Meat

I know so little about cooking animal, this knowledge may be basic to many meat eaters.

Prepping Red Meat or Pork Before Cooking – Before putting a piece of meat, expectably fatty cuts, on a fry pan, scrape the “slime” off the sides with a fork because that picks up bad odors and other crap you don’t want to taste.

Fond - The caramelization created when meat juice cooks on a fry pan.
It’s not un common for chefs to cook meat 90% on one side to get that fond and just deal with it being cooked uneven.

Resting Meat After Cooking - After cooking red meat you should let it rest just a few minutes so the blood redistributes and evens out.

Brining-

If you’re making meat for company you may think about this technique. You need to plan a couple days in advance so don’t get too excited for tonight’s dinner. This technique will make your meat saltier, juicier and give it a nice crisp crust.

Find a container which will hold the meat submerged in liquid (bird, beef, pork).
Eyeball the amount of liquid it would take to submerge the meat completely (better to have more then less). Don’t let the raw meat touch the water because you’re going to want to taste it, because, “if you fuck the brine, you’ll have wasted a lot of time, money and you’ll have a shity diner”.

Add salt (one cup per 1 gallon- about 4 liters), garlic, bay leaves any other seasonings, (pork and chicken take up to half a cup of sugar per gallon). There’s no science here so you can be creative. Boil the liquid until solvents dissolve. Taste the brine- it should taste like very salty soup. Not un-edible soup, just overly salty).

Put your liquid in the fridge until it’s cold (put in ice cubes to help speed up the process)
Once it’s cool, put your meat in it. Leave alone, drum sticks can be left four hours but birds and big cuts of meat should be left over night.

Take it out of liquid, pat dry with paper towels, leave it in the fridge uncovered until it’s dry.
Cook in oven as usual (time and heat various on meat and size).

You always want meat to be as dry as possible when you cook it.