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Cooking meat - low temp and longer time vs high temp and shorter time?

post #1 of 5
Thread Starter 

What would you recommend or what do you prefer to use and why?

 

Would the former destroy the meats nutritional properties more and also make it tougher in the end or not? Or are they about the same when it comes to that?

 

Id prefer to use the former in order to not burn the pan/fat, but I am slightly worried whether it will make the meat tougher in the end and less tender?

post #2 of 5

Depends on the cut. What are you trying to make?

post #3 of 5

It definitely depends on the cut. Some cuts of meat can have high direct heat and shorter cooking times while tougher cuts benefit by being cooked low and slow. If you have a tough piece of meat you can sear it in a hot pan to caramelize it, add a cooking liquid and any other seasoning/aromatics, then pop it in the oven at about 200 degrees until it is very tender. 

post #4 of 5


What kind of meat  Beef, Veal, Lamb, Pork  Then what cut and what do you want to make.????

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

As others have said, it all depends on what kind of meat and what cut it is.  Almost every kind of cut can withstand a slow long cook, but there are many cuts of meat that would be inedible if cooked for a shorter time on high heat.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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