When it comes to cooking meat, salt is not always the best ingredient to use. In fact, salt has the ability to draw out water from the meat, which can make it tough and unappetizing. To avoid this negative impact of salt, it is recommended to avoid putting it on the meat altogether.
Instead of taking meat directly from the fridge and starting to cook it, it’s better to heat it first in a microwave for one to two minutes, depending on its thickness. This will help to soften the meat and make it more tender. Once heated, the meat should be fried quickly on both sides just enough to give it a bit of a reaction on the surface.
According to Mr. Vekinis, the ideal way of eating meat is medium-rare with a slightly red interior and cooked exterior. It’s also important to note that adding oil while cooking can greatly enhance flavor and texture.
While these suggestions may differ from what celebrity chefs such as Gordon Ramsay and Jamie Oliver advise, they are based on scientific understanding of cooking. A new book titled “Physics in the Kitchen” sheds light on why certain cooking methods and ingredients work the way they do by explaining the science behind them.