slowbaking
Slowbaking is a culinary technique that involves cooking meat at a very low temperature for an extended period, typically ranging from 12 to 72 hours. The method originated from the practice of traditional pit roasting, where meat was cooked slowly over an open fire or in an earthen oven. Modern slowbaking often utilizes specialized equipment like electric roasting ovens, sous vide machines, or even slow cookers to achieve consistent, low-temperature cooking.
The primary goal of slowbaking is to tenderize tough cuts of meat by breaking down collagen and
Temperature control is critical in slowbaking, as it ensures even cooking and prevents the meat from drying
Slowbaking can be combined with other techniques, such as brining or marinating, to enhance flavor and tenderness