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MasterClass: Cooking / Tutorijali i Video materijal


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MasterClass: Cooking / Tutorijali i Video materijal

MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
MasterClass | Duration: 6 h 6 m | Video: H264 1280x720 | Audio: AAC 48 kHz 2ch | 3,81 GB | Language: English | 2018

Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller's restaurant kitchens.

Lesson Plan


--- Citat ---01
Introduction

Back to teach his second MasterClass, Chef Thomas Keller shares why he's returned, and outlines the techniques he'll teach you-and the philosophy you'll use to approach all your learning in the kitchen.


02
Getting Started: Meat Cuts and Quality

Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging


03
Sauté: Chicken Paillard

Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you'll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.


04
Sauté: Wiener Schnitzel

Using veal top round and building on techniques you learned in Chapter 3: Chicken Paillard, Chef Keller teaches you his tricks for achieving an airy, crisp layer of breading and the perfect level of seasoning.


05
Fried Chicken

Chef Keller teaches you how to make the fried chicken served every other Monday at his restaurant Ad Hoc. Learn how to brine and break down a whole chicken and fry each piece to perfection.


06
Technique: Oven Roasting Overview


Chef Keller gives an overview of the meats you'll be roasting in the next three chapters, including three cuts of beef, two cuts of lamb, and a whole chicken. Then, learn how to calibrate your oven, and the importance of bringing proteins to temp.


07
Pan Roasting: Duck Breast

Chef Keller teaches you his pan-roasting technique for Pekin duck breast, including how to render the fat for a crispy skin and how to achieve the perfect medium-rare finish. Then learn how to make a honey-orange gastrique sauce for a sweet and sour finish.


08
Pan Roasting: Côte de Bœuf


Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d'hôtel butter for the final flourish.


09
Oven Roasting: Chicken

Learn how to re-create what Chef Keller describes as his first choice for his "last meal." Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.


10
Oven Roasting: Blowtorch Prime Rib Roast


The main ingredient is a center-cut rib roast, and a key implement is a propane blowtorch. Learn Chef Keller's technique for a prime rib roast cooked to an even medium rare in every slice.


11
Technique: Braising and Braising à la Matignon

Chef Keller teaches you the principles of braising and the role of mirepoix, marinating, and matignon in adding flavor and texture to slow-cooked cuts of meat.


12
Braising: Pork Shoulder à la Matignon

Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.


13
Braising: Red Wine Braised Short Ribs


Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.


14
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken

Chef Keller teaches you his techniques for grilling a variety of proteins on a stove top hibachi. Learn how to choose the right fuel and manage your safety while grilling indoors.


15
Stocks, Broths, and Jus: An Overview

Stocks are an essential building block in Chef Keller's restaurants. Learn stock-making fundamentals, from their ingredients and techniques to the broader applications of stocks throughout so many dishes.


16
Roasted Veal Stock

Chef Keller teaches you how to use a pressure cooker to make a restaurant-quality veal stock that will become the foundation for a number of sauces and recipes, including the sauce in Chapter 21: Brown Chicken Quick Sauce.


17
Light Chicken Stock

Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.


18
Sauces: An Overview

Chef Keller walks you through the definition of a sauce and provides an overview of some the most common French sauces alongside the proteins they most commonly pair with.


19
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.


20
Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.


21
Brown Chicken Quick Sauce and Sauce Chasseur

Chef Keller developed this "quick" sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.


22
Closing

Chef Keller concludes his MasterClass with parting words of wisdom and reminds you the importance of patience and practice as you continue on your culinary journey.
--- Kraj citata ---


MasterClass: Cooking / Tutorijali i Video materijal




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MasterClass: Cooking / Tutorijali i Video materijal

MasterClass - Alice Waters Teaches the Art of Home Cooking
.MP4, AVC, 1400 kbps, 1280x720 | English, AAC, 128 kbps, 2 Ch | 3.8h | + PDF Workbook | 2.47 GB

Farm-to-table cooking

Alice Waters started America's farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement-and earned her the James Beard Award for Outstanding Chef. In her first-ever online class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, cook healthy and beautiful meals, and change your life by changing the food you make at home.

Lesson Plan

--- Citat ---01. Alice's Philosophy of Food
Meet Alice in her home kitchen as she introduces you to her philosophy of cooking. She'll teach you how to cook deliciously, with spontaneity, and in harmony with nature.

02. The Farmer's Market: Learning From the Source
Alice teaches you how to become a discerning shopper whether at the farmers' market or grocery store. Learn her guidelines for selecting ingredients, including questions to ask vendors and farmers.

03. A Vegetable Lunch: Roasted, Steamed, and Raw
Alice walks you through her process of planning an India-inspired lunch based on the ingredients in her shopping basket. Learn how to prepare vegetables three ways, and reach into your pantry to round out the meal.

04. Alice's Essential Kitchen Tools
Alice feels the same way about ingredients and kitchen tools-sometimes less is more. Alice demonstrates her favorite tools and challenges you to pare down your own collection for usefulness and beauty.

