Keeping meat warm without overcooking
Hi Rouxbe Staff. I'm happy to say that I've successfully prepared a number of your pan frying recipes, both chicken and beef, and have been very happy with the results, but the one thing that I'm struggling with is how to keep my meat warm without overcooking it while I'm busy preparing the various pan sauces. When making the sauce, the first reduction (usually 1/2 cup or less of wine or other alcoholic liquid) goes pretty quickly, but then most recipes call for adding a full cup of stock. By the time I get this reduced, ~ 10 minutes, even over med-high to high heat, my meat is room temp (yes, with a foil tent over it). Most of the recipes say that you can warm-up the meat again by placing it in the pan again and coating it in the sauce. The problem that I'm finding with this is that by the time I've mixed in 2 - 3 tablespoons of cold butter (with the sauce off-heat), I'm also cooling the sauce, so my meat really isn't getting nice and hot again. Once the butter is in the sauce, I'm reluctant to turn the burner on again, as I'm afraid the sauce will separate. As for putting the meat in a warm oven to keep warm - I'm concerned that it will continue to cook and dry out. My meat is really perfect when I take it from the pan...now I just want it and the sauce to both be nice and hot when served together. Any advice would be greatly appreciated. Thank you.