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Home > Food & Drink > Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

  • Introduction
  • Getting Started: Meat Cuts and Quality
  • Sauté: Chicken Paillard
  • Sauté: Wiener Schnitzel
  • Fried Chicken
  • Technique: Oven Roasting Overview
  • Pan Roasting: Duck Breast
  • Pan Roasting: Côte de Bœuf
  • Oven Roasting: Chicken
  • Oven Roasting: Blowtorch Prime Rib Roast
  • Technique: Braising and Braising à la Matignon
  • Braising: Pork Shoulder à la Matignon
  • Braising: Red Wine Braised Short Ribs
  • Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
  • Stocks, Broths, and Jus: An Overview
  • Roasted Veal Stock
  • Light Chicken Stock
  • Sauces: An Overview
  • Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
  • Chicken Velouté and Sauces Suprême, Allemande, and Albufera
  • Brown Chicken Quick Sauce and Sauce Chasseur
  • Closing

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