Do you season your meat before or after it is cooked?

David Goodridge says: When cooking meat at high temperature, such as in the forms of braising or grilling, I usually seal the meat in butter. This helps keep the juice and essence locked inside, while retaining a golden crisp surface layer. If you use salt and pepper to marinate, this will just bring out the moisture of the meat, as the salt and pepper will just sit on the outer surface when the temperature cools down upon serving the dish. This will also prevent the meat from having a golden colour and crispy texture. Therefore, I highly recommend meat to be seasoned after it has been cooked, because all the spices will dissolve naturally by the heat from the meat without affecting its form and texture.

Which herb do you use most in French cooking?

David Goodridge says: Thyme. I love it and I use it in so many of my dishes.