According to Mr. Vekinis, the ideal way of eating meat is medium-rare, with a slightly red interior and cooked exterior. However, when it comes to cooking meat, salt can actually have a negative impact. 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 altogether.
It is also important not to take meat directly from the fridge and start cooking it. Instead, it should be heated first in a microwave for one to two minutes, depending on the thickness of the meat. Then, it should be fried quickly on both sides, just enough to give it a bit of reaction on the surface. This will ensure that the meat cooks evenly and retains its moisture.
To achieve an optimal temperature of at least 55-60 degrees Celsius for best taste, it is recommended to use a thermometer while cooking. The book “Physics in the Kitchen,” published this year, explains the science behind cooking phenomena and sheds light on why certain methods and ingredients work as they do. By following these tips and using scientific understanding of cooking, you can enjoy perfectly cooked meat every time.