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Low Temperature Cooking
What is it?
It is any cooking procedure where the cooking temperature is at or close to the
desired final core temp. In traditional cooking, the cooking temperature always
exceeds the desired ready-to-eat temperatures. With low temperature cooking
meat cooks at a low temperature over a long period of time. Using this method,
meat loses less liquid (less molecule breaking), maintain organoleptic
characteristic (vitamins, proteins and so on) keeping freshness, flavor and
juiciness intact.
This cooking method is particularly suitable for large and tender pieces of meat.
For precision we recommend using a proprietary food thermometer to monitor
the core temperature.
Core temperature
Food can be cooked to a core temperature of up to 70°C in the food warming
drawer. Meat which needs to be cooked to a core temperature higher than
70°C is not suitable for cooking in the food warming drawer.
The core temperature reading gives information about the degree of cooking in
the middle of a piece of meat. The lower the core temperature, the less cooked
the meat is in the middle:
45-50 °C = rare
55-60 °C = medium
65 °C = well done
How to use it
1.Preheat the warming drawer for 15 min to 70°C.
2.Cover the meat properly with cling wrap.
3.The cooking duration depends on the size of the individual pieces of meat (check
table).
4.Put the covered meat on a plate and use a chronometer to calculate the time.
5.Sear the meat to give flavour (check the table).
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