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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!
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