"Frying, stir-frying, cooking and deep-frying" are traditional techniques in Chinese cooking. Recently, however, a new cooking method -- low-temperature slow cooking -- has completely upended people's perception. Compared to traditional high-temperature cooking, low-temperature slow-cooking allows food to cook at a temperature of between 50 and 80 degrees Celsius. Some netizens claim that this cooking method can maximize the nutrition and taste of food.

So, is low temperature slow cooking a culinary revolution or a marketing gimmick? Is all food suitable for low-temperature slow-cooking? Do I need to buy special equipment to achieve low temperature cooking?

Choose cooking method should vary with the food

Low temperature slow cooking from France, is to put the food in a heat-resistant plastic bag, with a vacuum machine to extract air seal, and then the plastic bag sealed into the water slowly stew.

"The key to this cooking method is to keep the water at a constant temperature, to ensure that the food is evenly heated, and to maximize the retention of the taste and nutrients of the food." Wang Hao, a professor at the School of Food Science and Engineering at Tianjin University of Science and Technology.

Data show that low temperature slow cooking has been around since the 18th century, but it was not widely used in some high-end restaurants in France until the 1970s.

With the advancement of technology and the improvement of people's requirements for food quality, low temperature slow cooking has gradually moved from commercial kitchens to ordinary families and become a part of modern cooking.

Wang Hao said, for example, the reason why low temperature slow cooking is accepted by many people in foreign countries is mainly because the traditional high temperature cooking method may produce harmful substances such as acrylamide and polycyclic aromatic hydrocarbons, and the cooking temperature of low temperature slow cooking is lower than the temperature threshold of most harmful substances, which can significantly reduce the generation of carcinogens.

In addition, high temperature cooking may also cause the loss of water-soluble nutrients such as vitamins and minerals in food. For example, fat in meat food will be oxidized and decomposed by excessive heating. High temperature will also degrade and lose A large amount of vitamin A and vitamin D.

"Low temperature and slow cooking is especially suitable for those ingredients that require high time and temperature, such as meat and seafood." According to Wang, by slow cooking at low temperature, the food is heated more evenly and the water loss is only between 5 and 8 percent, which makes the meat more tender.

However, Wang stressed that not all foods are suitable for slow cooking at low temperatures. "Some fungi and legumes contain harmful substances that are difficult to destroy at low temperatures. Some legumes contain phytoerythrocyte lectins or saponins, which can irritate the stomach mucosa. To eat them safely, they need to be heated at 100 degrees Celsius for a few minutes or even more than half an hour. In addition, for foods that require high temperatures to bring out the best flavour, such as lamb, slow cooking at a lower temperature may not be the best option." "He said.

Household kitchenware can replace special equipment

If you want to take the low temperature cooking method, do you need to buy a low temperature slow cooking machine? It depends on individual cooking needs and budget, says Wang.

Low temperature slow cooking greatly simplifies the cooking process. Once the food is vacuumed and the cooking temperature and time are set, there is no need to worry about heat control, greatly reducing the risk of overcooking due to negligence. However, this method of cooking may not be suitable for people with fast lifestyles, and dishes that can be cooked in ten minutes by traditional cooking methods may take more than two hours at a low temperature.

"In fact, we can simulate the low-temperature slow cooking process using existing kitchen utensils at home. Although the results may not match those of professional equipment, it is a lower cost option." Wang suggested using slow cookers, rice cookers, ovens and incubators as alternatives to low-temperature slow cooks. For example, you can put food in heat-resistant bags or directly into a slow cooker, add some water or broth, and then set the temperature to cook for several hours. If using a rice cooker, select the "Keep warm" function to keep the cooking temperature low. You can also place a hot water bottle in an incubator to keep it at a constant temperature, seal the food in a vacuum bag, and slow cook it in the bottle.

Wang stressed that when using the above alternative methods, the cooking temperature should be closely monitored to ensure that it is within a certain range. In addition, due to the lack of precise temperature control, cooks may need to accumulate more practical experience to judge the doneness of food.

"No matter what method we use, we should pay attention to food safety and ensure that food is thoroughly cooked to avoid food poisoning." "Wang Hao warned.

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