This is how slow cooking works
The cooking method basically consists of two steps: roasting and baking.
- Brown the meat on all sides in the pan before cooking, otherwise no 80-degree roast flavor will develop.
- You can also first bake the meat in the oven at 80 degrees without liquid, then brown it again and give it the necessary color and crust by searing it.
- You can tell when the meat is done by looking at the temperature. To do this, measure the core temperature by inserting a meat thermometer into the thickest part of the meat.
- Make sure that the thermometer does not touch any bone, as bones conduct less heat than meat, which can lead to incorrect measurement results.
- Then the meat goes into the oven.
When choosing a cut of meat, it’s important to make sure the meat hasn’t been over-aged in the store. To find out, contact your butcher.
- If you bake the meat in the second stage, you need a slow cooker glass, cast iron, or chrome-plated steel baking dish. Heat this pan at the same time you preheat it so the meat doesn’t go from the hot pan to the pan in the cold oven.
- Alternatively, you can also place it on a shelf. Simply slide a tray under the grill to collect meat juices.
- Use top and bottom heat instead of convection, as this cycle can otherwise dry out the meat.
- Cooking time also varies depending on the size of the meat. The recipe you have selected and the core temperature reveal how long the meat should stay in the oven at 80 degrees.
- If you cover the meat with aluminum foil, you can keep it warm in the oven at 50 degrees for a good hour without loss of quality.
This meat is suitable for slow cooking.
Since slow cooking sometimes requires a lot of patience and time, you need to make sure that the meat also pairs well with the cooking method.
- Cuts of meat without much connective tissue are particularly suitable for this. In fact, otherwise the low temperature would not be enough to soften the connective tissue.
- Typical cuts of pork can be, for example, chops, kidneys, walnuts, loin medallions or one piece tenderloins.
As for beef, chateaubriand, roast beef, rib eye steak, and strip steak are especially suitable.
- You can also prepare one-piece beef steaks, kidneys, chops, loins, and tenderloins and lamb rump, leg, chops, ribs, and kidneys using the low cook method.
- For poultry, chicken breast is particularly suitable for this method.