Slow cooking has become increasingly popular over the last few years and it’s easy to see why. Not only is the meat more tender and flavorful, but it’s also a relatively simple cooking method that requires little labor.
But what is the slow-and-low method and how does it make the food taste so good? Below we take a look at all there is to know about this easy and effective BBQ cooking style that will have your guests begging for more!
Why Does Slow Cooking Taste Better?
What Does Cooking ‘Slow-and-Low’ Mean?
Cooking slow-and-low simply means the method of cooking food at a low temperature for a long period of time. This method is often used when barbecuing and smoking meat.
While this isn’t the fastest cooking style, the wait is always worth it. The flavor and tenderness of the meat are unbeatable!
Plus, because the meat cooks at a very low temperature over a longer period of time, you are free to get on with your day without having to constantly monitor your food.
The Benefits of Cooking ‘Slow-and-Low’
There are so many benefits to this cooking method. Not only does it make the meat far juicier and more tender but it also works with all kinds of meats.
No matter your preference, this cooking method works well with whole cuts of pork, beef, lamb, and even veal. So, the slow-and-low method is bound to produce amazing results for your favorite cut and type of meat.
Your meat will be juicier and more tender
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn’t dry out because the temperature is low.
As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.
Moreover, the slow-and-low method ensures you get that fall-off-the-bone tender meat. The same results just aren’t achieved when cooking meat on high heat for a shorter period of time.
You’ll have more time to enjoy
While the process itself takes a while, you don’t have to be there to monitor it the whole time like you would with a regular BBQ. So, this gives you more time to enjoy your day and time with family and friends.
All you need to do is replenish the smoker supplies now and then and check on the fire every hour or so.
This means you get to actually socialize and enjoy entertaining and not just stand behind the barbecue.
The Slow-Cooking Method: What Happens To The Food
The most important part of the slow cooking method is to get the collagen in the meat to melt. When this happens (usually at around 160°F), the collagen turns into gelatin which gives the meat more flavor.
The science behind melting the collagen and how it cooks in the meat is exactly what makes slow-cooking unbeatable.
First, at around 105°F and 122°F, cathepsins and calpains start deactivating. These are the enzymes in the meat. When this step occurs, we say the meat is aging.
At 120°F, the meat will start to turn pinkish. This is due to the coagulated clumps in the meat and is what ultimately makes the meat so tender.
At around 140°F to 160°F, the meat is not in its best state. It’s chewy as most of its juices have drained and the collagen has started to shrink. But, the slow-and-low method is what helps to get the meat over this stage and to the perfect texture.
So, the best stage of the process occurs at 160°F. That’s the point where the collagen starts to melt and turns into gelatin. This makes the meat tender and juicy. Even though the meat is a little drier, one doesn’t notice it because it’s so tender.
Enjoy Juicier, More Flavorful Meat
If you’re thinking of hosting a barbecue with friends and family, consider the slow-and-low method. Not only will you be able to enjoy the day and socialize with everyone, but you will have them begging for the recipe! Plus, this unbeatable method is perfect for any type and cut of meat.
For juicier, more flavorful meat the slow-cooking method will always come out on top!
FAQs
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.
Why is slow cook better? ›
The low heat used in slow cooking destroys fewer nutrients than high-heat cooking. Meat and other ingredients are also cooked more safely since any remaining bacteria are killed off by the steam and tightly sealed pot. Slow cooking is also an excellent way to cook legumes, which are a staple in many healthy diets!
Why does everything taste the same in a slow cooker? ›
Use More Spices and Aromatics
The flavors in a slow-cooker dish can become muted over the long cooking time. So we up the amounts of aromatics and spices in the recipes beyond what is normally used. But it's not just increasing spices that does that trick; you'll also want to increase their potency.
Why does cooking food longer make it taste better? ›
There are a few reasons some foods taste better left over, he said. Time gives the flavors in dishes a chance to meld, and refrigeration slows some of the chemical reactions that occur in foods, which could enhance flavor rather than degrade it too quickly.
What is the science behind slow cooking? ›
The relatively low heat of a slow cooker, 200-300°F (93-149°C), allows enzymes in meat to remain active for a long time, tenderizing the meat. Combined with time and moisture, the enzymes help turn collagen (tough connective tissue) into soft, rich-tasting gelatin.
Does slow cooking improve flavour? ›
By virtue of being in sealed unit, whether using an electric slow cooker or in a casserole dish in your oven, any of the nutrients usually lost in the liquid from heat are simply reabsorbed into the meal. Cooking over a longer period of time also increased flavour and reduces the need for added seasoning or sauces.
What are the disadvantages of slow cooking? ›
What are the disadvantages of a slow cooker? Slow cookers only apply heat to the bottom of the crock, which cuts down on their ability to reduce liquids and brown foods, and develop flavor the same way a Dutch oven or pressure cooker can.
Why fry onions before slow cooking? ›
Onion - the One Ingredient You Must Pre-Cook Before Adding to Your Slow Cooker! Never add onions to a slow cooker dish that you haven't sautéed first – I find you get that slight raw onion flavour throughout and it just ruins the dish for me. I really think it's worth the extra effort.
Can you put raw onions in a slow cooker? ›
It can be nice to cook the onions beforehand, as the flavour is different to when you put them in raw, but experiment both ways as you may find you prefer one. It can also be good to brown meat to give it some colour, but again, this is not essential.
Why is my slow cooker food tasteless? ›
Why is slow cooker food bland and watery? There is no evaporation to concentrate sauces and no caramelisation to deepen and enrich flavours so finished dishes lack depth, umami and can be colourless and watery.
Your meat will be juicier and more tender
It also makes the meat far more flavorful. Moreover, the slow-and-low method ensures you get that fall-off-the-bone tender meat. The same results just aren't achieved when cooking meat on high heat for a shorter period of time.
Why does Italian food taste better the next day? ›
A report from BBC Science Focus says that when your bolognese, stew or curry is sitting on the shelf in your fridge, it's getting more flavoursome by the minute even though it's no longer on the stove, because the ingredients are still marinating and breaking down like they would in a super slow cook.
Why is leftover spaghetti better? ›
By the next day, some of the natural starches in the food will have transformed into healthier versions, called resistant starches, which have been linked to a range of health benefits including lower blood sugar, better gut health and a reduced risk of certain types of cancer.
Is it better to slow cook on high or low? ›
Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting. It's safe to cook foods on low the entire time -- if you're leaving for work, for example, and preparation time is limited.
Does meat get more tender the longer it cooks in a slow cooker? ›
Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won't dry out while adding extra flavour.
Why does meat get tough in a slow cooker? ›
“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.
Is it better to cook fast or slow? ›
The Benefits of Cooking 'Slow-and-Low'
There are so many benefits to this cooking method. Not only does it make the meat far juicier and more tender but it also works with all kinds of meats. No matter your preference, this cooking method works well with whole cuts of pork, beef, lamb, and even veal.
What are the benefits of using a slow cooker? ›
Slow cooker benefits.
They usually allow for one-step preparation; putting all the ingredients in the slow cooker saves time and reduces cleanup. A variety of foods can be cooked in a slow cooker, including soups, stews, side dishes, main dishes, meats, poultry, and desserts.
Is it healthy to slow cook? ›
A slow cooker can help with eating healthily, as this way of cooking doesn't need much (if any) fat, which can help to lower the calorie content. It also intensifies flavours – which is helpful when cutting down on salt.
Is it better to slow cook or pressure cook? ›
Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.
