Tips for Cooking Meat

There are countless ways to prepare and eat meat, but it all starts with cooking it. On this episode of The Marc and Mandy Show: Expert Q & A, Mark McEwan shares expert answers for cooking meat.

Q: Is it okay to cook meat straight out of the fridge or does it need to warm up first?

Mark McEwan: Meat should always be brought up to room temperature. We’ll use an example of a chicken and a steak. Allow that meat to come up to room temperature. So leave it sitting for about an hour before you put it into the oven. It’s just going to have a much more even cooking time. Much better, more precise. 

Q: When’s the best time to season meat?

Mark McEwan: Prior to cooking. Salting should always be done just before you’re cooking in my opinion. People have different opinions on that, but you’re asking me so I’m going to tell you my way. I think marinating works really, really well, but don’t add salt. So, if I’m doing lamb chops, for example, I’ll have olive oil, I’ll have slivered garlic, I’ll have fresh thyme, cracked pepper, and I’ll wrap that in saran and leave it in the fridge for two three hours before. And then all I’m doing is salting at the end before it hits the barbecue. I find I get best results with that.

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