The latest craze for low-temperature cooking, which uses slow-cooking sticks (which contain temperature sensors) to cook food at low temperatures, has made its way from Western restaurants to home kitchens. But if you're new to slow cooking sticks, you might have a question: How is food cooked when it's cooked at a low temperature?
            Low temperature slow cooking is to find out the temperature range of the protein cells of each food material under heat explosion, so as to calculate how long the best time to cook the food within the explosion temperature.
              The best way to cook it is to put it into a plastic bag that can resist high temperature. After pumping out the air and forming a vacuum state, put it into the calculated temperature of constant temperature hot water for a specified time, let the food slowly soak in the hot water, the food can release the most sodium glutamate in the most suitable temperature, which is the most original flavor, texture and nutrition are also the best state.
             We simply understand: protein denaturation. When we cook, due to external heat, the heat causes the proteins in the ingredients to unfold, fold and change their structure. This process of change is called protein denaturation, which you can also understand as "ripening."
            This process does not require a large amount of heat transfer, just a sufficiently high and average heat energy; In the case of fish and meat, the temperature required for protein denaturation is only 50°C to 68°C, which means that the temperature is enough to cook the food.
              Usually, low-temperature slow-cooking sticks are used to make food, so that food can be cooked continuously in a vacuum environment at a certain temperature. The low-temperature slow-cooking can be realized through temperature-controlled instruments and equipment, such as the slow-cooking stick temperature sensor. Basically, the oven can achieve low-temperature full cooking.
So, does low-temperature cooking kill bacteria?
             Before we discuss this, we need to understand that there are many external factors affecting the growth of microorganisms, such as: water (penetration), PH, temperature, oxygen, pressure, etc. Let's start with oxygen. Most bad food bacteria are aerobic. But don't forget that the first step in low-temperature cooking is to vacuum the food. In a vacuum environment without oxygen, most microbial growth problems are reduced. The second is temperature. Although microbes can live in a wide range of temperatures, the optimum temperature for breeding is about 20-50°C. The normal setting temperature for low-temperature cooking is usually between 50°C and 68°C, which, combined with a long cooking process, is enough to destroy most bacteria.
            Tip: If you are really worried about bacteria, it is recommended to keep the cooking temperature above 60°C.