Why cook stewing meat low and slow?
I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for steak cuts that lack that collagen.
But why the low temp part? If the goal is to melt collagen, couldn't that be done just as easily at a higher temp?
Also: if there's something special about cooking the meat at a higher temp, regardless of the internal temp it ends up at, does that mean that you have to be careful when searing the meat before braising?
I had always thought that the toughness of a piece of meat depended on its internal temp, but it seems like a 200F braised chuck would taste different from a 200F skilled-fried overcooked chuck steak.
Best Answer
If the goal is to melt collagen, couldn't that be done just as easily at a higher temp?
No, it won't be.
The reaction which has to happen to the collagen doesn't go quicker when the temperature is higher. You have to get it to 68 Celsius and wait for it to happen. If it is at more than 68 Celsius, it won't happen quicker, or better, or anything. You have no advantages.
At the same time, if you have a higher temperature, you have more trouble. First, you are wasting a lot of energy to keep the stew hotter over many hours. Second, its liquid can boil off, getting the wrong consistency. Third, if the bottom of the pot becomes too hot, it will burn on. Fourth, anything non-meat in there can suffer from the heat - vegetables can overcook, starch can burn onto the bottom, anything planty (vegetables, herbs, spices) can get its taste destroyed).
All in all, if you can cook something on a high or a low temperature, choose the low one, it is generally better for everything. Only choose high for foods which have a narrow temperature range which is high.
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Quick Answer about "Why cook stewing meat low and slow?"
Because the nature of cooking on a low heat for an extended period of time in fluid encourages the breakdown of the connective tissues, including the protein collagen. Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel.Does cooking beef low and slow make it tender?
Cooking meat slowly at low temperatures causes the fat and connective tissue in the meat to melt and become tender -- perfect for stews, soups and pulled pork. If you're accustomed to cooking beef to anything less than well-done, the temperatures achieved with this method may surprise you.Why is cooking low and slow better?
LOW AND SLOW GRILLING HELPS RETAIN THE NATURAL OILS AND MOISTURE OF THE FOOD. If cooked at a low temperature, the oil and moisture from the food is not destroyed, which in turn, helps retain the natural flavor and aroma of the food.Does stew meat get more tender the longer you cook it?
Cooking meat does not make it tough, it gets more tender. Meat does get dry at higher temperatures, time does not matter that much. The higher the temperature the more moisture is squeezed out of the meat making it more dry, I guess that it what you describe as tough.What does cooking low and slow do to meat?
The low temperature and slow cooking time won't dry out the meat, which means it'll retain its juiciness. It'll also have more flavor, particularly if you use an amazing sauce or dry rub, due to the smokiness your equipment provides.Huge Mistakes Everyone Makes When Cooking Beef Stew
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