26 Cooking Tricks to steal from the World’s Best Chefs

(Part 4)
  • 10 Nov - 16 Nov, 2018
  • Mag The Weekly
  • Cookery

Season Your Meat Properly

“Season your meat right before you cook it; this will keep the meat moist. If you season it hours in advance it will make the meat dry.” – Angel Leon

Keep Meat Juicy

“Never stab the meat with a fork or knife to flip it over. These punctures allow juices to escape and can lead to drying of the meat and less-flavourful protein. Always use a spatula and/or tongs when you need to turn your meats.” – Aaron Taylor, national executive chef at STK, The One Group.

Let Meat Cool After Cooking

“Once any piece of meat is cooked, it’s important to let it rest about 5 to 10 minutes before slicing. The natural juices within the protein get pushed to the outside during the cooking process. Allowing it a chance to sit will help the juices to disperse throughout the center of the meat, giving it a delicious and succulent flavour.” – Taylor