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Food

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.

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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.



Reviews

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

Excellent! Now I can cook for my sister in confidence (she's a trained cordon blue chef) :). And, will enjoy lunch on 12/20 with my family @ Per Se NYC. Yummy!!!!

Introduction to new ways to build one sauce into another or the fine points of preparing a meat is great for me as a budding cook. I can't get enough and can only ask for more detail. Thomas Keller is a devoted, meticulous, and honest chef. Great class.

I just love the way he explains everything in to a very simple way

great teacher he really want to teach and explain every detail on his dishes.THANK YOU chef


Comments

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 ;)