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I'm cooking steak and potatoes tomorrow night. I make steaks by cooking them on a non-stick pan (I have no other type), at a medium heat for a few minutes each side. When it is suitably done, I put it on a plate to rest, like all the tv shows say you should do. However, everytime I've done this the juices of the steak have always run out and onto the plate during the resting period. What's happening here? How do I avoid this?
I'm also going to be making garlic mashed potatoes. My mashed potatoes are fine (well, I like them anyway) but I can't seem to get the garlic part right. Each time I've tried using "roasted garlic" except that I can't seem to roast the garlic properly (i.e. I roast it in it's skin for about an hour and it gets all soft but lacks any real sort of flavour). What is the proper way to roast garlic? Am I even supposed to be using roasted garlic for mashed potatoes?