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.

Just great - please have him do another course!

the sauces and techniques were a revelation to me. His patient style and explanations were first rate. All simple ingredients but with time and persistence, I can achieve it as Thomas emphasises. His knowledge is incredible. The amount of passion he displays is something I'd like to have eventually.

Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying

Much better than the first one for an advanced cook. Really helpful in improving skills. Bad thing though, the downloads from AWS are failing most of the time.

Comments

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 ;)