Low-temperature cooking

{{Short description|Cooking technique}} '''Low-temperature cooking''' is a cooking technique that uses temperatures in the range of about {{convert|60|to|90|C|F}}<ref>{{cite news|url=https://www.haier-europe.com/en_GB/blog/low-temperature-meat-cooking-oven/|work=Haier Europe|title=Low-temperature meat cooking in your oven |date=13 November 2021|access-date=14 August 2022}}</ref> for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about {{convert|70|C|F}}, and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature.

Cooking food by a low-temperature method does not necessarily imply that the ''internal'' temperature of the food is lower than by traditional cooking.

In the American South, this style of cooking is sometimes referred to as "low and slow".<ref>{{cite web|title=The Many, Meaty Benefits of Cooking Low and Slow|url=https://lonestargrillz.com/blogs/news/the-many-meaty-benefits-of-cooking-low-and-slow|date=2018-08-06|access-date=2020-08-16|df=dmy-all}}</ref>

==History== Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures. Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies. However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked."<ref name="FullOnFood">.{{cite web|title=Full on Food: Low Temperature Cooking |url=https://www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml |publisher=BBC |access-date=16 May 2012 |url-status=dead |archive-url=https://web.archive.org/web/20070831161204/http://www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml |archive-date=31 August 2007 }}</ref> Professor Nicholas Kurti from the University of Oxford repeated these experiments in 1969, and showed that the temperature of Thompson's trial never exceeded 70 degrees Celsius (158 °F).<ref name="FullOnFood" />

==Theory== Meat is cooked for four reasons: to tenderise it, to provide additional flavours, to kill harmful bacteria, and to kill parasites such as Trichinella spiralis and Diphyllobothrium.<ref>{{cite web|title=The Cold Truth About Raw Food Diets|url=http://www.diseaseproof.com/archives/healthy-food-the-cold-truth-about-raw-food-diets.html|publisher=DiseaseProof.com|access-date=16 May 2012|first1=Joel|last1=Fuhrman, MD | date=September 12, 2006}}</ref> All four can be achieved by cooking meat at high temperature for a short time, and by cooking at low temperature for a long time. Each goal is achieved at a different temperature, and takes a different time to achieve. The lower the temperature used, the longer the cooking time. An example of slow, long cooking is Southern pulled pork BBQ.{{Citation needed|date=April 2021}}

===Tenderisation=== Toughness in meat is derived from several proteins, such as actin, myosin and collagen, that combined form the structure of the muscle tissue. Heating these proteins causes them to denature, or break down into other substances, which in turn changes the structure and texture of meat, usually reducing its toughness and making it more tender. This typically takes place between {{convert|55|and|65|C|F}} over an extended period of time.{{Citation needed|date=April 2021}}

===Flavour=== Flavours may be enhanced by the Maillard reaction, which combines sugars and amino acids at temperatures above {{convert|115|C|F}}.<ref>{{cite book|last=McGee|first=Harold|title=On Food and Cooking |year=2004 |publisher=Scribner|isbn=9780684800011|pages=779}}</ref> Meat roasted traditionally in a hot oven has a brown crust which is generally considered desirable, caused by the Maillard reaction. Meat can be cooked at a high temperature for a short time to brown just the surface, before or after being cooked at low temperature, thus obtaining the benefits of both methods.{{Citation needed|date=April 2021}}

===Bacteria===

Most harmful bacteria live on the surface of pieces of meat which have not been ground or shredded before cooking. As a result, for unprocessed steaks or chops of red meat it is usually safe merely to bring the surface temperature of the meat to this temperature and hold it there for a few minutes.<ref name="FullOnFood" /><ref>{{Cite web|date=2014-01-20|title=Information for Consumers: Frequently Asked Questions|url=http://foodsafety.wsu.edu/consumers/faq3.htm|url-status=dead|archive-url=https://web.archive.org/web/20140120204511/http://foodsafety.wsu.edu/consumers/faq3.htm|archive-date=2014-01-20|access-date=2022-01-29|website=WSU Food Safety}}</ref> Meat which has been ground needs to be cooked at a temperature and time sufficient to kill bacteria. Poultry such as chicken has a porous texture not visible to the eye, and can harbour pathogens in its interior even if the exterior is heated sufficiently.<ref>{{cite web |url=https://foodpoisoningbulletin.com/2012/new-way-to-reduce-bacteria-on-poultry/ |title=New Method to Reduce Bacteria on Poultry |website=Food Poisoning Bulletin|date=6 February 2012 |author=Linda Larsen |access-date= 28 October 2018}}</ref>

===Gravy=== Low-temperature cooking reduces the amount of fat and juices, normally used to make gravy, rendered out of the meat. However, when using a plastic bag, little to no evaporation occurs while the meat is cooking, which results in plentiful bag juices.{{Citation needed|date=April 2021}}

==Practice==

Sous-vide low-temperature cooking is carried out by vacuum-sealing food in a plastic bag placed in a water bath or combi steamer with precisely controlled temperature for a long time. The food may then be browned by heating the surfaces to a much higher temperature of perhaps {{convert|200|C|F}}, using a roasting pan or a blow torch<ref>{{cite book|author=Heston Blumenthal|title=In Search of Perfection|isbn=0-7475-8409-5|year=2006|publisher=A&C Black }} (see recipe for cooking steaks)</ref> prior to serving. A dishwasher has been used to cook salmon.<ref>{{cite web |url=https://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=230 |title=Dishwasher Salmon |access-date=2011-03-02 |author=Riley Woodford |year=2006 |publisher=Alaska Department of Fish and Game }}</ref>

==Temperature Table==

Below is the table of minimum internal temperatures required for food safety of different foods.

