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Slow cooking is a method of cooking which uses relatively low temperatures (79°C – 93°C) for a long period of time to cook food.
They’re inexpensive to buy, most of the major supermarkets stock them from time to time and they can cost as little as €20, they’re economical to run, and they’re perfect for cooking cheaper cuts of meat.
When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise. A good example of this is the news reports this week about something called acrylamide and food like burnt toast. First, the science bit!
Because what we typically eat has changed over time and new research has improved our knowledge, the Department of Health review our national healthy eating guidelines and these are then updated to take into account all of the above. They’ve just launched a new version and let’s see what’s changed.
95% of women know they should take folic acid, but a lot of them don’t. Why not? Here’s what they say...
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