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.

The Power Palate