If you want to cook meat perfectly, it is important to avoid using too much salt. Salt can actually draw out water from the meat, making it tough and unappetizing. Therefore, it is recommended to season your meat with other spices or herbs instead.
Before cooking your meat, it is best to heat it in a microwave for one to two minutes first. This will help the meat release any moisture that might have built up during refrigeration. Then, fry the meat quickly on both sides until you see a bit of reaction on the surface.
Cooking your meat to at least 55-60 degrees Celsius is crucial for optimal taste. According to Mr. Vekinis, the ideal way of eating meat is medium-rare with a slightly red interior and cooked exterior. Adding a bit of oil while cooking can also enhance the flavor and texture of your dish.
While these suggestions may differ from what celebrity chefs like Gordon Ramsay and Jamie Oliver recommend, they are based on scientific research into how cooking works. A new book called “Physics in the Kitchen” provides valuable insights into the science behind cooking phenomena and why certain methods and ingredients work as well as they do.