from the pan and letting the inner parts cook more slowly as the heat penetrates through. Since the
inside is therefore subjected to lower temperatures, it is less likely to dry out, and there is no risk of the
surface burning because it is no longer in direct contact with the heat.
If the meat is salted before it is grilled, the juices will start to leave the meat by the process of osmosis,
decreasing overall juiciness and tenderness. Equally, these juices that have left will surround the
meat, and prevent browning reactions until all the liquid has evaporated.
Juiciness is also reduced by pricking the meat with a fork before grilling. This creates channels which
increase the amount of juices that leak out during subsequent grilling.
Adding pepper is not recommended because the pepper will be cooked and burnt, which is not a
Presence of the bone
Meat grilled on the bone is usually much tastier. This is due to several factors
Deposits of fat are usually found next to the bone in chops. Thus removing the bone may remove
some fat with it, which will remove some of the taste (since fat is a crucial source of flavour). Also, the
meat will seem drier because the fat melting during cooking increases the perceived juiciness of the
The bone also in some ways “protects” the meat next to it. Bone is a poor conductor of heat, so meat
located right next to it will not cook so fast and will remain juicier.
Spit roasting is a similar technique that is used for whole animals. As the animal is slowly turned, every
part of the outer surface can reach the Maillard temperatures to ensure even browning and flavour
production. Because the animal is constantly turned, the heat penetrates the animal much more
slowly, compared to is the animal was kept in the same position, and the meat cooks much more
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gently and is less likely to dry out. Equally the constant turning helps the flavour producing proteins
and sugars to evenly disperse themselves throughout the animal, improving flavour distribution.