Masterclass Cooking with Thomas Keller Collection | 29DBE400647A01E23E4B2F19D49081B4CB372456

Masterclass Cooking with Thomas Keller Collection

Name	Masterclass - Cooking with Thomas Keller Collection	DOWNLOAD Copy Link
Total Size	9.1 GB
Total Files	149
Last Seen	2024-07-22 00:28
Hash	29DBE400647A01E23E4B2F19D49081B4CB372456

/1080p Thomas Keller - Cooking Techniques I Vegetables, Pasta and Eggs x265/
01 Introduction.mp4	86.2 MB
01 Introduction.srt	10.8 KB
02 Kitchen Setup Essential Tools.mp4	248.7 MB
02 Kitchen Setup Essential Tools.srt	40.6 KB
03 Kitchen Setup Essential Ingredients.mkv	88.2 MB
03 Kitchen Setup Essential Ingredients.srt	17.3 KB
04 Kitchen Setup Cookware.mkv	138.4 MB
04 Kitchen Setup Cookware.srt	23.0 KB
05 Sourcing Ingredients.mkv	98.9 MB
05 Sourcing Ingredients.srt	20.4 KB
06 Vegetables An Introduction.mkv	51.0 MB
07 Big Pot Blanching Asparagus.mkv	181.5 MB
07 Big Pot Blanching Asparagus.srt	26.6 KB
08 Glazing Carrots.mkv	231.1 MB
08 Glazing Carrots.srt	31.2 KB
09 Peeling Tomatoes.mkv	98.9 MB
10 Braising Artichokes.mkv	259.2 MB
10 Braising Artichokes.srt	25.0 KB
11 Pureè Potatoes.mkv	220.9 MB
11 Pureè Potatoes.srt	21.5 KB
12 Pickling.mkv	81.8 MB
12 Pickling.srt	10.6 KB
13 Pureè Parsnips.mkv	86.8 MB
13 Pureè Parsnips.srt	7.4 KB
14 Confit Eggplant Garlic.mkv	150.0 MB
14 Confit Eggplant Garlic.srt	17.5 KB
15 Roasting Zucchini.mkv	125.4 MB
15 Roasting Zucchini.srt	14.0 KB
16 Baking Beets.mkv	169.7 MB
16 Baking Beets.srt	14.4 KB
17 Eggs An Introduction.mkv	68.7 MB
17 Eggs An Introduction.srt	10.1 KB
18 Mayonnaise.mkv	200.8 MB
18 Mayonnaise.srt	19.7 KB
19 Hollandaise.mkv	274.8 MB
19 Hollandaise.srt	23.9 KB
20 Custard Creme Anglaise.mkv	137.5 MB
20 Custard Creme Anglaise.srt	15.2 KB
21 Meringue.mkv	180.2 MB
21 Meringue.srt	13.0 KB
22 Boiled Eggs.mkv	77.7 MB
22 Boiled Eggs.srt	10.3 KB
23 Scrambled Eggs.mkv	195.6 MB
23 Scrambled Eggs.srt	16.2 KB
24 Poached Eggs.mkv	113.3 MB
24 Poached Eggs.srt	12.3 KB
25 Omelet.mkv	105.6 MB
25 Omelet.srt	11.7 KB
26 Pasta An Introduction.mkv	47.3 MB
26 Pasta An Introduction.srt	8.3 KB
27 Pasta Dough.mkv	156.6 MB
27 Pasta Dough.srt	13.0 KB
28 Agnolotti.mkv	254.6 MB
28 Agnolotti.srt	24.9 KB
29 Agnolotti with Peas and Bacon.mkv	155.8 MB
29 Agnolotti with Peas and Bacon.srt	16.5 KB
30 Spaghetti alla Chitarra and Cavatelli.mkv	124.7 MB
30 Spaghetti alla Chitarra and Cavatelli.srt	12.6 KB
31 Spaghetti Aglio e Olio.mkv	169.6 MB
31 Spaghetti Aglio e Olio.srt	14.8 KB
32 Fettuccine and Linguine.mkv	50.8 MB
32 Fettuccine and Linguine.srt	3.3 KB
33 Gnocchi.mkv	218.9 MB
33 Gnocchi.srt	20.5 KB
34 Gnocchi with Pomodoro.mkv	197.3 MB
34 Gnocchi with Pomodoro.srt	14.5 KB
35 Six Disciplines of Success.mp4	102.2 MB
35 Six Disciplines of Success.srt	16.1 KB
36 Essential Philosophies.mp4	172.6 MB
36 Essential Philosophies.srt	25.5 KB
Thomas Keller - Cooking Techniques I Vegetables, Pasta and Eggs.pdf	21.8 MB
/540p Thomas Keller - Cooking Techniques III Seafood, Sous Vide, and Desserts x265/
01 - Introduction.en.srt	14.3 KB
01 - Introduction.mkv	45.9 MB
02 - Sauté- Salmon With Spinach.en.srt	22.4 KB
02 - Sauté- Salmon With Spinach.mkv	99.9 MB
03 - Sauté- Dover Sole With Pommes Château.en.srt	26.0 KB
03 - Sauté- Dover Sole With Pommes Château.mkv	117.5 MB
04 - Pan Roasting- Monkfish Tail With Beurre Rouge.en.srt	18.7 KB
04 - Pan Roasting- Monkfish Tail With Beurre Rouge.mkv	113.6 MB
05 - Baking- Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette.en.srt	20.5 KB
