From Thomas Keller's MasterClass

Technique: Braising and Braising à la Matignon

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

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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

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

Reviews

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

Amazing class. Thank you for the knowledge. Can't wait to try every recipe.

Yes. I have learned so much cooking techniques from Thomas Keller. Watching him demonstrating the skills as if having a literature class. I am very grateful to get this incredible chance to learn online with my own time. Looking forward to more lessons from Thomas Keller.

Incredible teacher. Makes everything look so easy. I'm already using many techniques in my home cooking.

I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?