"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-28-2011, 10:46 AM   #1
Senior Cook
 
pengyou's Avatar
 
Join Date: Feb 2011
Posts: 326
What does "cook for 4 hours at a low temperature" mean?

I often see this kind of phrase when people are talking about meats...slow roasting...barbque in the oven...what exactly does "low temperature" mean? OK, OK, I have been posting on this forum long enough to know that at least one of you is going to say "low temperature means not a high temperature" :) Can someone care to quantify? 200 degrees Fahrenheit? Does it depend on the meat being used - i.e. chicken, pork, beef, etc? Does it depend on the thickness of the cut? how many pounds? or do these variables just affect the amount of time needed?

__________________

__________________
pengyou is offline   Reply With Quote
Old 05-28-2011, 11:28 AM   #2
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by pengyou View Post
I often see this kind of phrase when people are talking about meats...slow roasting...barbque in the oven...what exactly does "low temperature" mean? OK, OK, I have been posting on this forum long enough to know that at least one of you is going to say "low temperature means not a high temperature" :) Can someone care to quantify? 200 degrees Fahrenheit? Does it depend on the meat being used - i.e. chicken, pork, beef, etc? Does it depend on the thickness of the cut? how many pounds? or do these variables just affect the amount of time needed?
To me, slow roasting means using a temperature lower than the boiling point of water or just right above it. It ranges from 170F (as low as my oven can go) to 250F. Smoke-bbq is usually done at 220. When I braise meat I use 250 because the braising liquid usually reaches and maintains a nice "simmer" at this point (note that each oven is different and the temperature is usually inaccurate so you have to experiment with your oven). Roasting beef can be done at 170 which is high enough temperature to break down collagen and still keeps the center from becoming well-done. BBQ chicken should be done at 220 because you'll need to keep it from spoiling while in the oven (chicken has a lot of bacteria in them)
__________________

__________________
Hyperion is offline   Reply With Quote
Old 05-28-2011, 01:48 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
For slow roasting BBQ, I'd go with 225 F-250 F.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-28-2011, 01:57 PM   #4
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,643
also referred to as "low and slow"...
__________________
roadfix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.