Salt can actually have a negative impact on meat when cooking. It has the ability to draw out water from the meat, making it tough and unappetizing. Therefore, it is advised to avoid putting salt on the meat.

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. Then, fry it quickly on both sides just enough to give it a bit of reaction on the surface.

According to Mr. Vekinis, the ideal way of eating 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, but they are based on scientific understanding of cooking. The book “Physics in the Kitchen” published this year explains the science behind cooking phenomena shedding light on why certain cooking methods and ingredients work the way they do.