Have you ever heard of the slow cooking? If you have never heard or understood what it means, in this article we are going to tell you in detail what it is. A culinary technique full of benefits and that will not leave you indifferent.
A return to the kitchen of our grandmothers
The new lifestyle habits present today have led little by little to consume a more processed foods, simple recipes and junk food. That's because we have less and less time for cooking or for simple comfort. Even so, each time we can see how the slow cooking. What does that mean? Well, very simple simmer. What our mothers and grandmothers made with local, seasonal ingredients.
Appliances, such as microwaves or pressure cookers, are relatively new, they didn't exist before. For what the food was made over low heat in the casseroles of a lifetime. This formula resulted in dishes full of flavor, which are enjoyed to the last bite. And there was time to dip bread until the plate is clean. That is basically what the technique we are talking about wants to recover: go back to what it was before.
How is slow cooking made?
Although it may seem that through slow cooking you are going to waste a lot of time in the kitchen, it is not entirely like that. It is true that, depending on the recipe, it will take longer than cooking in an express pot or calling any food chain, but you do not have to be aware of the fire all the time. If you don't have time, you can always cook it anytime and store it in the fridge or freezer.
To prepare these recipes you only have to put the ingredients in the pot and let them cook. You will only have to stir it from time to time, with a wooden ladle, and add what is necessary. You will know that the dish is ready when you check that the food has a optimal texture and flavor. Nowadays there are calls on the market slow cooker, some pots connected to the light that maintain the temperature for a long time.
The benefits of this technique
As we have already said, the slow cooking It is a technique that brings us multiple benefits. Not only to our time and pocket, also to our health. Cooking produce over low heat is infinitely better than eating ultra-processed foods or junk food. When preparing these dishes in a traditional way, we control the type of ingredients we use, since we usually cook top quality material.
We can also control the amount of salt and fat we use, something that our health will thank. In turn, the flavor and texture of the food will be enhanced, since cooking over low heat causes the products to expel their own juices, not altering the nutrients essentials of them. In this way it is possible to take advantage of the vitamins, proteins and essential amino acids of all the ingredients.
Slow cooking vs. sous vide
As we have seen, the slow cooking It is the essential technique to create traditional dishes of ten. Even so, there is another formula that is making its way and that has become its main competitor. Its about under vacuum. This French-inspired technique is another modality that offers us some exquisite and natural dishes, made in a way that mixes tradition and modernity.
Under vacuum is a vacuum cooking technique widely used in the best restaurants in order to achieve some perfect recipes, in which the client enjoys dishes full of variety and flavor. Foods cooked with this formula are vacuum packed and submerged in water to be cooked at low temperature. Thanks to this, its flavor is better preserved and products with a uniform texture and structure are achieved.
It is said that the French technique is better than the slow cooking, but there is no reason to confront them, they are complementary. Both put the quality product ahead, resulting in plates full of traditional flavor and aroma, something that we like more and more and that, luckily, returns to our days. Is there anything better than eating something that reminds us of our grandmothers?
