What is slow cooking and why do we do it?

What is slow cooking?

Slow cooking is a method of cooking on a very low heat for a long period of time. By slow cooking we tenderise meat whilst also killing bacteria. Typically, we slow cook meat for many hours at a temperature of approximately 60-80 degrees celsius. Whilst cooking over an extended period of time we break down the protein/fibres which in turn changes the structure and texture of meat.

Why do we slow cook?

I often see people using a slow cooker or just cooking low and slow in the oven, including professional chefs. When I ask “why are you cooking low and slow?”, I get the answer “to make the meat tender”. Of course, this answer is correct but many are using a classic cooking technique and not realising how the process works and the science behind it. So to understand the process let’s explain a little more….

As a professional chef, slow cooking is one of my favourite methods of cooking. The types of meat/joints that benefit the most from slow cooking are typically the tough working muscles of the animals we eat. Think pork shoulder, lamb shoulder and other joints of meat containing a high number of connecting tissues. Some other types to try are beef brisket, oxtail, lamb shanks, short ribs and duck legs.

By cooking low and slow our meat undergoes physical and chemical changes. When cooking slowly over a longer period of time the fibres and tissues(collagen) melts and bastes our meat. Win-win!

(I’ve been experimenting lately baking keto recipes with collagen powder but that’s for another post on the blog at a later date). Over time our meat fibres/tissues break down and we liquify the

meats connective tissue into gelatine which makes our tough meat become tender. This is what makes slow cooking so special and my favourite way to cooking many different cuts of meat.

So, next time you’re cooking low and slow, think about what you’re doing and the process that is happening. As home cooks and even as professional chefs we’re always learning so take time, pause and think about the reasons and science behind what you’re doing -you’ll have plenty of time while it’s cooking!

Be brave, buy that lamb shoulder and cook it overnight-with the right preparation it can be left alone as you sleep away dreaming of your Sunday roast-you can’t beat it!