Although most chefs and professional chefs have differing opinions and privileges about the "right" way of cooking, most agree that salt and pepper are the only ingredients needed to season a steak.
Meats like chicken and pork can also be made well by simply marinating or soaking them in brine before cooking. You can easily contact the meat suppliers in Sydney.
Two remaining disagreements are when meat should be exposed to salt before cooking and how it should be applied. Even home cooks who want the best results at home will find that these details can have a huge impact on the taste and texture of the meat being cooked.
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In an article on food and wine, one writer discusses testing two theories about the salting of meat: Some cooks learn to marinate meat before cooking, while others believe that the meat dries up.
Proponents of the latter theory believe that adding salt and pepper before cooking not only retains moisture in the meat, but also protects the pepper from burning during frying.
Apart from the experiences of both methods with steak and lamb, chicken and pork were also tested in the experiment. The results vary depending on the meat cooked.
Although there was no real difference between pre-cooked and pre-cooked seasoned chicken, the prabumbian roast pork had the worst taste, and the ground lamb the day before was best.