05. A Well-Stocked Pantry
Alice teaches you how to choose the best quality ingredients with which to stock your pantry. She shares seven dishes all sourced from her own pantry including "Coming Home Pasta," her go-to when returning home to an empty fridge after a long trip.

06. Cooking For Your Pantry: Alice's Staples
Alice's distinctive pantry also includes items she mixes and makes herself to use throughout the week. Learn how to make Alice's pantry staples including Quick Pickles, Sautéed Greens, and Oat Pancakes.

07. Leaves, Herbs, and Aromatics
Fresh herbs are an essential element in Alice's cooking. Learn how she uses tender and strong herbs for different dishes, and how she finds use for the whole plant-not just the leaves.

08. Cooking From Your Kitchen Garden: Salsa Verde
Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.

09. Preparing a Beautiful Salad
Alice believes the making of a salad can bring as much joy as eating it. Learn Alice's method for washing lettuces and follow her recipe for Mesclun Salad.

10. Chez Panisse Cooking: Galette
Alice teaches you how to make Chez Panisse's everyday dessert, the galette. Learn how the perfect pastry dough results in a beautifully flakey crust.

11. Chez Panisse Cooking: Ravioli
Learn to make an egg pasta dough that can be used to make any shape of pasta. Then, use your dough to make Chez Panisse's ricotta ravioli with chanterelle mushrooms.

12. Follow the Rhythms of Nature: Seasonal Eating
Learn why the most iconic dessert at Chez Panisse is the most unembellished-the fruit bowl. Alice teaches you how to engage all of your senses to test ripeness and choose fruits at the peak of their season.

13. A Market Fresh Dinner: Planning and Prep
Finish preparing Alice's dinner party menu with a last-minute burst of cooking over the fire or stovetop. Then learn how to plate and serve each course.

14. A Market Fresh Dinner: Finish and Serve
Finish preparing Alice's dinner party menu with a last-minute burst of cooking over the fire or stovetop. Then learn how to plate and serve each course.

15. Coming Back to the Table
Learn how a life-changing trip to France led Alice from the frozen dinners of her childhood to pioneering the farm-to-table movement.

16. The Power of Food: The Edible Schoolyard
Alice breaks down the five principles of her Edible Schoolyard Project to show that food is a powerful teacher. She encourages you to continue your edible education by shopping and cooking sustainably and remembering that food is precious.

17. BONUS: Alice's Egg in a Spoon
Now that Alice has covered her approach to home cooking, she challenges you to practice cooking over fire with the simple dish of an egg and grilled toast.
--- Kraj citata ---

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MasterClass: Cooking / Tutorijali i Video materijal MasterClass: Cooking / Tutorijali i Video materijal





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Delfin:
MasterClass: Cooking / Tutorijali i Video materijal

MasterClass - Thomas Keller Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs
.MP4, AVC, 1000 kbps, 1280x720 | English, AAC, 128 kbps, 2 Ch | 7.6 hours | + PDF Workbook | 3.72 GB

Fundamental techniques. Fantastic food.

Thomas Keller is the only American-born chef to hold multiple Michelin three-star ratings. In his first online class, the chef behind The French Laundry teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundational ingredients (like vegetables, eggs, and pasta), and the science behind cooking. Gain the skills-and confidence-that will help you execute recipes to perfection.

Lesson Plan

--- Citat ---01. Introduction
Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he'll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

02. Kitchen Setup: Essential Tools
Before you start cooking, learn which essential tools-from knives to whisks-you should always keep in the kitchen.

03. Kitchen Setup: Essential Ingredients
Learn the key ingredients that you'll need to enhance and add flavor to any dish.

04. Kitchen Setup: Cookware
Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

05. Sourcing Ingredients
What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.

06. Vegetables: An Introduction
Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.

07. Big-Pot Blanching: Asparagus
Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller's technique, and find out his favorite tools for peeling asparagus.

08. Glazing: Carrots
Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

09. Peeling: Tomatoes
Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches-by peeling them.

10. Braising: Artichokes
Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

11. Purée: Potatoes
This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish-starting with the correct potato varietal to use.

12. Pickling
Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.

13. Purée: Parsnips
Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

14. Confit: Eggplant & Garlic
Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.

15. Roasting: Zucchini
Learn how to enhance the flavor of a typical summer vegetable with this technique.

16. Baking: Beets
Chef Keller's technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

17. Eggs: An Introduction
Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you'll learn to work with them.

18. Mayonnaise
Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.

19. Hollandaise
Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

20. Custard: Crème Anglaise
Crème anglaise is one of Chef Keller's favorite dessert sauces. Learn how to make a traditional vanilla anglaise-without curdling.

21. Meringue
Use leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.

22. Boiled Eggs
Chef Keller begins every day with boiled eggs. There are many variables when boiling eggs-egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.

23. Scrambled Eggs
Chef Keller shows you two techniques for scrambled eggs-the way his mother made them and the technique he learned in France.

24. Poached Eggs
Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.

25. Omelet
Elevate your breakfast by making a beautiful, silken, golden omelet that's finished with some classic ingredients.

