Slow-Cooking

Definition

Slow-cooking is a method of cooking food at a low temperature for an extended period, usually in a slow cooker or crockpot, which allows food to become tender and flavorful.

Scientific / Technical Definition

Slow-cooking is a culinary technique that involves cooking food over a prolonged period at relatively low temperatures, typically between 170°F and 280°F (about 77°C and 138°C). This method helps in breaking down the fibers in tougher cuts of meat and enhances the extraction of flavors from ingredients.

Benefits

• Preserves nutrients in food by using low temperatures.
• Enhances flavor development over a long cooking period.
• Tenderizes tough cuts of meat efficiently.
• Convenient for preparing meals without constant supervision.

Examples

• Beef stew cooked in a slow cooker.
• Chili cooked over several hours.
• Pulled pork prepared using a crockpot.

Additional Information

• effects: Slow-cooking helps in retaining the moisture and nutrients of the food while ensuring a well-rounded flavor profile.

Related Terms

• Braising
• Stewing
• Crockpot Cooking
• Pressure Cooking

References

• The Science of Slow Cooking
• Nutrient Retention in Food Prepared by Slow Cooking