LOW TEMPERATURE COOKING
Low temperature cooking is a technique that consists in cooking food at a constant temperature between 50 and 60 ° C. With low temperature cooking:
food is cooked through the heat circulation
there is no dispersion of juices, moods and nutrients
meats are more tender and juicy
cooking result is guaranteed both in the center of the food and on the outside: since the temperature is fixed and constant, cooking can never go beyond the determined degree.
Basically, although longer cooking times and a great attention to the exact calculation of the cooking time are necessary with low temperature cooking, the result is something worth trying.
Quality passes between research and technique
LOW TEMPERATURE COOKING: WHY TO TRY IT
Low temperature cooking is not just a fad. On the contrary, cooking at a temperature below 65 ° C gives something more, especially with meat and fish. In fact, foods, exceeding 65 ° C, lose important characteristics:liquids (moods) come out and with them aromas and flavors
the connective tissues harden and, tending, lose in succulence, softness and flavor.
And with cooking at low temperature there is no risk of boiling. Despite the absence of fire and pans, the food is incredibly tasty in the mouth. Because? Because with low temperature cooking, the food keeps the juices inside.