26. Pasta: An Introduction
While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.

27. Pasta Dough
Learn Chef Keller's technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

28. Agnolotti
Chef Keller teaches you his technique for making a pasta that traps sauce in pockets.

29. Agnolotti with Peas and Bacon
Learn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.

30. Spaghetti alla Chitarra and Cavatelli
Chef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.

31. Spaghetti Aglio e Olio
In this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.

32. Fettuccine and Linguine
Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.

33. Gnocchi
Learn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you've worked with the correct amounts of ingredients.

34. Gnocchi with Pomodoro
Pomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.

35. Six Disciplines of Success
Learn the six disciplines that were critical to Chef Keller's success early in his career, plus how you can apply them in your professional or home kitchen.

36. Essential Philosophies
Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.
--- Kraj citata ---

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MasterClass: Cooking / Tutorijali i Video materijal




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MasterClass: Cooking / Tutorijali i Video materijal

MasterClass - Wolfgang Puck Teaches Cooking
.MP4, AVC, 1300 kbps, 1280x720 | English, AAC, 128 kbps, 2 Ch | 3 hrs 47 mins | + PDF Workbook | 2.05 GB

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels-and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You'll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.

Lesson Plan

--- Citat ---01. Introduction
Welcome to Wolfgang Puck's kitchen. In his first lesson, Wolfgang shares the goal of his MasterClass: inspiring you to feel confident in the kitchen, whether you're a home cook or restaurant chef.

02. Training Your Palate
The key to perfect seasoning is learning how to taste-and adjust-the flavors in a dish. Wolfgang introduces some essential ingredients and then shows you how to turn a simple soup into a delicious meal using just salt, pepper, honey, and lemon.

03. Recipe: Tuna Sashimi
Wolfgang brings one of Spago's most famous appetizers to your kitchen. Learn how to select ingredients, pair flavors, and utilize color to create this stunning dish.

04. Recipe: Veal Stock and Demi-Glace
Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.

05. Recipe: Pepper Steak with Red Wine Sauce
While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak. Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce.

06. Recipe: Farro Salad with Roasted Carrots
Take your vegetables to the next level. Wolfgang shows you how to roast carrots to bring out their natural sweetness, and how to cleverly use the oft-discarded carrot tops. Finish this vibrant farro salad with orange yogurt vinaigrette.

07. Recipe: Roasted Chicken With Mustard Port Sauce
Wolfgang breaks down the recipe he created for his Los Angeles exclusive French restaurant Ma Maison. Discover the secret to perfectly crispy chicken skin, and learn to make a tangy, sweet sauce that makes this dish unforgettable.

08. Recipe: Béchamel Sauce
Learn to master one of the five French mother sauces with Wolfgang's recipe for béchamel sauce. Wolfgang shows you how to use the béchamel to make his restaurants' best-selling macaroni and cheese, and the creamed spinach from his childhood.

09. Recipe: Roasted Branzino
Don't be intimidated by buying and preparing fish. Wolfgang teaches you how to identify the freshest fish, and he shares his technique for perfectly seasoning and preparing his herb crusted branzino.

10. Recipe: Oatmeal Risotto
Think oatmeal is only for breakfast? Think again. Learn Wolfgang's imaginative recipe for oatmeal risotto, as well as proper knife-handling and mushroom cleaning techniques.

11. Recipe: Seafood Gazpacho
Learn to combine vibrant color and flavor in Wolfgang's seafood gazpacho. From selecting fresh clams to making a special clam mirepoix, you will discover Wolfgang's unique method for mastering your plating technique.

12. Cocktails
Great dining experiences call for great drinks. Learn to make four classic cocktails-berry margarita, negroni, bellini, and bloody mary. Wolfgang elevates his drinks with a unique chef's twist that's guaranteed to please your guests.

13. Wolfgang's Journey
Discover how Wolfgang worked his way up from an Austrian hotel kitchen to open his own Michelin-rated restaurants. Learn how hard work, risk-taking, and innovation influenced his journey.

14. Wolfgang's Business Philosophy
Wolfgang shares the insight he's gained from years building a global brand. Analyzing his triumphs and failures, Wolfgang teaches the importance of risk-taking, innovation, and evolution.

15. Wolfgang's Culinary Philosophy
Wolfgang breaks down the main tenets of his culinary philosophy. Sharing the lessons he's learned from his restaurants, Wolfgang shows you how to elevate your dining experiences at home.

16. Bonus Chapter: Kitchen Essentials
Wolfgang ends his MasterClass with a bonus lesson on his recommended kitchen tools and appliances. He'll show you that with just a few key essentials, you'll be ready to start cooking.
--- Kraj citata ---

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MasterClass: Cooking / Tutorijali i Video materijal
MasterClass: Cooking / Tutorijali i Video materijal




Ovde je skriveni sadržaj !!!
Ovaj sadržaj mogu videti samo registrovani članovi nakon zahvaljivanja na dugme HVALA







Ovde je skriveni sadržaj !!!
Ovaj sadržaj mogu videti samo registrovani članovi nakon zahvaljivanja na dugme HVALA



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