Lesson time 28:22 min
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.
Topics include: Braising: Pork Shoulder à la Matignon
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.
This class is the best I've ever taken, the instructor is top notch has the perfect personality to get the lesson across and has a style I wish every instructor had. My skills have improved greatly due to his presentation, I will most likely revisit his classes.
Very nice class. Many basic skills with meats, and recipes ideas
excellent subject matter and delivery. Truly masterful.
As cook-amateur I am learning many useful tricks from chef Keller and even more, every recipe I try brings a touch of haute cuisine to all I cook for