When heating, cover the pot to prevent the skin from forming. Heat it slowly or else it will burn or scorch. They cook differently. Red meats include all parts of beef, the dark meat of chicken, and the dark-fleshed fish such as salmon. White meats include veal, the white meat of chicken, and the white-fleshed fish.
Red meat has larger amounts of fat around it.
This is usually done with an acid such as wine, vinegar or citrus juice. You can also tenderize meat by pounding it or grinding it. White meats need very little tenderizing. Lately doctors are saying that garlic will keep your cholesterol down. All this to say that garlic is an important part of cooking.