Specifications

4
LOW
TEMPERATURE
COOKING
PROTEINS AND NUTRITION
Protein plays a significant role in the diet, therefore, one of the
primary goals in food preparation is proper cooking methods.
Beef and other red meats are one of the best sources of protein;
is a rich source of B vitamins such as thiamine, riboflavin, and
niacin; and includes fats, carbohydrates, minerals, pigments,
enzymes and water.
All of these elements are affected by cooking, but many of them
are destroyed by over-cooking. Low temperature cooking helps
preserve unstable, heat-sensitive vitamins and nutrients.
Fat also contributes greatly to the flavor of meat. With low
temperature cooking, there is less chemical change to the fats
and less fat melt resulting in a more flavorful finished product.
The enzymes found in proteins break down the tissues and act
as natural tenderizing agents. Low temperature cooking does not
destroy enzymes, and particularly in the hold cycle, creates a
natural chemical action to tenderize or age the meat right in the
oven. For this reason, it is important to use fresh beef and it is
essential to allow the product to remain in the hold cycle for at
least the minimum amount of time suggested in the individual
procedures.
Key Benefit: The longer meat is left in the hold cycle the more
tender it becomes, making the purchase of more expensive,
aged meat unnecessary to serve at large functions.
Meat is seventy-five percent water. Exposure to high
temperatures cause this water to evaporate during cooking.
Cooking at low temperatures in a Cres Cor Cook-N-Hold Oven
retains the maximum amount of water content resulting in a
juicier finished product and a higher meat yield.