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.
good cooking start from solid foundation, the basic skills
Chef Keller's classes have been my favorite by far! He is easy to connect with and an exceptional teacher to learn from. Focusing on the techniques and not recipes is the best learning method for cooking I've experienced and has helped my overall understanding of cooking concepts that I can apply to anything in the kitchen. I'd love to see more classes from him!
Although I have been cooking for a long time, I've learned to appreciate cooking on a different level through this course. I want to slow down now and be present and truly appreciate the gift of cooking and eating. Chef Keller and a few other "celebrity" chefs teach us that cooking is not a race. Our consciousness while cooking, is the most important ingredient/technique. Thank you
Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying