Science of Slow Cooking

How does slow cooking turn tough cuts into tender, flavourful meat? According to science, the melting of collagen — a substance that makes up most of the connective tissue holding meat together — into gelatin makes beef fall-of-the-bone tender. Collagen melts at 60°C and needs to bask in that temperature for an extended period of time for it to turn into gelatin, but ironically, doing this also dries out the meat. However, the gelatin makes up for this by making the meat feel juicier. Read full article here


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