How to make meat or fish cook faster by scoring it

Score the surface of meat or fish so heat penetrates faster and marinades absorb more deeply.

From Gordon RamsayWatch this bit

meat

fish

Make shallow cuts across the surface before cooking. This speeds cooking and helps marinades get into the flesh.

The short version

Scoring helps heat penetrate quicker
Scoring helps marinades absorb deeper

What you need

knifeUse for shallow scoring cuts

Why it works

Scoring increases surface area and creates channels that allow heat and marinade to move inward more quickly.

Learn next

Prep

Tip

Squeeze bananas in the peel to make them easier to mash

Before peeling, gently squeeze bananas through the skin to soften them so they mash faster and more evenly.

bananas

banana

mashing

Beginner< 1mJacob Chamings

Prep

Tip

Crush Weetabix with milk to make a no-cook breakfast base

Break up Weetabix and mix with milk to form a soft base for layered overnight breakfast pots.

Beginner1mJacob Chamings

Prep

Tip

Pat parboiled potatoes dry before air frying or baking for crispier fries

Dry the potatoes after boiling so they crisp instead of steaming in the air fryer or oven.

Beginner1mJacob Chamings

Prep

Tip

Rinse cut potatoes to remove excess starch before cooking fries

After cutting potatoes into fry shapes, rinse them to wash off surface starch for better crisping.

Beginner1mJacob Chamings