Slow cooking preserves nutrients by not hitting a high enough heat threshold which would otherwise break them down
If I must.
If I have a cut of meat that is best cooked together rather than cut apart, I'll slow cook it.
Slow cooking preserves nutrients by not hitting a high enough heat threshold which would otherwise break them down
>If I must.
If I have a cut of meat that is best cooked together rather than cut apart, I'll slow cook it.
I understood your meaning, it was the wording I questioned. No meat should be overcooked.
I understood your meaning, it was the wording I questioned. No meat should be overcooked.
overcooked
Normal cooking to anything above rare, as I stated in my OP is overcooking. Losing the red necessarily means you've destroyed the proteins and various nutrients. This will still however 'ovrercook' the outside edge of the meat, in for example; a rare burger.
When you throw a piece of meat down on a 280 degree pan, what the fuck do you think happens?
>overcooked
Normal cooking to anything above rare, as I stated in my OP is overcooking.
Losing the red necessarily means you've destroyed the proteins and various nutrients.
This will still however 'ovrercook' the outside edge of the meat, in for example; a rare burger.
When you throw a piece of meat down on a 280 degree pan, what the fuck do you think happens?
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