What is Slow Cooking, and Why Should You Try It?

There is a deep sense of satisfaction that comes from a dish that has been left to cook gently for hours. Meat falls away from the bone at the touch of a fork. The sauce that has reduced to a rich and glossy texture. The smell that fills the house long before dinner is on the table. This is what slow cooking is all about, and it is far easier than it sounds. 

Slow cooking is not a complicated technique. It does not require special equipment, culinary training or hours of hands-on work. What it requires is time, a little patience and an understanding of what happens in the pot during longer cooking times. Read on to discover why slow cooking is one of the most reliable and rewarding methods in the kitchen. 

What is slow cooking? 

Slow cooking is exactly that: cooking food at a lower temperature over a longer period of time. Rather than applying high heat quickly, gentle heat is applied gradually, giving the ingredients time to transform in ways that high-heat cooking cannot achieve. 

The principle is simple. Where high heat drives moisture out of meat and can tighten proteins to the point of toughness, low heat allows those same proteins to relax and become tender. The result is food with a deeper flavour that is deceptively simple to prepare. 

What does slow cooking do to food? 

The most important thing that happens when slow cooking is the breakdown of collagen. Collagen is found in the connective tissue in tougher cuts of meat, and it is what makes those cuts chewy and unpleasant when cooked quickly. But when held at a low temperature over time, collagen gradually softens and converts into gelatin, allowing the meat to soften and giving sauces a silky, luscious texture. 

At the same time, the low, sustained heat allows flavours to develop and deepen. Aromatics such as garlic, onion and herbs slowly infuse the cooking liquid, sugars in vegetables gently caramelise and cooking liquids reduce and become concentrated. By the time the dish is ready, the individual ingredients have become something that is greater than the sum of their parts. 

The best cuts of meat for slow cooking 

The cuts that benefit most from slow cooking are those that are high in collagen and connective tissue: the parts of the animal that have worked hard during the animal’s life and have developed both toughness and flavour as a result. These are very often the cheaper ones. 

Some of the best cuts to slow cook include: 

Lean and tender cuts such as eye fillet, porterhouse and lamb racks are generally not great for slow cooking, because they have little connective tissue to break down. Cooked over long time periods, they simply dry out, so they are better suited to high heat and shorter cooking times. 

You don’t need any special equipment, or a slow cooker 

The words ‘slow cooking’ might conjure up images of dedicated appliances and complicated setups. In reality, you probably already own everything you need to slow cook. A heavy-based pot with a lid, an oven or a stovetop, and a few hours to spare is all it takes. The work is mostly done by time and low heat, not by the cook or the equipment. 

Slow cooking in the oven 

The oven is one of the best environments for slow cooking. It surrounds the pot with gentle, consistent heat from all sides, creating an even cooking environment. A Dutch oven, or any heavy pot with a tight-fitting lid works perfectly. 

A slow oven temperature typically sits between 140°C and 160°C (approximately 280°F to 325°F). At this range, the liquid in the pot reaches a gentle simmer, the meat cooks from all sides, and the collagen breaks down without the braising liquid evaporating too quickly. Check the ideal temperature for your specific cut and recipe, though, as this can vary. 

Slow cooking on the stovetop 

The stovetop works very well for slow cooking, particularly for braises and stews. The key is keeping the heat low enough that the liquid stays at a gentle simmer rather than a rolling boil. A heavy pot helps here, as it distributes heat more evenly and prevents hot spots that can catch and burn. 

Stovetop slow cooking requires slightly more attention than the oven method, as you may need to adjust the heat occasionally and give it a stir every 20 minutes or so.  

Using a slow cooker 

A slow cooker is a convenient tool, but it is certainly not essential. If you own one, it works well for most braises and stews, particularly if you want to set a dish going in the morning and come home to dinner. The low setting on most slow cookers sits at around 80°C to 90°C, and the high setting at around 140°C to 150°C, though this can vary between models. 

The main thing to keep in mind with a slow cooker is that the sealed environment means there is less evaporation than in an oven or on the stovetop. You will generally need less liquid than a traditional braise recipe calls for, and the finished sauce may need to be reduced separately if you want it to become thick and glossy. 

How to slow cook: a simple method for beginners 

One of the most reassuring things about slow cooking is that the window of ‘doneness’ is extremely forgiving. Unlike a steak or a piece of fish, where a few extra minutes can mean the difference between perfect and overcooked, a slow-cooked shoulder of lamb or a pot of beef stew in most cases will be just as good after four hours as it is after five. They are, in many ways, the ideal centrepiece for a dinner party, as they can be prepared long before any guests arrive. 

Here is a straightforward approach that works for most slow-cooked dishes.