According to a new book, “Physics in the Kitchen,” cooking meat can have a negative impact on its taste and texture if certain methods and ingredients are not used properly. One such method is adding salt to the meat, which can draw out water from it, resulting in tough and unappetizing meat.

Instead of putting salt on the meat, it is recommended to heat it first in a microwave for one to two minutes, depending on its thickness. This helps to retain moisture in the meat, making it softer and more tender. After heating, the meat should be fried quickly on both sides until it has a bit of browning on the surface.

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

While these suggestions may differ from advice given by celebrity chefs like Gordon Ramsay and Jamie Oliver, they are based on scientific understanding of cooking phenomena. The book “Physics in the Kitchen” sheds light on why certain methods and ingredients work the way they do, providing valuable insights into cooking that can improve the taste and texture of any dish.

By Editor

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