The blog of cooking-ez.com

In praise of slow cooking


29,4283.4/5 for 8 ratings
Grade this page:

Last modified on: February 9th 2011

In praise of slow cooking

You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the scene of the action, doing the washing up.. or starting on another recipe.

We're tempted to treat the cooking process in a rather cavalier fashion; we want it done fast, even as quickly as possible to enjoy the dish as soon as we can. So we turn up the oven and the quicker it's done, the better!

For a lot of dishes, whether they're cooked fast or slow, hotter or cooler, doesn't really matter. Take a cake for example, as long as it's not actually burnt, when it's done, it's done and it needs to come out of the oven otherwise it will start to dry out and harden, then burn.

But for plenty of other dishes, and especially those containing vegetables or meat, it's possible to use another style of cooking, known as “slow cooking” or “low temperature cooking” .

The principal is as simple a it gets: we turn down the heat and increase the length of cooking time accordingly. The cooking time is therefore much longer, but as the temperature is so much lower than normal, the dish doesn't burn.

This is not a recent discovery of molecular cuisine or the like, it's a principal as old as the hills which we're only now rediscovering.

With this long, slow cooking – and it is real cooking – the ingredients are not shocked by the oven temperature, but gently brought up to the right temperature. A renowned dish of French cuisine which uses this method is the famous “seven-hour lamb” (leg of lamb).

gigot de 7 heures



This has two major consequences:

1) The food doesn't dry out. This applies to meat in particular, which stays tender and develops a melting texture (you can break it apart with a fork).

2) Flavours are enhanced, as the process favours the famous Maillard reactions.

So, in short, there is everything to be gained, the only drawback being the extra time required for dishes to be properly cooked, which may not always be available.

One concrete example: to roast a chicken by the conventional method, the oven is normally set to 220°C (430°F) for about 45 minutes. The result is a roasted, browned chicken that's already rather good.

For slow cooking, the same chicken can be put in the oven at 140°C (280°F) for 5 hours, and the result is a roast chicken with an amazing flavour and so tender that it can be eaten simply with a fork; the meat just falls off the bones, even on the drumsticks.

It's five hours poultry.

5 hours poultry



The same process can be prolonged even further by putting the same chicken in a cooking bag with vegetables and whatever herbs you choose into the oven at 100°C (210°F) for 12 hours. You'll be surprised at the result.

To round up, don't forget that slow cooking is more of a method than a recipe, so the temperature and time are not necessarily exact. You just need to keep the temperature below 150°C (300°F) and above 80°C (180°F), then alter the cooking time depending on the result you wish to achieve, but with a minimum of 2 hours. The simple rule is this: the lower the temperature, the longer the cooking time needs to be.

One tip, even so : if you want to slow cook a piece of red meat, it will look much more appetising if you seal it on each side for one minute in a little really hot oil, and only then put it on to cook slowly.

Back to top of page

Lasts posts

Other pages you may also like

Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making?This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with this: It is certainly bread, but pale and with a thick, hard crust – a long way from the golden-brown...
6,260 304.3/5 for 22 ratings
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream.The result is perfect for filling a charlotte, for example.But do beware;...
4,970 23.6/5 for 15 ratings
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.Let’s take confectioner's custard (crème pâtissière, or french pastry cream) as an...
11,6314.5/5 for 10 ratings
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure)....
10,528 24/5 for 10 ratings
Different kinds of pastry and dough
Different kinds of pastry and dough
First, take some flour…When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked.Here is a brief overview of...
31,8343.8/5 for 22 ratings

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page