Slow Cooking Secrets!

It’s definitely getting a lot colder now – the suns out during the day but at night, the socks are definitely on! With the coldness comes the want and need for more hearty and fulfilling meals and that means..

SLOW COOKING is BACK!

So, let’s break it down gently.. how does slow cooking actually work?

Cuts of meat that are ideal for slow cooking contain a lot more collagen fibres than other cuts which basically require long cooking times to break this collagen down into a silky rich gelatin. Breaking down this collagen begins at approximately 71degrees celcius and requires lengthy cooking times!

There is a small catch though; the longer the meat is cooked, the more it turns to rich gelatin, but there is a higher risk the meat will come out dry. To avoid this, you need to make sure there is enough moisture in the dish to help the meat stay juicy. 

Here are a few of our tips on how to nail the slow roast..

1. Sear the outside of the meat in a dry pan with some oil BEFORE you slow cook it. This will help to keep moisture in.
2. Place the meat cut with the fat side UP; this is to allow that fat to baste the meat underneath when it melts.
3. Tenderise your cuts where you can; buying aged meat or marinating the cut with acids will help tenderise them.
4. Rest your meat cut for 10-15mins before cutting into it to allow the juices to return to the centre of the cut.
5. Slice your meat AGAINST the grain (that’s another blog coming soon!)

There are quite a few options to choose from when it comes to slow cooking a beautiful cut but our favourites are Osso Bucco and a stunning Porchetta Roast

We would love to see your slow-cooked dishes – please share them with us on socials or email through your pictures!