Low Temperature Cooked Top Sirloin
Experienced cooks have already acknowledged the advantages of low temperature cooking. Although not necessarily every dish can be prepared this way, there are still several reasons to consider low temperature cooking if it is possible for the sort of food that you wish to prepare. Today we will discuss three of these reasons.
Three Advantages of Low Temperature Cooking:
- Reason One: Uniformity. Because of the stability of low temperature cooking, it becomes much simpler to ensure an even level of doneness throughout the entire dish. Instead of having meat that is seared in some places and undercooked in others, slow cooking can ensure that the entire cut is cooked to the same level of juicy perfection.
- Reason Two: Health. Research exists to show that cooking at high temperatures can actually remove nutrients from food, create toxicity, and increase the consumer’s risk of developing cancer. With low temperature cooking, however, food can be better prepared in a way that better benefits health. Slow cooking allows nutrients to remain in food and does not allow for conditions that create toxicity.
- Reason Three: Efficiency. According to energy experts, it’s possible to cook most foods at lower temperatures and thereby be more responsible and efficient about energy consumption. Even decreasing the heat by twenty-five degrees can make a big difference. Slow cooking, therefore, allows our kitchens to make better use of the energy at our disposal.
As you can see, there are some distinct advantages to low temperature cooking. Thermodyne’s fluid-shelf technology is capable of slow cooking food to perfection in a healthy and energy-efficient way and provide flexible holding options. For more information on how you can take advantage of our patented kitchen system, please feel free to contact us.
We look forward to helping your kitchen achieve it’s optimum level of skill and efficiency.
