Slow cooking has become increasingly popular over the last few years and it’s easy to see why. Not only is the meat more tender and flavorful, but it’s also a relatively simple cooking method that requires little labor.
But what is the slow-and-low method and how does it make the food taste so good? Below we take a look at all there is to know about this easy and effective BBQ cooking style that will have your guests begging for more!
Why Does Slow Cooking Taste Better?
What Does Cooking ‘Slow-and-Low’ Mean?
Cooking slow-and-low simply means the method of cooking food at a low temperature for a long period of time. This method is often used when barbecuing and smoking meat.
While this isn’t the fastest cooking style, the wait is always worth it. The flavor and tenderness of the meat are unbeatable!
Plus, because the meat cooks at a very low temperature over a longer period of time, you are free to get on with your day without having to constantly monitor your food.
The Benefits of Cooking ‘Slow-and-Low’
There are so many benefits to this cooking method. Not only does it make the meat far juicier and more tender but it also works with all kinds of meats.
No matter your preference, this cooking method works well with whole cuts of pork, beef, lamb, and even veal. So, the slow-and-low method is bound to produce amazing results for your favorite cut and type of meat.
Your meat will be juicier and more tender
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn’t dry out because the temperature is low.
As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.
Moreover, the slow-and-low method ensures you get that fall-off-the-bone tender meat. The same results just aren’t achieved when cooking meat on high heat for a shorter period of time.
You’ll have more time to enjoy
While the process itself takes a while, you don’t have to be there to monitor it the whole time like you would with a regular BBQ. So, this gives you more time to enjoy your day and time with family and friends.
All you need to do is replenish the smoker supplies now and then and check on the fire every hour or so.
This means you get to actually socialize and enjoy entertaining and not just stand behind the barbecue.
The Slow-Cooking Method: What Happens To The Food
The most important part of the slow cooking method is to get the collagen in the meat to melt. When this happens (usually at around 160°F), the collagen turns into gelatin which gives the meat more flavor.
The science behind melting the collagen and how it cooks in the meat is exactly what makes slow-cooking unbeatable.
First, at around 105°F and 122°F, cathepsins and calpains start deactivating. These are the enzymes in the meat. When this step occurs, we say the meat is aging.
At 120°F, the meat will start to turn pinkish. This is due to the coagulated clumps in the meat and is what ultimately makes the meat so tender.
At around 140°F to 160°F, the meat is not in its best state. It’s chewy as most of its juices have drained and the collagen has started to shrink. But, the slow-and-low method is what helps to get the meat over this stage and to the perfect texture.
So, the best stage of the process occurs at 160°F. That’s the point where the collagen starts to melt and turns into gelatin. This makes the meat tender and juicy. Even though the meat is a little drier, one doesn’t notice it because it’s so tender.
Enjoy Juicier, More Flavorful Meat
If you’re thinking of hosting a barbecue with friends and family, consider the slow-and-low method. Not only will you be able to enjoy the day and socialize with everyone, but you will have them begging for the recipe! Plus, this unbeatable method is perfect for any type and cut of meat.
For juicier, more flavorful meat the slow-cooking method will always come out on top!
FAQs
The answer lies in the Maillard reaction, a chemical process named after the French scientist Louis-Camille Maillard who first described it in the early 20th century. During slow cooking, the heat causes proteins and sugars in the food to react, resulting in the creation of new flavor compounds.
Why does slow cooking taste better? ›
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.
Why is it better to slow cook? ›
Because of the lower temperature, the nutrients in the food remain more stable than other methods of cooking. By virtue of being in sealed unit, whether using an electric slow cooker or in a casserole dish in your oven, any of the nutrients usually lost in the liquid from heat are simply reabsorbed into the meal.
What is the science behind slow cooking? ›
Cooking at low temperatures require long periods of time to liquify collagen. 105F/40C - 122F/50C--Calpains begin to denature and lose activity till around 105F, cathepsains at 122F. Since enzyme activity increases up to those temperatures, slow cooking can provide a significant aging effect during cooking.
Why does cooking food longer make it taste better? ›
There are a few reasons some foods taste better left over, he said. Time gives the flavors in dishes a chance to meld, and refrigeration slows some of the chemical reactions that occur in foods, which could enhance flavor rather than degrade it too quickly.
Why is slow food better? ›
Slow Food movement's health benefits
The practice brings numerous health benefits, as it reduces the consumption of preservatives, pesticides, dyes, flavorings, etc. Which can cause various diseases, including cancer.
Does eating slower make food taste better? ›
When chewing slowly, you may notice flavors, smells, and textures you might have missed before. Eating slowly doesn't just stop you from being hungry, it makes for a much richer experience.
How healthy is slow cooking? ›
The low heat used in slow cooking destroys fewer nutrients than high-heat cooking. Meat and other ingredients are also cooked more safely since any remaining bacteria are killed off by the steam and tightly sealed pot. Slow cooking is also an excellent way to cook legumes, which are a staple in many healthy diets!
What does slow cooking do to food? ›
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.
Why is slow cooking better than pressure cooking? ›
Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.
One of the downsides of slow cooking is that sauces don't reduce because the water that evaporates from the food condenses on the lid and drips back into the pot. Often that means having to place the pot back on the hob to reduce the sauce at the end, or removing and discarding excess liquid.
Does meat get more tender the longer it cooks in a slow cooker? ›
Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.
What is the theory of slow cooking? ›
The relatively low heat of a slow cooker, 200-300°F (93-149°C), allows enzymes in meat to remain active for a long time, tenderizing the meat. Combined with time and moisture, the enzymes help turn collagen (tough connective tissue) into soft, rich-tasting gelatin.
Why is slow cooked meat so good? ›
Aside from being juicier, slow-cooking makes meat a lot more tender and flavorful. The extra juices help to accomplish this but it's mainly the long-cooking time that brings out the richness of the meat.
What makes food taste the best? ›
Bloom Spices and Dried Herbs in Fat
To intensify the flavor of ground spices and dried herbs, cook them for a minute or two in a little butter or oil before adding liquid to the pan. If the recipe calls for sautéing aromatics (like onions), add the spices to the fat in the pan when the vegetables are nearly cooked.
Why does Chinese food taste better the next day? ›
Some say Chinese food tastes better the next day, and who are we to argue when science confirms it? Per Dr. Kantha Shelke of the Institute of Food Technologists, all those aromatic ingredients undergo some tasty chemical reactions while cooking, and these continue even after cooking stops, per Forbes.
Why does everything taste the same in a slow cooker? ›
That's a feature. Long slow cooking really damps down the effects of spices and seasonings. Season your crockpot food very aggressively if you want some nice flavor. It's not the slow cooker.
Why does sauce taste better the longer you cook it? ›
Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken. This reduction concentrates the flavors of the tomato sauce, making it richer and more intense.
Why does low quality food taste good? ›
Fat, Salt and Sugar Equal Flavor
Our brains tell us to “treat” ourselves to that pastry or cheeseburger. A busy lifestyle keeps us eating on the run — hello, fast food — or dining out with friends, where the pasta looks way better than the salad. We shop for prepared or processed food out of habit or convenience.
