Page 476 - YC Cooking School

As a guideline, rest the meat for about half the cooking time before you slice it up. This gives
the juices a chance to be re-absorbed into the cells, so that they don’t end up all over the

carving board. Remember to add any resting juices back into your sauce as it would be a
great pity for these beautiful flavours to go to waste.

For creamy sauces, do a line test
To test whether a cream based sauce has thickened to the correct consistency, do a quick

line test. Run your finger along the back of a spoon coated with sauce. If the line you draw
keeps its shape and doesn’t join up again, the sauce is thick enough.

Remember food safety
To prevent bacteria spreading, always wash your hands with hot soapy water in between

handling raw meat and other ingredients. It’s also really important to thoroughly wash any
work surfaces or utensils that have had contact with the raw meat before using them for
any other cooking.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Instead of adding alcohol to the creamy sauce to deglaze the pan, consider using a

little chicken stock.
2. For the creamy mushroom sauce, swap the more exotic wild mushrooms for brown or
Portobello mushrooms.

Learn to cook online at learn.yuppiechef.com

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