When cooking meat, it’s important to be mindful of the impact salt can have. While salt can add flavor to meat, it also has the ability to draw out water from the meat, making it tough and unappetizing. To avoid this negative effect, it’s advised to avoid putting salt on the meat altogether.

Before cooking meat, it’s best to heat it first in a microwave for one to two minutes, depending on its thickness. This will help the meat cook evenly and prevent any uneven cooking that can result in a tough texture. Once heated, quickly fry both sides of the meat just enough to give it a bit of reaction on the surface.

The ideal temperature for cooking meat is at least 55-60 degrees Celsius for optimal taste. Mr. Vekinis recommends eating medium-rare meat with a slightly red interior and cooked exterior. Adding a bit of oil while cooking is also a personal preference.

While these suggestions may differ from the advice 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” explains the science behind cooking phenomena and sheds light on why certain methods and ingredients work the way they do.