When it comes to cooking meat, there are a few key things to keep in mind for optimal taste and texture. One of the most important considerations is avoiding salt altogether. Salt has the ability to draw out water from the meat, which can make it tough and unappetizing.
Instead of taking meat directly from the fridge and starting to cook it, it’s best to heat it first in a microwave for one to two minutes, depending on its thickness. Then, quickly fry both sides until there is just enough surface reaction. This will help give the meat a nice sear and prevent it from becoming dry or tough.
It’s also important to cook the meat to at least 55-60 degrees Celsius for maximum flavor. The ideal way of eating meat, according to Mr. Vekinis, is medium-rare with a slightly red interior and cooked exterior. Adding a bit of oil while cooking is also a personal preference.
While these suggestions may differ from the advice given by celebrity chefs like Gordon Ramsay and Jamie Oliver, they are based on scientific understanding of cooking phenomena as explained in “Physics in the Kitchen,” a book published this year that sheds light on why certain cooking methods and ingredients work the way they do. By following these tips, you can ensure that your meat dishes turn out perfectly every time.