Lesson time 06:03 min
Chef Keller teaches you the principles of braising and the role of mirepoix, marinating, and matignon in adding flavor and texture to slow-cooked cuts of meat.
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.
Excellent! Now I can cook for my sister in confidence (she's a trained cordon blue chef) :). And, will enjoy lunch on 12/20 with my family @ Per Se NYC. Yummy!!!!
Introduction to new ways to build one sauce into another or the fine points of preparing a meat is great for me as a budding cook. I can't get enough and can only ask for more detail. Thomas Keller is a devoted, meticulous, and honest chef. Great class.
I just love the way he explains everything in to a very simple way
great teacher he really want to teach and explain every detail on his dishes.THANK YOU chef