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VicentaLakin
What's cold and slow? Low temperature and slow cooking is the time required to impregnate in warm water when food is placed in plastic bags that are resistant to high temperatures, when the air is in a vacuum and when the temperature is calculated. What's the good of cold and slow cooking? Vacuum-low-temperature cooking, with water loss only between 5 and 8 per cent, is particularly rare. At the same time, the production process was largely free of any additives and allowed to maintain the original taste of food. The cold, slow-cooked steaks are so bad that they can taste the quality and taste of beef, and healthy, slow-cooking can preserve food in its original form to the greatest extent, without the need for extra sauce, with the nutrients of the food, with the separation of the raw food juice and water, more than steam, with vitamins, without oil or with very little oil, ensuring that the results of each cooking are the same. So, "low-temperature" cooking is perfect for human absorption
