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.
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.
It is so much less intimidating to see Chef prepare the food than preparing the food just based on reading the recipes. His explanations of why he does certain things increases my knowledge and his patience explains one of the reasons his food is the best food I have ever eaten.
Chef Keller shares innumerable insights and details that have been immensely helpful and inspirational to me as a home cook.
its Really a pleasure to be a student to this man
I learned a lot about types of ingredients and when to use them, as well as developing patience, persistence, and better skills in my kitchen.