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

Instead of taking meat directly from the fridge and starting to cook it, it is recommended to first heat the meat in a microwave for one to two minutes, depending on its thickness. After that, it should be fried quickly on both sides until there is 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 a cooked exterior. Adding oil while cooking is also personal preference. However, these suggestions may differ from what celebrity chefs like Gordon Ramsay and Jamie Oliver advise. A new book published this year called “Physics in the Kitchen” sheds light on why certain cooking methods and ingredients work the way they do by explaining their scientific principles behind them.