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.
Topics include: Technique: Braising and Braising 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 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