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Salt can have a negative impact on the meat when cooking. It has the ability to draw out water from the meat, making it tough and unappetizing. To avoid this, it is advised not to put salt on the meat before cooking.

Instead of taking meat directly from the fridge and starting to cook it, it is recommended to heat it first in a microwave for one to two minutes, depending on its thickness. After heating, quickly fry both sides of the meat just enough to give it some surface reaction.

According to Mr. Vekinis, the ideal way to eat meat is medium-rare, with a slightly red interior and cooked exterior. Adding oil while cooking is also a personal preference. However, these suggestions may differ from the advice given by celebrity chefs such as Gordon Ramsay and Jamie Oliver.

A book published this year called “Physics in the Kitchen” explains why certain cooking methods and ingredients work as they do based on scientific principles. This understanding can help improve one’s cooking skills and lead to better results in the kitchen.

By Editor

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