Salt is a common ingredient in cooking meat, but it can actually have a negative impact on the meat’s taste and texture. According to experts, salt has the ability to draw out water from the meat, which can make it tough and unappetizing. Therefore, it is advised to avoid putting salt on the meat before cooking.
Before starting to cook the meat, it is recommended 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 easier to cook evenly. Then, the meat should be fried quickly on both sides until browned on the surface.
The ideal temperature for cooking meat is at least 55-60 degrees Celsius for optimal taste and safety. Mr. Vekinis recommends eating his steak medium-rare with a slightly red interior and cooked exterior. Adding some oil while cooking is also a personal preference, but it helps to prevent sticking and add flavor.
While celebrity chefs such as Gordon Ramsay and Jamie Oliver may have different advice, these suggestions are based on scientific understanding of cooking phenomena, as explained in “Physics in the Kitchen,” a book published this year. This book sheds light on why certain cooking methods and ingredients work the way they do, providing valuable insights for anyone interested in improving their culinary skills.