How to keep stuff warm for plating
Potentially a really silly question, but as much as I've done a pretty good amount of cooking before, it was mostly when I was younger in a sort of sous chef role. With a lot of things you can make stuff at the same time and line up when it's sorted or maybe you just can keep it warm or whatever (like rice), but the other day for instance I was making steak, and I tried my hand at doing a nice sauce after I'd cooked it. It turned out really good, but the issue is that since you need the stuff from cooking the steak in the pan for the sauce, you can't really line up the cooking time. How do I keep the steak warm for plating after the sauce is done?