According to scientific research, salt can have a negative impact on the taste and texture of meat when cooked. It causes water to be drawn out from the meat, resulting in toughness and lack of appeal. Therefore, it is advised to avoid adding salt to the meat before cooking.
Instead of taking meat directly from the fridge for cooking, it is recommended to heat it first in a microwave for 1-2 minutes depending on its thickness. Then, quickly fry both sides until it has a bit of reaction on the surface. This will help retain moisture in the meat and enhance its taste.
The optimal temperature for cooking meat is at least 55-60 degrees Celsius for maximum flavor. Mr. Vekinis recommends medium-rare as the ideal way to enjoy meat, with a slightly red interior and a cooked exterior. Adding oil while cooking can also add flavor and tenderness to the dish.
While this advice may differ from that given by celebrity chefs such as Gordon Ramsay and Jamie Oliver, it is based on scientific understanding of cooking phenomena as explained in “Physics in the Kitchen,” a new book published this year which sheds light on why certain methods and ingredients work best when cooking food.