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Tips for Better Slow Cooking

  • By Breville
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  • 5 Comments
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Experiment with red meat cuts like hanger steak and beef cheek for the most intense flavours.

Slow and steady wins on taste.

Grilling meat, by contrast to slow cooking, is effectively a race to get the inside of the meat to about 55 – 60˚C (medium rare), as quickly as possible. If you do it properly by flipping the meat regularly it makes for really good results on quality cuts of meat, but even then, the meat invariably ends up slightly less tender cooked, than it was raw.

This doesn’t have to be the case. At lower temperatures, there are enzymes inside the meat that are activated and begin cutting the protein strands to make them shorter, which in turn makes the meat tenderer. These enzymes also act to create new flavour compounds, notably with less expensive cuts of meat which often contain stronger and more interesting flavours. Slow cooked, these cuts are not only more flavoursome but more tender too.

Comments

Comments

  • Maria Thursday, 16 January 2014

    Hi, could you please create some more slow cooker receipes for dinner?

  • Breville Food Thinkers Thursday, 16 January 2014

    Hi Maria, Thanks for your feedback. We have just launched this website and will be gradually adding new recipes to it. Thanks for your interest!

  • Claire Wednesday, 26 February 2014

    Yes, more recipes especially healthy soup!

  • Margaret Saturday, 09 May 2015

    I need a little more direction with slow cooking before I can start the recipes, please.

  • Sheila Wednesday, 10 June 2015

    Winter is the perfect time to use a slow cooker - any inspiration ideas for soup, vegetarian meals plus meals containing filling grains would be great. I love to make large batches of these and let the flavours develop. Also means I have great meals ready and waiting all week. Please - inspiration needed.

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