A cooking technique of how to make the Perfect Butter Sauce from French Cuisine Programme. To incorporate properly some butter in a sauce for the final touch, the butter should be very cut into small dices and very cold then whisk it in aside from the heat.
Technique of making a Tender and Juicy meat from French Cuisine programme. After cooking any kinds of meats, they need to have a rest time. This will help to keep the meat to be more moist and improve the texture and tenderness of meat. The rest time should be between 70%-100% of the cooking time.