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Do's and Don'tsfor Adding Flavor to Beef & Pork


  • Do use more herbs with pork and more dry spices with beef. The two have different structures and respond to different treatments.

  • Do be true to the culture you are cooking.

  • Do add a little sugar or honey if you have used too much salt.

  • Do bring meat to room temperature before cooking.


  • Don't over-salt protein.

  • Don't spice too heavily at first. It's easier to add than it is to take away.

  • Don't over-marinate. Small cuts of meat only need a few hours, at most. Bigger roasts can go overnight.

  • Don't overcook.

  • Don't be afraid to question recipes. If a recipe calls for braising a filet mignon, you have to think twice about the recipe.

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