Very trendy, low temperature cooking has many advantages. You want to know more ? Follow the leader !
Some chefs swear by it! It must be said that low temperature cooking enhances the flavor of meat, fish or vegetables. Once you try it, you won’t be able to live without it!
What are the benefits of cooking at low temperatures?
This process consists of cook food at a low but constant temperature for a fairly long time to reach a minimum temperature (around 65°C) at the core. Its advantages are multiple! Low temperature cooking preserves the color and flavor of foods and gives them incomparable softness and tenderness. This cooking method also has the advantage of reduce micronutrient losses (vitamins and minerals). Another advantage is that it allows for even cooking: there is therefore no risk of overcooking. In short, that’s good !
Several solutions are available to you :
Sous vide cooking in water
THE food is first placed in a bag intended for this purpose, with seasoning and possibly marinade. For this technique, it is necessary to acquire a vacuum packaging machine to properly seal the bags. Once this operation is complete, the bags are immersed in a large saucepan filled with water maintained between 60 and 80°C.
The cooking in the oven
This is the technique that requires the least amount of equipment. Simply set the oven temperature to minimum (between 70 and 90°C) and place your dish or casserole dish there. This is the process that we use, for example, to cook a leg of lamb for 7 hours!
Which oven to choose for low temperature cooking?
Prefer it “top and bottom” mode and avoid rotating heat which risks drying out the food. There are also “low temperature” ovens but they still remain particularly expensive…
What is the temperature for low temperature cooking?
An imperative: the core temperature of the food must be around 65 °C to avoid any microbial development. It is therefore necessary to maintain the temperature of the water or the oven between 65 and 90°C.
What meats can be cooked at low temperature?
Beef, veal, lamb or poultry, all meats can be cooked at low temperatures. To enhance the flavors tenfold, you can sear the meat in a pan with a little fat before cooking it at low temperature. Here are some examples :
|Leg of lamb
|1 hour 15
|2 hours 30
|2 hours 30
|1 hour 40
|1 hour 30
What about fish cooked at low temperature?
The time obviously differs depending on whether you are cooking a whole fish or fillets. In the oven, place your fish in a large dish, season, add a drizzle of olive oil and bake at 80 °C for approximately 45 minutes. A cod fillet or fillet will require 15 to 20 minutes at 80°C. For sous-vide cooking in water, allow between 10 and 20 minutes at a temperature of around 60°C.
Cooking at low temperature in a cast iron casserole dish
Beef bourguignon, veal with carrots, rabbit with mustard, these simmered dishes are perfect cooked at low temperature in the oven, in a casserole dish. Nothing like the good old cast iron casserole dish ! Put your casserole dish in the oven at 90 °C and let it cook slowly. You can perfectly forget it in the oven for several hours without any risk of overcooking. You will obtain juicy, fragrant and delicious meat!