When it comes to cooking meat, salt can actually have a negative impact. According to scientific research, 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.
Instead of taking meat directly from the fridge and starting to cook it, it is recommended to heat the meat first in a microwave for one to two minutes, depending on its thickness. Then, it should be fried quickly on both sides, just enough to give it a bit of 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. Adding a bit of oil while cooking is also a personal preference. It’s important to note that these suggestions may differ from the advice given by celebrity chefs such as Gordon Ramsay and Jamie Oliver but are based on scientific understanding of cooking. “Physics in the Kitchen,” a book published this year explains the science behind cooking phenomena, shedding light on why certain cooking methods and ingredients work the way they do.