MasterClass - Thomas Keller Teaches Cooking Techniques II


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File Size:   3.78 GB
Creat Time:   2024-05-19
Active Degree:   241
Last Active:   2024-11-21
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Tags:    MasterClass - Thomas Keller Teaches Cooking Techniques II
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File List

  1. 05.Fried Chicken.mp4 390.69 MB
  2. 21.Brown Chicken Quick Sauce and Sauce Chasseur.mp4 385.17 MB
  3. 12.Braising Pork Shoulder à la Matignon.mp4 354.20 MB
  4. 16.Roasted Veal Stock.mp4 336.26 MB
  5. 13.Braising Red Wine Braised Short Ribs.mp4 312.90 MB
  6. 07.Pan Roasting Duck Breast.mp4 250.40 MB
  7. 19.Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.mp4 216.63 MB
  8. 09.Oven Roasting Chicken.mp4 199.01 MB
  9. 03.Sauté Chicken Paillard.mp4 176.43 MB
  10. 08.Pan Roasting Côte de Bœuf.mp4 144.95 MB
  11. 10.Oven Roasting Blowtorch Prime Rib Roast.mp4 141.01 MB
  12. 20.Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mp4 133.69 MB
  13. 14.Grilling.mp4 127.72 MB
  14. 17.Light Chicken Stock.mp4 120.05 MB
  15. 15.Stocks, Broths, and Jus An Overview.mp4 110.50 MB
  16. 04.Sauté Wiener Schnitzel.mp4 106.59 MB
  17. 11.Technique Braising and Braising à la Matignon.mp4 83.64 MB
  18. 06.Technique Oven Roasting Overview.mp4 79.33 MB
  19. 02.Getting Started Meat Cuts and Quality.mp4 68.99 MB
  20. 18.Sauces An Overview.mp4 49.73 MB
  21. 01.Introduction.mp4 28.60 MB
  22. 00.Class Cookbook.pdf 22.10 MB
  23. 22.Closing.mp4 6.77 MB
  24. 09.Oven Roasting Chicken.pdf 3.77 MB
  25. 05.Fried Chicken.pdf 2.24 MB
  26. 02.Getting Started Meat Cuts and Quality.pdf 2.17 MB
  27. 11.Technique Braising and Braising à la Matignon.pdf 1.77 MB
  28. 03.Sauté Chicken Paillard.pdf 1.46 MB
  29. 06.Technique Oven Roasting Overview.pdf 1.45 MB
  30. 19.Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.pdf 1.35 MB
  31. 04.Sauté Wiener Schnitzel.pdf 1.34 MB
  32. 07.Pan Roasting Duck Breast.pdf 1.21 MB
  33. 14.Grilling.pdf 1.05 MB
  34. 20.Chicken Velouté and Sauces Suprême, Allemande, and Albufera.pdf 677 KB
  35. 10.Oven Roasting Blowtorch Prime Rib Roast.pdf 628 KB
  36. 16.Roasted Veal Stock.pdf 598 KB
  37. 21.Brown Chicken Quick Sauce and Sauce Chasseur.pdf 597 KB
  38. 12.Braising Pork Shoulder à la Matignon.pdf 597 KB
  39. 17.Light Chicken Stock.pdf 524 KB
  40. 13.Braising Red Wine Braised Short Ribs.pdf 482 KB
  41. 08.Pan Roasting Côte de Bœuf.pdf 426 KB
  42. 15.Stocks, Broths, and Jus An Overview.pdf 400 KB
  43. 01.Introduction.pdf 298 KB
  44. 18.Sauces An Overview.pdf 244 KB
  45. 22.Closing.pdf 25 KB

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