Backward braising involves the meat being heated to the desired core temperature in an oven set to 80 degrees. The meat is flash-fried once this temperature has been reached, enabling a crust to form. This means that the meat is hotter when it is served than it is with the traditional slow-cooking technique.
Can you slow cook at 80 degrees?
What’s the lowest temperature you can cook meat at?
The USDA recommends a minimum cooking temperature of 325 degrees Fahrenheit for beef, although traditional recipes may allow for lower temperatures.
Can you cook meat at 90 degrees?
Low-temperature cooking is a cooking technique using temperatures in the range of about 60 to 90 °C (140 to 194 °F) for a prolonged time to cook food.
Can you cook meat at too low temperature?
Some people worry that cooking foods at a low temperature for a long time in a slow cooker or in a slow oven is unhealthful. But it’s OK. Cooking meat for four hours at 250 degrees does not present a health risk and will not “incubate” bacteria.
