What makes a meat cut desirable for low&slow cooking?
- Thread starter Eduardo
- Start date
Bob Sample
TVWBB Diamond Member
Traditionally meat used for low and slow usually has a higher fat content such as the shoulder meat of most animals. It is also the cuts that are tougher than say a tenderloin or prime rib.
That being said you can low and slow any cut you want. Roasts will come out more evenly cooked throughout if cooked low and slow and taken off at the desired doneness.
That being said you can low and slow any cut you want. Roasts will come out more evenly cooked throughout if cooked low and slow and taken off at the desired doneness.
Wolgast
TVWBB Olympian
Another what B0B said!
If you have a lean peice of meat it can and i prefer to cook it low´n´slow to get an even intirior. But when cooking lean cuts pulling temp/time is crusial. Cook it to the temp you want + the resting rise in temp...Let it rest untill you se the temp drop. Then sear it over HH untill you get the char that makes you happy.(Aka Reverse sear)
If you have a lean peice of meat it can and i prefer to cook it low´n´slow to get an even intirior. But when cooking lean cuts pulling temp/time is crusial. Cook it to the temp you want + the resting rise in temp...Let it rest untill you se the temp drop. Then sear it over HH untill you get the char that makes you happy.(Aka Reverse sear)
Dave from Denver
TVWBB Wizard
LTLT long time low temp cooking is useful for any cut of meat.
For large tender cuts like loin, turkey breast etc, LTLT gives you temperature control as the posters above say.
It's not worth it though for tender, small pieces of meat - a thin steak or pork chop for example won't benefit from LTLT.
Usually the muscles used the most in any animal - legs for poultry, brisket, shoulder, and rump for mammals, will be tough from use and have more connective tissue. These all benefit from being cooked LTLT in order to transform collagen into gelatin between the muscles.
Bones add some gelatin to the equation and are especially important for braised LTLT dishes.
For large tender cuts like loin, turkey breast etc, LTLT gives you temperature control as the posters above say.
It's not worth it though for tender, small pieces of meat - a thin steak or pork chop for example won't benefit from LTLT.
Usually the muscles used the most in any animal - legs for poultry, brisket, shoulder, and rump for mammals, will be tough from use and have more connective tissue. These all benefit from being cooked LTLT in order to transform collagen into gelatin between the muscles.
Bones add some gelatin to the equation and are especially important for braised LTLT dishes.