- The Juice - I like every kind of meat, whether it is fish, chicken, pork, or cow meat. When cooking these, you should look for cuts that are somewhat lean. The best cuts for fitness in all kinds of meat is the fillet kind. Chicken breasts, pork fillets, etc. The key to cooking a delicious piece of meat is knowing how to use it's natural juices as it's main flavor. To do this, turn the stove on high heat to heat the pan up (it needs to get very very hot). After your pan starts to smoke, pour in a little bit of olive oil and wait a bit more so it heats up too. After the olive oil is hot, place your meat in the pan to sear it. the searing gives the meat a nice caramelized crunchy outside. You will have to do this on both sides, so after searing on one side, turn it over to sear it on the other side. After both sides are seared(the outside should be golden brown), turn your heat down to medium-low and add a splash of water, any kind broth, stock or wine that you like to the bottom of the pan to deglaze the caramelized juices in the bottom, and simmer until done so your meat doesn't dry out and get burnt. Don't add too much juice or water at a time so your piece does'nt lose that nice crust you seared. The deglazed juices in the bottom plus the stock or water, will give your piece nice flavor while still being crunchy in the outside and juicy and tender on the inside.
- The Seasoning - The best thing you can do here is to get a nice rub of your liking, or just go for salt and pepper to give the meat some flavor. Don't rely on fatty sauces and dressings to give flavor to your meats. Fresh herbs are always good to accompany the seasoning as well as some vegetables.
Although this is basic knowledge to any foodie, there are some people that don't know this and may be struggling with this subject. I hope this helped!