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Wow thanks for these insights.

Ok thanks a lot, btw can you recommend me some podcasts or YouTube where basic techniques are taught and handy tips. I have followed most of the videos of Chef Jean Pierre thus far, and I like his style, but wonder if there are any similar ones.

Yes, for instance when I cook the meat, because I am trying out new techniques all the time, I am trying to focus on one thing, without keeping in mind two or three other things in my mind, which I prepare in parallel. Then having finished it, I will keep it warm on the heating plate. And do the...

Actually, I am doing fine, and happy with the current setup. I cannot say I am stressed, but maybe if I run a restaurant these things would become more critically important.

I think this makes more or less the difference; as a previous poster said, the issue was the contact with air on the food, letting the heat escape towards above. The plates are actually very warm with this technique also I can I believe they could be stacked as well up to 4 in this setup. So...

So thats basically the setup, let's see :)

Yes I am also doing mise en place and other stuff but once I am cooking I would not like to stress myself.

To me it's also a bit of mystery my WMF warming plate is technically supplying constant heat of 90 to 110 degrees C from below (via a glass plate) to already warm food, and it was still cooling out in 20 minutes or say. I think I just need to trap with aluminum foil instead of using a lid even...

Actually I thought a little bit, and what I would I need really is like a small aluminum plate of metal, that I can place on the food that roughly matches the container size. Then I can use a normal GN container but trap the heat directly between the food and the bottom. Or well aluminum foil...

It's really a pity, because most of the recipes recently worked out really nicely, just I don't like that stuff is always slightly cold.

Most of the times, it's not a big dinner party time frame, I might actually just cooking for myself on a weekday night. I just don't like cooking necessarily in a huge session, rushing me that all ingredients are ready at the same time. For instance, I might prepare the meat, let it rest on the...

Maybe something like this could be neat...

I bought new Stainless Steel Containers (GN 1/9) now, which are pretty small, and stainless steel lids, I'll experiment with closing the lids, and then placing a bit of aluminum foil on top of each ingredient, while maxing out the heating plate. Thank you for the technique with warming plates...

I usually cook by preparing components separately over some span of time, so I can focus on preparing each ingredient in the best way. However there is often some time between finishing one ingredient and the last one, which brings up the problem of keeping things warm. Up to now I used mainly...

This guy basically: I tried what he did except picking correct timings for the meat, with a 7.5 mins papillote I hit medium-rare, then I had plenty of room to finish the steak by searing, and with butter basting it was really nice.

@dragnlaw: Great point I'll try this! Just for the fun of it, I want to see if Beef Steak En Papillote can actually work with precise temp control. I have seen a pretty funny YouTube Video on this today, where somebody attempted to steam a steak with an inset, and he completely ruined it...

@dragnlaw: Thanks, yes I will try this one tomorrow. not using a parcel for them but simply paper below, then at 180 C we will have baked mushrooms though and not roasted because the temp is too low.

I tried this again last night and it worked perfectly -> One parcel purely for the mushrooms/herbs, so they can be cooked at their time (-> 15 minutes) -> Finish with browning them in a sauté pan quickly Today I tried a reverse-sear steak en papillote, which seems a terrible idea, so I think I...

Thanks, Cathleen. But to drive Pepperheads212 point home, basically the problem of either sautéing as well as roasting presumably is the great oil waste :) So somehow it makes sense what he/she says with the steaming, I am just not sure exactly how long to steam, I'll try this in the next days :)

You bring up a very good point with mushrooms. I hate wasting so much beautiful olive oil by putting more and more and them just absorbing all.of it. So in fact not starting them with sauteing but first having another technique is actually very desirable. Steaming either in steaming basket or En...

On the gas stove in a steel pan.

Sorry I think I wrote in a vague way, by finishing with high heat I mean not increasing the temperature in the oven, that takes too much time also. It's basically just finishing with high smoke point oil to get a very quick Maillard reaction without changing the inner doneness ideally.

The reason I use En-Papillote is that with an oven temperature of 180 C, I can almost always predict the correct cooking time of every item, even w/o a meat thermometer. I just check the temperature of the oven with infrared thermometer and then every item goes in in its parcel. It usually...

I also watch Chef Jean Pierre, his cooking is mostly sautéing, so I think I should use it more often.

My only standard cooking techniques that I try to perfect at this point are sautéing / en-papillote, usually in sequence, and combined with a meat thermometer. I will go to braising whenever I make a stew obviously. What do you mean by the last sentence? -- Whenever we have created the...