Low temperature cooking is a cooking technique using 45-85 ° C (113 to 185 ° F) for a long time to cook food. Low-temperature cooking methods include cooking sous vide, slow cooking using a slow cooker, cooking in a normal oven that has a setting of at least 70 Ã, Â ° C (158Ã, Â ° F), and using a combi steamer provides precise temperature control.
Video Low-temperature cooking
Histori
Low temperature cooking has been used for a long time; The evidence of its use can be found in indigenous cultures. Samoan and Tongan people cook meat slowly in big holes for celebrations and ceremonies. However, this technique was not scientifically researched until the 18th century, when Benjamin Thompson "described how he left the meat together in the oven drying overnight and was amazed when, the next morning, he discovered that the meat was tender and fully cooked." Professor Nicholas Kurti from Oxford University repeated this experiment in 1969, and showed that Thompson's trial temperature never exceeded 70 degrees Celsius.
Maps Low-temperature cooking
Theory
Meat is cooked for four reasons: to make it softer, to provide additional flavor, to kill harmful bacteria, and to kill parasites such as Trichinella spiralis and Diphyllobothrium. All four can be achieved by cooking meat at high temperatures for a short time, and also by cooking at low temperatures for a long time. Each goal is achieved at different temperatures, and takes different times to achieve it. The lower the temperature used, the longer the cooking time. An example of slow and long cooking is the Southern Pork BBQ.
Tenderisation
The toughness in meat comes from several proteins, such as actin, myosin and collagen, which are combined to form muscle tissue structures. These heating proteins cause them to change shape, or break down into other substances, which in turn alter the structure and texture of the meat, usually reducing its hardness and making it softer. This usually occurs between 55 and 65 Â ° C (131 and 149 Â ° F) over a long period of time.
Flavor
Flavors can be enhanced by Maillard's reaction, which combines sugars and amino acids at temperatures above 115 ° C (239 ° F). Roasted meat usually has a brown crust, which is caused by such reactions and is generally considered desirable. Meat can be cooked to high heat for a short time by simply painting the surface, before or after being cooked at low temperatures to benefit from both methods.
Bacteria
Bacteria are usually killed at temperatures around 68 ° C (154 ° F). Most of the harmful bacteria live on the cut surface of the meat (assuming the meat has not been ground or grated before it is cooked). Consequently, for unprocessed steaks or red meat it is usually safe to only bring the meat surface temperature to this temperature and hold it for a few minutes. See food safety
Gravy
Cooking with low temperatures reduces the amount of fat and juice, usually used to make sauces, which are removed from the meat.
Practice
Sous-vide low-temperature cooking is done by vacuum-sealing food in a plastic bag placed in a water bath or combi steamer with an appropriately controlled temperature for a long time. The food can then be blackened by heating the surface to a temperature much higher than about 200 ° C (392 ° F), using a baked pot or blowing torch before serving. The dishwasher has been used for cooking salmon.
See also
- Independence
- Molecular gastronomy
- Sous-vide
- Combi steamer
- Food safety
- Critical control points
- Slow cooker
References
External links
- Roast beef ribs cooked slow (by Heston Blumenthal)
- Slow Cooked beef cheeks (by Sous Vide Australia)
Source of the article : Wikipedia
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