CourseClub NET MasterClass THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS STOCKS AND SAUCES

CourseClub NET MasterClass THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS STOCKS AND SAUCES

Name	[CourseClub.NET] MasterClass - THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS, STOCKS, AND SAUCES	DOWNLOAD Copy Link
Total Size	4.0 GB
Total Files	66
Last Seen	2024-10-06 23:40
Hash	45ABAEBA5D01101B2A9BFBFCAFA526ABC835A9DC

/01-Introduction/
01-Introduction.mp4	29.3 MB
01-Introduction.pdf	298.4 KB
01-Introduction.srt	3.6 KB
/02-Getting Started Meat Cuts and Quality/
02-Getting Started Meat Cuts and Quality.mp4	70.9 MB
02-Getting Started Meat Cuts and Quality.pdf	2.2 MB
02-Getting Started Meat Cuts and Quality.srt	17.8 KB
/03-Sauté Chicken Paillard/
03-Sauté Chicken Paillard.mp4	181.1 MB
03-Sauté Chicken Paillard.pdf	1.5 MB
03-Sauté Chicken Paillard.srt	20.3 KB
/04-Sauté Wiener Schnitzel/
04-Sauté Wiener Schnitzel.mp4	109.4 MB
04-Sauté Wiener Schnitzel.pdf	1.4 MB
04-Sauté Wiener Schnitzel.srt	11.5 KB
/05-Fried Chicken/
05-Fried Chicken.mp4	400.6 MB
05-Fried Chicken.pdf	2.3 MB
05-Fried Chicken.srt	26.8 KB
/06-Technique Oven Roasting Overview/
06-Technique Oven Roasting Overview.mp4	81.4 MB
06-Technique Oven Roasting Overview.pdf	1.5 MB
06-Technique Oven Roasting Overview.srt	11.6 KB
/07-Pan Roasting Duck Breast/
07-Pan Roasting Duck Breast.mp4	257.1 MB
07-Pan Roasting Duck Breast.pdf	1.2 MB
07-Pan Roasting Duck Breast.srt	28.0 KB
/08-Pan Roasting Côte de Bœuf/
08-Pan Roasting Côte de Bœuf.mp4	149.1 MB
08-Pan Roasting Côte de Bœuf.pdf	426.3 KB
08-Pan Roasting Côte de Bœuf.srt	29.2 KB
/09-Oven Roasting Chicken/
09-Oven Roasting Chicken.mp4	204.6 MB
09-Oven Roasting Chicken.pdf	3.9 MB
09-Oven Roasting Chicken.srt	34.5 KB
/10-Oven Roasting Blowtorch Prime Rib Roast/
10-Oven Roasting Blowtorch Prime Rib Roast.mp4	144.7 MB
10-Oven Roasting Blowtorch Prime Rib Roast.pdf	628.4 KB
10-Oven Roasting Blowtorch Prime Rib Roast.srt	15.9 KB
/11-Technique Braising and Braising à la Matignon/
11-Technique Braising and Braising à la Matignon.mp4	85.8 MB
11-Technique Braising and Braising à la Matignon.pdf	1.8 MB
11-Technique Braising and Braising à la Matignon.srt	11.3 KB
/12-Braising Pork Shoulder à la Matignon/
12-Braising Pork Shoulder à la Matignon.mp4	363.6 MB
12-Braising Pork Shoulder à la Matignon.pdf	597.6 KB
12-Braising Pork Shoulder à la Matignon.srt	35.6 KB
/13-Braising Red Wine Braised Short Ribs/
13-Braising Red Wine Braised Short Ribs.mp4	321.7 MB
13-Braising Red Wine Braised Short Ribs.pdf	482.6 KB
13-Braising Red Wine Braised Short Ribs.srt	52.5 KB
/14-Grilling on a Hibachi Steak, Lamb Chops, and Chicken/
14-Grilling.mp4	131.3 MB
14-Grilling.pdf	1.1 MB
14-Grilling.srt	23.9 KB
/15-Stocks, Broths, and Jus An Overview/
15-Stocks, Broths, and Jus An Overview.mp4	113.4 MB
15-Stocks, Broths, and Jus An Overview.pdf	400.7 KB
15-Stocks, Broths, and Jus An Overview.srt	15.0 KB
/16-Roasted Veal Stock/
16-Roasted Veal Stock.mp4	345.1 MB
16-Roasted Veal Stock.pdf	598.6 KB
16-Roasted Veal Stock.srt	34.8 KB
/17-Light Chicken Stock/
17-Light Chicken Stock.mp4	123.4 MB
17-Light Chicken Stock.pdf	524.7 KB
17-Light Chicken Stock.srt	22.3 KB
/18-Sauces An Overview/
18-Sauces An Overview.mp4	51.0 MB
18-Sauces An Overview.pdf	244.9 KB
18-Sauces An Overview.srt	7.2 KB
/19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette/
1541809971-TK2_CH_19.pdf	1.4 MB
19.mp4	221.8 MB
/20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera/
1541809971-TK2_CH_20.pdf	677.3 KB
20.mp4	136.9 MB
/21-Brown Chicken Quick Sauce and Sauce Chasseur/
1541809971-TK2_CH_21.pdf	597.6 KB
21.mp4	394.4 MB
/22-Closing/
1541809971-TK2_CH_22_Closing.pdf	25.9 KB
22.mp4	6.9 MB
/
Class Cookbook.pdf	22.6 MB
[CourseClub.NET].url	0.1 KB
[FCS Forum].url	0.1 KB
[FreeCourseSite.com].url	0.1 KB
Total files 66