05 - Baking- Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette.mkv	95.6 MB
06 - Butter-Poached Lobster With Macaroni and Cheese.en.srt	37.9 KB
06 - Butter-Poached Lobster With Macaroni and Cheese.mkv	149.8 MB
07 - Oven Roasting- Shrimp Scampi.en.srt	18.1 KB
07 - Oven Roasting- Shrimp Scampi.mkv	84.4 MB
08 - Lobster Boil.en.srt	16.6 KB
08 - Lobster Boil.mkv	73.9 MB
09 - Sous Vide Cooking- Getting Started.en.srt	20.6 KB
09 - Sous Vide Cooking- Getting Started.mkv	66.5 MB
10 - Sous Vide Cooking- Carrots, Asparagus, and Fennel.en.srt	12.7 KB
10 - Sous Vide Cooking- Carrots, Asparagus, and Fennel.mkv	57.1 MB
11 - Sous Vide Cooking- Turbot.en.srt	4.4 KB
11 - Sous Vide Cooking- Turbot.mkv	27.6 MB
12 - Simplified Sous Vide- Salmon.en.srt	15.2 KB
12 - Simplified Sous Vide- Salmon.mkv	58.0 MB
13 - Desserts- Pots de Crème.en.srt	20.4 KB
13 - Desserts- Pots de Crème.mkv	65.4 MB
14 - Desserts- Lemon Tart With Pine Nut Crust.en.srt	17.8 KB
14 - Desserts- Lemon Tart With Pine Nut Crust.mkv	112.3 MB
15 - Desserts- Apple Pie With Lard Crust.en.srt	30.1 KB
15 - Desserts- Apple Pie With Lard Crust.mkv	170.8 MB
16 - Conclusion.en.srt	7.0 KB
16 - Conclusion.mkv	24.0 MB
17 - Bonus- Sous Vide Cooking- Varying Time and Temperature.en.srt	11.1 KB
17 - Bonus- Sous Vide Cooking- Varying Time and Temperature.mkv	55.5 MB
Thomas Keller - Cooking Techniques III Seafood, Sous Vide, and Desserts.pdf	5.8 MB
/720p Thomas Keller - Cooking Techniques II Meats, Stocks, And Sauces x265/
01-Introduction.mkv	17.1 MB
01-Introduction.srt	3.6 KB
02-Getting Started Meat Cuts and Quality.mkv	45.1 MB
02-Getting Started Meat Cuts and Quality.srt	17.8 KB
03-Sauté Chicken Paillard.mkv	92.5 MB
03-Sauté Chicken Paillard.srt	20.3 KB
04-Sauté Wiener Schnitzel.mkv	74.3 MB
04-Sauté Wiener Schnitzel.srt	11.5 KB
05-Fried Chicken.mkv	123.3 MB
05-Fried Chicken.srt	26.8 KB
06-Technique Oven Roasting Overview.mkv	38.0 MB
06-Technique Oven Roasting Overview.srt	11.6 KB
07-Pan Roasting Duck Breast.mkv	158.3 MB
07-Pan Roasting Duck Breast.srt	28.0 KB
08-Pan Roasting Côte de Bœuf.mkv	114.4 MB
08-Pan Roasting Côte de Bœuf.srt	29.2 KB
09-Oven Roasting Chicken.mkv	128.1 MB
09-Oven Roasting Chicken.srt	34.5 KB
10-Oven Roasting Blowtorch Prime Rib Roast.mkv	76.0 MB
10-Oven Roasting Blowtorch Prime Rib Roast.srt	15.9 KB
11-Technique Braising and Braising à la Matignon.mkv	34.2 MB
11-Technique Braising and Braising à la Matignon.srt	11.3 KB
12-Braising Pork Shoulder à la Matignon.mkv	196.7 MB
12-Braising Pork Shoulder à la Matignon.srt	35.6 KB
13-Braising Red Wine Braised Short Ribs.mkv	214.3 MB
13-Braising Red Wine Braised Short Ribs.srt	52.5 KB
14-Grilling.mkv	88.6 MB
14-Grilling.srt	23.9 KB
15-Stocks, Broths, and Jus An Overview.mkv	47.0 MB
15-Stocks, Broths, and Jus An Overview.srt	15.0 KB
16-Roasted Veal Stock.mkv	196.2 MB
16-Roasted Veal Stock.srt	34.8 KB
17-Light Chicken Stock.mkv	84.2 MB
17-Light Chicken Stock.srt	22.3 KB
18-Sauces An Overview.mkv	22.2 MB
18-Sauces An Overview.srt	7.2 KB
19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.mkv	174.2 MB
20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mkv	117.5 MB
21-Brown Chicken Quick Sauce and Sauce Chasseur.mkv	305.2 MB
22-Closing.mkv	6.0 MB
Thomas Keller - Cooking Techniques II Meats, Stocks, And Sauces.pdf	22.6 MB
/
MasterclassCookingwKeller.nfo	2.7 KB
[TGx]Downloaded from torrentgalaxy.to .txt	0.6 KB
Total files 149