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.
patience, and being consistent and doing iy t until you get it right
Chef Keller is Awesome! These courses have been truly inspirational. Thank you for making this possible.
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!
The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz