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Slow Cooking
What is Slow Cooking?
Slow cooking is a cooking method used to cook food slowly over a long period of time, typically in a rounded, lidded pot on the stovetop or in the oven. This technique infuses flavours gradually, simmering food on low heat, and is ideal for stews, soups, sauces, or tougher cuts of meat. Slow cooking cooks food evenly over time and retains moisture, ensuring a tender and flavourful final fish. This method is also an easy way to deliver hearty meals and requires very little preparation or attention.
How is Slow Cooking used?
Slow cooking can be used for a variety of recipes, including pot roasting, braising, or stewing. This technique is ideal for tougher cuts of protein, rendering them tender by exposing them to low heat over a long period of time, and breaking down the connective tissue in meats. In this method, the heat begins at the base and eventually works its way into the food. A tight-fitting lid also locks in moisture, creating a self-basting cycle. Just enough liquid to cover the meat and vegetables is required for this method.
Benefits of Slow Cooking
Slow cooking requires little preparation. Once all the ingredients are prepared, they can be placed into the pot, pan, or slow cooker, where flavours can blend and mingle together over time. This method helps avoid dryness, and is designed to tenderize meats and proteins, using low heat and minimal liquid. Many recipes can be tackled with slow cooking, including one-pot meals, soups, stews, and casseroles. Cooking on low heat allows food to retain its nutritional value, while preserving the freshness of the dish.
