.
In addition to the step-by-step demonstrations and recipes, the class also includes downloadable course materials, including a PDF workbook with detailed recipes, ingredient lists, and troubleshooting tips.
Overall, Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces is a must-watch MasterClass for any home cook looking to elevate their culinary skills. Keller's approachable teaching style and emphasis on technique and quality ingredients make this class both informative and inspiring. Whether you're a beginner or a seasoned cook, this class is sure to inspire you to new culinary heights.
- Mật khẩu giải nén: tailieuhay.download (nếu có)
Khóa Học Cùng Chủ Đề
Khóa học Trello
Luyện thi chứng chỉ quốc tế ISTQB cho Tester
Introduction to the Course
Build an Artificial Neural Network to Recognise Images using Keras - Tensorflow
1 Use Tensorflow to Classify Handwritten Digits
1 Serving a Tensorflow Model through a Website
1 Next Steps
Predict Movie Box Office Revenue with Linear Regression
Python Programming for Data Science and Machine Learning
Introduction to Optimisation and the Gradient Descent Algorithm
Predict House Prices with Multivariable Linear Regression
Pre-Process Text Data for a Naive Bayes Classifier to Filter Spam Emails Part 1
Train a Naive Bayes Classifier to Create a Spam Filter Part 2
Test and Evaluate a Naive Bayes Classifier Part 3
Introduction to Neural Networks and How to Use Pre-Trained Models