When grilling meat, use tongs to flip the meat, not a fork. A fork will poke holes in the meat, leaving nice places for the juice to run out. This will in turn make your meat dry and tough.

When you are trying to slice meat thinly, it is often easier to do if the cut of meat is partially frozen.

Ever since the dawn of time, or at least that time that includes access to fire, man has been cooking meat over flame. It took a little while, but eventually, we got down the concept of not scorching or burning or incinerating the meat on the outside while things were still raw on the inside. So that meant regulating the temperature affecting the meat. Whether this was over an open flame and adjusting the distance between the meat and the flame or by enclosing the meat and flame within a space like a grill, we’ve found ways to control the reaction between fire and meat so that we get great results.

We’ve also discovered variations on a theme here. In some instances we like to sear the outside of the meat and then leave the inside only slightly warm such as when cooking a steak. Not all meats take to this technique though. Notably, both chicken and pork can cause pretty severe health problems if not cooked all the way through. So we can’t cook all our meats at a very high temperature. Sometimes we must vary the temperature and the time the meat cooks in order to have the meat done to completeness while still leaving it edible.

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