{"id":6186,"date":"2023-03-20T08:54:44","date_gmt":"2023-03-20T08:54:44","guid":{"rendered":"http:\/\/vinals1906.com\/veal-meat-cooked-at-low-temperature\/"},"modified":"2023-03-21T16:38:15","modified_gmt":"2023-03-21T16:38:15","slug":"veal-meat-cooked-at-low-temperature","status":"publish","type":"post","link":"https:\/\/store.vinals1906.com\/en\/veal-meat-cooked-at-low-temperature\/","title":{"rendered":"Veal meat, cooked at low temperature"},"content":{"rendered":"\n

Many books, gastronomic studies, television programs and influencers have highlighted the importance of healthy cooking. Therefore, little by little, some cooking techniques, more respectful with food and above all with our body, are claiming their presence in the kitchen. One of the most fashionable lately is to cook products at low temperature<\/strong>.<\/p>\n\n

Low-intensity heat sources for long periods of time<\/strong><\/p>\n\n

Low-temperature cooking consists of using low-intensity heat sources with the objective of cooking food for extended periods of time. Despite the sometimes lengthy processing time, the low-temperature results are exquisite. With this culinary technique, veal meat<\/strong> acquires more contrasted flavors and softer textures, compared to other traditional cooking methods, which subject products to higher temperatures for less time.<\/p>\n\n

<\/strong>Many of the foods<\/strong> cooked at low temperatures are often subjected to environments below 70\u00baC. Consequently, the cooking time must be extended, sometimes up to 10 or 12 hours. However, cooking at low temperatures must be very careful. Sometimes, foods cooked below 70\u00baC can generate certain health risks for diners, since most of the bacteria present in the products die only if they are exposed to temperatures of 70\u00baC or higher for at least 10 minutes.<\/p>\n\n

\"Meat-Low-Temperature-A\"<\/figure>\n\n

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To reduce risks, it is advisable to buy first<\/strong> quality food, duly treated and processed, and it is also suggested to preheat the product, so that it reaches 90\u00baC for at least 10 minutes, and is perfectly ready to be cooked at low temperature.<\/p>\n\n

<\/strong>Tenderer, tastier and juicier veal<\/strong><\/p>\n\n

Preparing a cut of veal at the right point is essential to enjoy a good dish. Whether it is sirloin<\/strong>, rib or entrecote, the piece must find the exact point so that it can reach the best flavor and texture. In the case of veal, low temperatures tend to soften its fibers and offer much softer textures <\/strong>. The result is usually a more tender cut of meat and, as it tends to retain its own juices, tastier and juicier.<\/p>\n\n

These are the approximate temperatures and cooking times<\/strong> for low temperature processing of different cuts of veal:<\/p>\n\n