Cooking meat can be greatly influenced by salt, but not in a positive way. Salt has the ability to draw out water from the meat, resulting in a tough and unappetizing texture. To avoid this, it is recommended to avoid adding salt to the meat before cooking.
When cooking meat, it is important to heat it first before beginning the cooking process. This can be done by microwaving it for one to two minutes, depending on its thickness. Once heated, it should be quickly fried on both sides until there is a slight reaction on the surface.
According to Mr. Vekinis, the ideal temperature for cooking meat is at least 55-60 degrees Celsius for optimal taste. However, he also suggests that medium-rare is the best way to enjoy meat with a slightly red interior and cooked exterior. Adding oil while cooking is also a personal preference.
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. The book “Physics in the Kitchen,” published this year, sheds light on why certain cooking methods and ingredients work the way they do.
