According to scientific research, salt can actually have a negative impact on meat when cooking. When salt is added to meat, it draws out water from the tissue, resulting in tough and unappetizing texture. Therefore, it is advised to avoid using salt on meat when cooking.
Instead of taking meat directly from the fridge and starting the cooking process, it is recommended to first heat the meat in a microwave for one to two minutes based on its thickness. After heating, the meat should be quickly fried on both sides until it has a bit of reaction on its surface.
Cooking meat to at least 55-60 degrees Celsius is ideal for optimal taste according to Mr. Vekinis. He recommends eating medium-rare meat with a slightly red interior and cooked exterior. Adding oil while cooking is also a personal preference.
While these suggestions may differ from what celebrity chefs such as Gordon Ramsay and Jamie Oliver recommend, they are based on scientific understanding of cooking phenomena as explained in “Physics in the Kitchen,” a book published this year which sheds light on why certain cooking methods and ingredients work the way they do.