'''Beef, Pork, Veal, and Lamb:''' {{convert|145|F|C}} with a 3-minute rest time <ref name="fsis minimum internal">{{cite web |title=Safe Minimum Internal Temperature Chart |url=https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart |website=fsis.usda.gov |access-date=7 May 2026}}</ref>

'''Ground Meat:''' {{convert|160|F|C}} <ref name="fsis minimum internal"/>

'''Ham, uncooked:''' {{convert|145|F|C}} with a 3-minute rest time <ref name="fsis hams safety"/>

'''Ham, fully cooked:''' {{convert|140|F|C}} if directly from a package, {{convert|165|F|C}} otherwise <ref name="fsis hams safety">{{cite web |title=Hams and Food Safety |url=http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety |website=fsis.usda.gov |access-date=7 January 2023}}</ref>

'''Poultry''': {{convert|165|F|C}} <ref name="fsis minimum internal"/>

'''Eggs:''' {{convert|145|F|C}} <ref name="fda egg safety">{{cite web |title=Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores |url=https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/key-temperatures-egg-safety-food-service-operations-and-retail-food-stores |website=fda.gov |access-date=7 May 2026}}</ref> :* Egg whites begin to coagulate at {{convert|140|F|C}}<ref>{{cite web |title=Science of Cooking: Deviled Eggs: What's Going On? |url=https://www.exploratorium.edu/cooking/eggs/deviled-pop.html |website=exploratorium |access-date=7 January 2023}}</ref><ref>{{cite book |last1=Gardiner |first1=Anne |last2=Wilson |first2=Sue |last3=Exploratorium |first3=The |title=The Inquisitive Cook |date=15 August 1998 |publisher=Macmillan |isbn=978-0-8050-4541-3 |page=40 |url=https://books.google.com/books?id=1gYY2IbWqUkC&q=egg+white+solidifies |language=en}}</ref> :* Ovotransferrin begins to coagulate at {{convert|140|F|C}} <ref name="edinformatics/egg_proteins"/> :* Ovalbumin begins to coagulate at {{convert|180|F|C}}<ref name="edinformatics/egg_proteins"/> :* Egg yolks begin to coagulate at {{convert|149|F|C}} <ref>{{cite book |last1=Gardiner |first1=Anne |last2=Wilson |first2=Sue |last3=Exploratorium |first3=The |title=The Inquisitive Cook |date=15 August 1998 |publisher=Macmillan |isbn=978-0-8050-4541-3 |page=41 |url=https://books.google.com/books?id=1gYY2IbWqUkC&q=Egg+yolk+coagulates |language=en}}</ref> :* Egg yolk lipoproteins begin to coagulate at {{convert|158|F|C}}<ref name="edinformatics/egg_proteins">{{cite web |title=Science Project Ideas using Egg Proteins and Temperature |url=https://www.edinformatics.com/science_projects/egg_proteins.htm |website=EdInformatics |access-date=7 January 2023}}</ref>

'''Egg Dishes:''' {{convert|155|F|C}} ({{convert|165|F|C}} when microwaved) <ref name="fda egg safety"/>

'''Fin Fish''': {{convert|145|F|C}}<ref name="fsis minimum internal"/> or flesh is opaque & separates easily with fork <ref name="fda seafood">{{cite web |title=Selecting and Serving Fresh and Frozen Seafood Safely |url=https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely |website=fda.gov |access-date=7 May 2026}}</ref>

'''Shrimp, Lobster, Scallops, and Crabs:''' Flesh firm, pearly, and opaque <ref name="fda seafood"/>

'''Clams, Oysters, and Mussels:''' Shells open during cooking (discard any that remain closed)<ref name="fda seafood"/>

'''Leftovers and Casseroles:''' {{convert|165|F|C}} <ref name="fsis minimum internal"/><ref>{{cite web |url=https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling |archive-url=https://web.archive.org/web/20190506210422/https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling |url-status=dead |archive-date=May 6, 2019 |title=Safe Food Handling |access-date=2017-11-30 |year=2017 |publisher=U.S. Food and Drug Administration }}</ref>

==See also== {{Portal|Cooking|Food}} * Black garlic * Doneness * Molecular gastronomy * Food safety * Critical control point

==References== {{Reflist}}

==External links== * [https://www.bbc.co.uk/dna/h2g2/A36869494 Slow-cooked roast wing rib of beef (by Heston Blumenthal)] * [https://web.archive.org/web/20120221054436/http://sousvideaustralia.com/cookingsousvide/red-meat-dishes/slow-cooked-beef/ Slow Cooked beef cheeks (by Sous Vide Australia)] * {{cite web |url=http://www.cookingissues.com/index.html%3Fp=3913.html |title=Part I. Introduction to Low-Temperature Cooking and Sous-Vide |website=Cooking Issues|author=Dave Arnold }} * {{cite web |url=http://www.cookingissues.com/index.html%3Fp=3908.html |title=Part II. Low-Temperature Cooking Without a Vacuum |website=Cooking Issues|author=Dave Arnold }}

{{DEFAULTSORT:Low-Temperature Cooking}} Category:Cooking techniques