Low-temperature Cooking
A Comparison of traditional high-temperature cooking and low-temperature cooking
Low-temperature cooking can reduce the loss of water compared with high-temperature cooking, and ensure the freshness and color of the food. Low-temperature cooking can reduce the harmful substance to a certain extent. The operation is relatively simple, and the requirements for chefs are relatively low, which can effectively control costs. According to relevant data, the comparison between traditional high-temperature cooking and low-temperature cooking involves many aspects such as temperatures, colors and tastes of ingredients, water loss, nutrients, pollution and energy, and requirements of cooking for chefs. In terms of temperatures, high-temperature cooking is required to be above 100°C, and low-temperature cooking only requires temperatures from 50 to 80°C; in terms of colors and tastes of ingredients, traditional high-temperature cooking will cause a lot of loss of moisture. It is easy to cause the food to become scorched and lose its original flavor of the food, while low-temperature cooking can not only retain the original flavor of the food, but also ensure the color of the food. Speaking of the loss of moisture, traditional high-temperature cooking is likely to cause oil fume pollution and great energy consumption, while low-temperature cooking has fewer oil fumes and can effectively save energy; as for requirements of cooking for chefs, traditional high-temperature cooking requires good basic skills and cooking skills of chefs, while low-temperature cooking requires less.
Cooking meat by using traditional high-temperature cooking will harden the protein in the meat and cause a large amount of water loss. Therefore, low-temperature cooking is the most effective cooking for meat. The meat cooked by low-temperature cooking tastes better than traditional high-temperature cooking. Different meats have different degrees of cooking, and under the same requirements, the state of the meat is also different.
Determining the low temperature for the meat
The low-temperature cooking's temperature of meat needs to be determined according to the temperature required by the different degree of cooking of different meats. The temperature set on the Sous-vide cooker is the temperature required by general meat. The temperature obtained after slow-temperature cooking is consistent with the external environment, which can ensure the freshness of the meat and the moisture of the food, so that it can obtain a good taste.
Conclusion
To sum up, food cooked at low temperatures is safer than food cooked at high temperatures. Relatively fewer harmful substances are generated, and the loss of nutrients and moisture is also controlled. Time and temperature can be controlled by low-temperature cooking, providing nutritious and delicious food, which is favored by the majority of consumers.
Low-temperature cooking can reduce the loss of water compared with high-temperature cooking, and ensure the freshness and color of the food. Low-temperature cooking can reduce the harmful substance to a certain extent. The operation is relatively simple, and the requirements for chefs are relatively low, which can effectively control costs. According to relevant data, the comparison between traditional high-temperature cooking and low-temperature cooking involves many aspects such as temperatures, colors and tastes of ingredients, water loss, nutrients, pollution and energy, and requirements of cooking for chefs. In terms of temperatures, high-temperature cooking is required to be above 100°C, and low-temperature cooking only requires temperatures from 50 to 80°C; in terms of colors and tastes of ingredients, traditional high-temperature cooking will cause a lot of loss of moisture. It is easy to cause the food to become scorched and lose its original flavor of the food, while low-temperature cooking can not only retain the original flavor of the food, but also ensure the color of the food. Speaking of the loss of moisture, traditional high-temperature cooking is likely to cause oil fume pollution and great energy consumption, while low-temperature cooking has fewer oil fumes and can effectively save energy; as for requirements of cooking for chefs, traditional high-temperature cooking requires good basic skills and cooking skills of chefs, while low-temperature cooking requires less.
Cooking meat by using traditional high-temperature cooking will harden the protein in the meat and cause a large amount of water loss. Therefore, low-temperature cooking is the most effective cooking for meat. The meat cooked by low-temperature cooking tastes better than traditional high-temperature cooking. Different meats have different degrees of cooking, and under the same requirements, the state of the meat is also different.
Determining the low temperature for the meat
The low-temperature cooking's temperature of meat needs to be determined according to the temperature required by the different degree of cooking of different meats. The temperature set on the Sous-vide cooker is the temperature required by general meat. The temperature obtained after slow-temperature cooking is consistent with the external environment, which can ensure the freshness of the meat and the moisture of the food, so that it can obtain a good taste.
Conclusion
To sum up, food cooked at low temperatures is safer than food cooked at high temperatures. Relatively fewer harmful substances are generated, and the loss of nutrients and moisture is also controlled. Time and temperature can be controlled by low-temperature cooking, providing nutritious and delicious food, which is favored by the majority of consumers.