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Masterclass - Cooking with Thomas Keller Collection
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1080p Thomas Keller - Cooking Techniques I Vegetables, Pasta and Eggs x265 (Size: 8.52 GB) (Files: 149)
1080p Thomas Keller - Cooking Techniques I Vegetables, Pasta and Eggs x265
01 Introduction.mp4
01 Introduction.srt
02 Kitchen Setup Essential Tools.mp4
02 Kitchen Setup Essential Tools.srt
03 Kitchen Setup Essential Ingredients.mkv
03 Kitchen Setup Essential Ingredients.srt
04 Kitchen Setup Cookware.mkv
04 Kitchen Setup Cookware.srt
05 Sourcing Ingredients.mkv
05 Sourcing Ingredients.srt
06 Vegetables An Introduction.mkv
07 Big Pot Blanching Asparagus.mkv
07 Big Pot Blanching Asparagus.srt
08 Glazing Carrots.mkv
08 Glazing Carrots.srt
09 Peeling Tomatoes.mkv
10 Braising Artichokes.mkv
10 Braising Artichokes.srt
11 Pureè Potatoes.mkv
11 Pureè Potatoes.srt
12 Pickling.mkv
12 Pickling.srt
13 Pureè Parsnips.mkv
13 Pureè Parsnips.srt
14 Confit Eggplant Garlic.mkv
14 Confit Eggplant Garlic.srt
15 Roasting Zucchini.mkv
15 Roasting Zucchini.srt
16 Baking Beets.mkv
16 Baking Beets.srt
17 Eggs An Introduction.mkv
17 Eggs An Introduction.srt
18 Mayonnaise.mkv
18 Mayonnaise.srt
19 Hollandaise.mkv
19 Hollandaise.srt
20 Custard Creme Anglaise.mkv
20 Custard Creme Anglaise.srt
21 Meringue.mkv
21 Meringue.srt
22 Boiled Eggs.mkv
22 Boiled Eggs.srt
23 Scrambled Eggs.mkv
23 Scrambled Eggs.srt
24 Poached Eggs.mkv
24 Poached Eggs.srt
25 Omelet.mkv
25 Omelet.srt
26 Pasta An Introduction.mkv
26 Pasta An Introduction.srt
27 Pasta Dough.mkv
27 Pasta Dough.srt
28 Agnolotti.mkv
28 Agnolotti.srt
29 Agnolotti with Peas and Bacon.mkv
29 Agnolotti with Peas and Bacon.srt
30 Spaghetti alla Chitarra and Cavatelli.mkv
30 Spaghetti alla Chitarra and Cavatelli.srt
31 Spaghetti Aglio e Olio.mkv
31 Spaghetti Aglio e Olio.srt
32 Fettuccine and Linguine.mkv
32 Fettuccine and Linguine.srt
33 Gnocchi.mkv
33 Gnocchi.srt
34 Gnocchi with Pomodoro.mkv
34 Gnocchi with Pomodoro.srt
35 Six Disciplines of Success.mp4
35 Six Disciplines of Success.srt
36 Essential Philosophies.mp4
36 Essential Philosophies.srt
Thomas Keller - Cooking Techniques I Vegetables, Pasta and Eggs.pdf
540p Thomas Keller - Cooking Techniques III Seafood, Sous Vide, and Desserts x265
01 - Introduction.en.srt
01 - Introduction.mkv
02 - Sauté- Salmon With Spinach.en.srt
02 - Sauté- Salmon With Spinach.mkv
03 - Sauté- Dover Sole With Pommes Château.en.srt
03 - Sauté- Dover Sole With Pommes Château.mkv
04 - Pan Roasting- Monkfish Tail With Beurre Rouge.en.srt
04 - Pan Roasting- Monkfish Tail With Beurre Rouge.mkv
05 - Baking- Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette.en.srt
05 - Baking- Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette.mkv
06 - Butter-Poached Lobster With Macaroni and Cheese.en.srt
06 - Butter-Poached Lobster With Macaroni and Cheese.mkv
07 - Oven Roasting- Shrimp Scampi.en.srt
07 - Oven Roasting- Shrimp Scampi.mkv
08 - Lobster Boil.en.srt
08 - Lobster Boil.mkv
09 - Sous Vide Cooking- Getting Started.en.srt
09 - Sous Vide Cooking- Getting Started.mkv
10 - Sous Vide Cooking- Carrots, Asparagus, and Fennel.en.srt
10 - Sous Vide Cooking- Carrots, Asparagus, and Fennel.mkv
11 - Sous Vide Cooking- Turbot.en.srt
11 - Sous Vide Cooking- Turbot.mkv
12 - Simplified Sous Vide- Salmon.en.srt
12 - Simplified Sous Vide- Salmon.mkv
13 - Desserts- Pots de Crème.en.srt
13 - Desserts- Pots de Crème.mkv
14 - Desserts- Lemon Tart With Pine Nut Crust.en.srt
14 - Desserts- Lemon Tart With Pine Nut Crust.mkv
15 - Desserts- Apple Pie With Lard Crust.en.srt
15 - Desserts- Apple Pie With Lard Crust.mkv
16 - Conclusion.en.srt
16 - Conclusion.mkv
17 - Bonus- Sous Vide Cooking- Varying Time and Temperature.en.srt
17 - Bonus- Sous Vide Cooking- Varying Time and Temperature.mkv
Thomas Keller - Cooking Techniques III Seafood, Sous Vide, and Desserts.pdf
720p Thomas Keller - Cooking Techniques II Meats, Stocks, And Sauces x265
01-Introduction.mkv
01-Introduction.srt
02-Getting Started Meat Cuts and Quality.mkv
02-Getting Started Meat Cuts and Quality.srt
03-Sauté Chicken Paillard.mkv
03-Sauté Chicken Paillard.srt
04-Sauté Wiener Schnitzel.mkv
04-Sauté Wiener Schnitzel.srt
05-Fried Chicken.mkv
05-Fried Chicken.srt
06-Technique Oven Roasting Overview.mkv
06-Technique Oven Roasting Overview.srt
07-Pan Roasting Duck Breast.mkv
07-Pan Roasting Duck Breast.srt
08-Pan Roasting Côte de Bœuf.mkv
08-Pan Roasting Côte de Bœuf.srt
09-Oven Roasting Chicken.mkv
09-Oven Roasting Chicken.srt
10-Oven Roasting Blowtorch Prime Rib Roast.mkv
10-Oven Roasting Blowtorch Prime Rib Roast.srt
11-Technique Braising and Braising à la Matignon.mkv
11-Technique Braising and Braising à la Matignon.srt
12-Braising Pork Shoulder à la Matignon.mkv
12-Braising Pork Shoulder à la Matignon.srt
13-Braising Red Wine Braised Short Ribs.mkv
13-Braising Red Wine Braised Short Ribs.srt
14-Grilling.mkv
14-Grilling.srt
15-Stocks, Broths, and Jus An Overview.mkv
15-Stocks, Broths, and Jus An Overview.srt
16-Roasted Veal Stock.mkv
16-Roasted Veal Stock.srt
17-Light Chicken Stock.mkv
17-Light Chicken Stock.srt
18-Sauces An Overview.mkv
18-Sauces An Overview.srt
19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette.mkv
20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mkv
21-Brown Chicken Quick Sauce and Sauce Chasseur.mkv
22-Closing.mkv
Thomas Keller - Cooking Techniques II Meats, Stocks, And Sauces.pdf
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