Cooking meat is an art, and it requires careful consideration of the ingredients and techniques used. One of the most common mistakes people make when cooking meat is adding too much salt. According to a recent study, salt has the ability to draw out water from the meat, making it tough and unappetizing. Therefore, it is recommended to avoid putting salt on the meat altogether.
Instead of taking the meat directly from the fridge and starting to cook it, it is better to heat it first in a microwave for one to two minutes, depending on its thickness. Then, it should be quickly fried on both sides until a bit of reaction appears on the surface. This will help to lock in moisture and flavor.
According to Mr. Vekinis, the ideal temperature for cooking meat is at least 55-60 degrees Celsius for optimal taste. The best way to eat meat, he says, is medium-rare, with a slightly red interior and a cooked exterior. Adding a bit of oil while cooking can also enhance the flavor and texture of the meat.
While these suggestions may differ from those given by celebrity chefs such as Gordon Ramsay and Jamie Oliver, they are based on scientific understanding of cooking phenomena. A new book called “Physics in the Kitchen” sheds light on why certain cooking methods and ingredients work the way they do by explaining their underlying physics principles. So next time you’re cooking meat, consider using these tips based on science instead of relying solely on tradition or intuition.