How does slow-cooking work?
We all know the melt-in-your-mouth taste of slow-cooked food. Slow-cooking is particularly effective when cooking meat. At 160°F/ 70°C, collagen begins to melt. This however is a very lengthy process and requires cooking at low temperatures for long periods of time to liquify the collagen, and even though the fibers are still stiff and dry, the meat seems more tender because of the connective tissue collagen has dissolved to gelatin.
Benefits of slow-cooked food
A slow cooker can produce healthier meals packed with nutritious food. Unlike other cooking methods, you can simply prep, load and leave it to cook! It’s a great option for busy people and particularly during those colder months when you are looking for a warming dinner option.
Prep your the meat the night before, leave in the fridge overnight, and spend only 10 minutes putting everything into the slow cooker for a melt-in-in-your-mouth roast lunch or dinner that’s sure to become a family favourite.
Love this recipe? Try out our slow cooker recipe collection.