Low Temperature Cooking

About

Low temperature cooking is a culinary technique that involves cooking food at temperatures typically between 60 to 90 °C (140 to 194 °F) for extended periods. This method enhances food tenderness and flavor concentration by allowing proteins to denature slowly, breaking down connective tissues like collagen. It is often combined with vacuum sealing, known as sous vide cooking, which ensures uniform heating and retains flavors within the food. This technique is beneficial for achieving even cooking, reducing thermal gradients in meat, and minimizing carryover cooking. Low temperature cooking also helps preserve nutrients and flavors by avoiding high heat, which can lead to nutrient loss and oxidation. Common methods include using immersion circulators, slow cookers, and combi steamers. The prolonged cooking time allows for the breakdown of tough fibers, resulting in tender and flavorful dishes.