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Slow and steady wins on taste

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HESTON’S TIP: Experiment with red meat cuts like hanger steak and beef cheek for the most intense flavours.

It is often said that good things come to those who wait, and this is certainly true in the case of slow cooking.

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.

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Guest Thursday, 21 March 2019