Do…

• 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…

• 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.

Related Article

• The Power Palate