Low-temperature slow cookers allow us to accurately control the temperature of food. Let me introduce what low-temperature slow cooking is.
1. What is low-temperature slow cooking？
When processing most ingredients, we prefer not to heat the ingredients for too long during the cooking process to avoid affecting the taste. So low-temperature slow cooking can heat the ingredients within an appropriate range and make the food more delicious
2. Cases of heating ingredients
For overheated ingredients, the most common case is steak. Many people require four words for steak-burnt on the outside and tender on the inside. The so-called burnt on the outside means that the outer shell should have a burnt and tender aroma. And tender on the inside means that the temperature inside the steak should be moderate, which is what we call the steak when we eat. But it is easy to burn the outside of the steak, but it is difficult to be tender on the inside. For the production of steak, grilling, frying with high fire, etc. can be done, but it is not so easy to make the steak burnt on the outside and tender on the inside, especially when the innermost reaches the expected temperature. The outside is too old and not delicious, and if you don’t want it to be old, the inside may become raw again.
3. Benefits of low-temperature slow cooking
Low-temperature slow cooking allows ingredients to be heated at a constant temperature for a long time like a water bath, and then the ingredients can be perfectly evenly heated from the outside to the inside. In the process of low-temperature heating, the ingredients themselves can be formed quickly, especially the muscle tissue of meats such as steaks becomes weaker, and myoglobin can be better preserved, that is, more "juicy", tender and delicious. After using a low-temperature slow cooker, during use, the surface of the heated ingredients no longer needs to be judged for doneness, because the required heat inside is already very ideal, and it only needs to be directly judged whether the surface is burnt.
4. The principle of a low-temperature slow cooker
Its basic principle is to heat and maintain a certain temperature, and then there is a built-in propeller to keep the water flowing, so that the water temperature in the pot is relatively uniform and stable.
5. Advantages of a low-temperature slow cooker
①. Health benefits: Low-temperature slow cooking can reduce the production of harmful substances, such as carcinogens and cooking fumes, thereby reducing the risk of cancer and the impact on respiratory health.
②. Cooking effect: It can heat food evenly, and each part can reach the same temperature, especially for large pieces of meat, which can achieve a fresh and tender taste that melts in the mouth.
③. Convenient operation: It can be placed after the timer is set, without the need to worry about controlling the heat, reducing the risk of burning or sticking the pot, suitable for cooking novices or busy chefs.
6. Low-temperature slow cookers can cook a variety of ingredients
①. Eggs: At 62 degrees Celsius, the yolk and egg white reach the best state, with consistent hardness and taste, and can retain protein to the greatest extent, achieving both deliciousness and nutrition.
②. Salmon: Slow cooking in a vacuum sealed bag can maintain its original flavor, and by adjusting the temperature and time, delicious salmon dishes can be made.
③. Steak: After marinating, slow cooking with a low-temperature slow cooker can lock in the juice of the steak, and by adjusting the temperature and time, a steak that is crispy on the outside and tender on the inside can be made.
④. Chicken breast: After marinating, slow cooking with a low-temperature slow cooker can preserve the original flavor and nutrients of the chicken breast to the greatest extent. At the same time, by adjusting the temperature and time, a healthy and delicious chicken breast dish can be made.
⑤. Porridge: It takes time to cook porridge, because beans are often used to cook porridge. These beans are relatively hard. If they are not cooked well, it will affect the taste. In addition, the temperature needs to be adjusted frequently during the cooking process, which is very inconvenient. If a low-temperature slow cooker is used, this problem can be completely solved. We can directly adjust the temperature and put the ingredients in, and finally we will reach the desired level.
⑥. Soup: The low-temperature slow cooker can directly control the time and temperature, and we don’t have to worry about the processing of the ingredients during use. We can also put the sauce in in advance, adjust the temperature and time, and then do other things, so that it can be eaten directly after cooking.
In summary, the use of a low-temperature slow cooker can not only keep the original flavor and nutrition of the ingredients, but also achieve the best cooking effect by precisely controlling the temperature and time according to different ingredients and cooking requirements. This cooking method is very suitable for those who pursue the original flavor and nutrition of food. It is also suitable for cooking a variety of foods and is an ideal choice for commercial kitchens and home kitchens!