What does cooking low and slow mean? It is the process of cooking a highly used muscle or cut meat at a low temperature over a longer timeframe to create a perfectly soft, rich flavoured result. The French and Italians invented this process to tenderise tougher cuts of meat, like beef cheeks, pork belly, veal shins or Osso Bucco. Now it is a common way of cooking, producing a really pleasing eating experience and flavour.

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