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.
I'm so glad MasterClass brought him back for Season 2 and greatly enjoyed every lesson. I hope for a Season 3 and with maybe Seafoods, Soups & Stews.
I have learned new techniques and chef Keller made explanations easy to understand and helped me to overcome some fears about cooking meat e preparing sauces.
Given me much more comprehensive knowledge of origin and derivation of stocks and sauces
It has taught me terms which I never knew, and it has opened my eyes to the simplicity of many amazing meals and the time commitment that it takes to make them wonderful.