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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 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!


Cynthia M.

I loved these lessons! I had never had duck before. So gleaning all the instructions presented here I roasted a duck, with orange, honey, and balsamic vinegar glaze. Because of Chef Keller story about how the French offered their roast duck in two courses I was able to not overcook the duck breast while putting the legs and thigh back into the oven to cook until done. OMG, where has duck been all my life! I like it better than chicken in some respects!

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 ;)