Culinary Arts

Technique: Braising and Braising à la Matignon

Thomas Keller

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.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

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.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I kind of thought I was good at cooking, however, seeing and trying to reproduce my version of Thomas Keller's classes have shown I had a lot to learn and improve on. These classes have been very enjoyable and informative. I applaud his techniques and expertise. Thank you

My favorite recipe is lesson 5, Fried Chicken. I learned new techniques (including how to prepare the breast) that has taken my chicken to a new level

Impeccable technique, Chef Keller exemplifies what he teaches by demonstrating it in his movements. He has a very patient demeanor which makes the lessons all the more interesting. I wish many of his techniques were part of my own culinary school education. I learned quite a but by Chef Keller's example. Well worth the money!

Very informative!Thomas has a nice laid back style1


Sally T.

Love the why behind these approaches. Remember learning some of this in college but it's been a long time and hearing it again makes me appreciate how important it is to understand food and the techniques you use to develop flavors and textures. Our family doesn't eat much meat so might as well take the time to make it the best it can be when we do eat it. Think I could be very popular with friends when I share leftovers.

Claudina H.

This is really inspiring and creative although I seldomly cook meat. Tried one dish today and someone else ate it with a lot of joy ;)