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Season 2

Cooking Techniques II: Meats, Stocks, and Sauces

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  • TheTVDB.com Season ID 791298
  • Created February 19, 2018
  • Modified February 23, 2024
When available, episode names will be translated into your preferred language. Otherwise they will be shown using the series' origin language.
Name First Aired Runtime Image
S02E01 Introduction
November 1, 2018
 20
S02E02 Getting Started: Meat Cuts and Quality
November 1, 2018
 20
S02E03 Sauté: Chicken Paillard
November 1, 2018
 20
S02E04 Sauté: Wiener Schnitzel
November 1, 2018
 20
S02E05 Fried Chicken
November 1, 2018
 20
S02E06 Technique: Oven Roasting Overview
November 1, 2018
 20
S02E07 Pan Roasting: Duck Breast
November 1, 2018
 20
S02E08 Pan Roasting: Côte de Bœuf
November 1, 2018
 20
S02E09 Oven Roasting: Chicken
November 1, 2018
 20
S02E10 Oven Roasting: Blowtorch Prime Rib Roast
November 1, 2018
 20
S02E11 Technique: Braising and Braising à la Matignon
November 1, 2018
 20
S02E12 Braising: Pork Shoulder à la Matignon
November 1, 2018
 20
S02E13 Braising: Red Wine Braised Short Ribs
November 1, 2018
 20
S02E14 Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
November 1, 2018
 20
S02E15 Stocks, Broths, and Jus: An Overview
November 1, 2018
 20
S02E16 Roasted Veal Stock
November 1, 2018
 20
S02E17 Light Chicken Stock
November 1, 2018
 20
S02E18 Sauces: An Overview
November 1, 2018
 20
S02E19 Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
November 1, 2018
 20
S02E20 Chicken Velouté and Sauces Suprême, Allemande, and Albufera
November 1, 2018
 20
S02E21 Brown Chicken Quick Sauce and Sauce Chasseur
November 1, 2018
 20
S02E22 Closing
season finale
November 1, 2018
 20

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