Low and slow…are we talking about BBQ?  Nope—not this time.  It’s an idea that is taking hold in some restaurants: cooking food at lower temperatures, using a combi oven or similar method.  Its proponents say that these methods allow for more even cooking and give a better flavor to the food.

Besides that, it might be better for you.

This morning, I read a headline saying that grilled chicken can be dangerous.  (And I thought grilled was the healthiest option!)  To be fair, a little grilled food certainly won’t be the death of anyone, but a carcinogen called PhlP is produced when meats are grilled.  Some argue that PhlP has no ill effects, but with a rash of food safety scares lately, many consumers are wary of taking chances.

 (photo of sous vide-cooked pork courtesy of snackfight on Flickr)
 

Now, if you cook that chicken without direct flames, you could get a result with better flavor and no risk of carcinogens.

Another advantage of the “low and slow” method touted by some foodservice professionals is that it can be used at off-times when your employees aren’t dealing with a rush of customers.  It might also actually save you some space in the kitchen.  To find out more, check out the Nation’s Restaurant News article on the topic.

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