The method for roasting lean tender cuts of meat, fish and poultry at very low temperatures has long been used in professional kitchens with spectacular results, especially with meats such as Prime Rib. Cooking meat in this manner ensures even cooking, inhibits moisture loss and renders meat meltingly tender. Meats can be seared prior to slow roasting or finished with a flash of high heat prior to serving.
Beef and lamb cooked in this manner remain evenly pink all the way through and pork may have a slight rosy tinge. The temperature range for this method of cooking is 150 - 200 F and the timing will depend on the weight of the food and the temperature you choose. For accurate cooking results using the oven’s core temperature probe is crucial.
Low temperature roasting should not be confused with the slow cooking or braising of tougher cuts of meat such as brisket, pot roast, beef or lamb shanks, ribs or pork shoulder.
For accurate results follow these simple tips:
- Bring meat to room temperature prior to cooking.
- Program the internal temperature at least 5 degrees lower than the target temperature. The meat will achieve the target temperature during the final quick stage of high heat cooking.
- Because the cooking temperature is so low, meats can be placed directly on the rimmed oven tray with no moisture loss.
- Thicker cuts of fish and thinner chops are best seared prior to cooking at a low temperature and will only require approximately 15-20 minutes to finish cooking at 200 F.
- When programming the core temperature probe, be sure to touch the probe symbol after selecting the desired internal temperature. This will activate the probe function.
