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 cannot say enough about these classes. I am so inspired to try and hone my skills. Just so happens I have nothing but time on my hands right now - living my New York quarantined life :-)
Solid class. Have used the new techniques to improve all of my cooking.
It has taught me the correct techniques and procedures and improved my quality and presentation. I was already cooking fairly well, but this has elevated my dishes to a whole new level. Thank you Chef Keller!
Thomas Keller is the best teacher I have ever stumbled upon. I am very thankful that he agreed to do two Masterclasses. Hopefully there will be a third!