Veal meat, cooked at low temperature

Many books, gastronomic studies, television programs and influencers have highlighted the importance of healthy cooking. Therefore, little by little, some cooking techniques, more respectful with food and above all with our body, are claiming their presence in the kitchen. One of the most fashionable lately is to cook products at low temperature.

Low-intensity heat sources for long periods of time

Low-temperature cooking consists of using low-intensity heat sources with the objective of cooking food for extended periods of time. Despite the sometimes lengthy processing time, the low-temperature results are exquisite. With this culinary technique, veal meat acquires more contrasted flavors and softer textures, compared to other traditional cooking methods, which subject products to higher temperatures for less time.

Many of the foods cooked at low temperatures are often subjected to environments below 70ºC. Consequently, the cooking time must be extended, sometimes up to 10 or 12 hours. However, cooking at low temperatures must be very careful. Sometimes, foods cooked below 70ºC can generate certain health risks for diners, since most of the bacteria present in the products die only if they are exposed to temperatures of 70ºC or higher for at least 10 minutes.

To reduce risks, it is advisable to buy first quality food, duly treated and processed, and it is also suggested to preheat the product, so that it reaches 90ºC for at least 10 minutes, and is perfectly ready to be cooked at low temperature.

Tenderer, tastier and juicier veal

Preparing a cut of veal at the right point is essential to enjoy a good dish. Whether it is sirloin, rib or entrecote, the piece must find the exact point so that it can reach the best flavor and texture. In the case of veal, low temperatures tend to soften its fibers and offer much softer textures . The result is usually a more tender cut of meat and, as it tends to retain its own juices, tastier and juicier.

These are the approximate temperatures and cooking times for low temperature processing of different cuts of veal:

Sirloin: it is the most tender cut and cooking time may vary between 18 minutes at 55ºC, if we want it very rare, and 25 minutes at 65ºC, if we want it well done.
Rib: for a fillet of about 3 cm thick, for example, we would be talking about 6 hours at 80ºC.
Entrecote: about 60 minutes at approximately 54ºC is recommended.

Cooking at low temperature is very simple. Once you have visited the Viñals 1906 stores and chosen your favorite cut of veal for the occasion, all you have to do is season the cut with salt and pepper and vacuum-pack it. Once it has been cooked at low temperature for the corresponding minutes, it should be finished by passing it briefly over the grill, to finish cooking it and give it a much more appetizing appearance.

However, there are alternatives to the griddle, such as the oven or the grill. All of them give the veal cut cooked at low temperature a luxurious appearance and finish. So don’t hesitate and try this new culinary technique, you will love it for sure!