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Low temperature cooking    Play Audio
Module 4, Unit 2, Level: Advanced


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Low temperature cooking: dry cooking and steaming
Low temperature cooking: liquid cooking and sous vide
Keywords

Low temperature cooking, roner, sous vide, vacuum cooking, meat, fish, vegetables, eggs

Level

Advanced

Low temperature cooking
Description
Low-temperature cooking is a culinary technique that is very fashionable and widely used by today's top chefs. It involves cooking food at temperatures between 50 and 100°.
Labels
Dificulty/time required   Cheap / affordable / expensive     
Benefits
The main advantage of low temperature cooking is that it is a very healthy technique, especially if we apply it dry, steaming or vacuum cooking, as the food is cooked evenly on all sides and to its perfect doneness. Being cooked in its own juices, the food retains all its nutrients and is so soft that it melts. In this way, the textures and flavours of the food are enhanced, so we can enjoy delicious, soft and very juicy dishes.
Representative Products
Meat, fish, vegetables, eggs.
Risks
N/A
Further references
http://www.rocook.com/en/low-temp/
https://www.youtube.com/watch?v=yGg26H3ocmw
https://www.finedininglovers.com/article/science-low-temperature-cooking
https://www.welovecycling.com/wide/2017/10/18/use-low-temperature-cooking-improve-health/
https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12540
https://www.youtube.com/watch?v=GKVvkC-yAyI
https://www.youtube.com/watch?v=TjxrgMDC59s
https://www.youtube.com/watch?v=n9iWKNCTswY

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