{"id":2862,"date":"2007-04-19T21:13:06","date_gmt":"2007-04-19T21:13:06","guid":{"rendered":"http:\/\/zmetro.com\/?p=2862"},"modified":"2007-04-19T21:13:06","modified_gmt":"2007-04-19T21:13:06","slug":"cookinglow_slow","status":"publish","type":"post","link":"https:\/\/www.zmetro.com\/?p=2862","title":{"rendered":"Cooking:Low, slow and succulentTurn the heat way, way down, then relax &#8212; for deliciously tender results."},"content":{"rendered":"<p><a href=\"http:\/\/www.latimes.com\/features\/food\/la-fo-lowandslow18apr18,0,3999106.story?coll=la-home-food\">Regina Schrambling<\/a>:<\/p>\n<blockquote><p><i>A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole rack of lamb in 6 1\/2 minutes flat. Which sounds impressive if all you want is chops on the table in less time than you would need to set it.<\/p>\n<p>If you want an almost transcendental experience, though, the only route is low and slow, no special equipment required.<\/p>\n<p>Cooking meat, or seafood, slowly and at extremely low temperatures does more than get the job done. It changes everything for the better &mdash; the texture turns more tender, the flavor becomes more concentrated &mdash; which is why chefs around the world, such as Ferran Adri&agrave;, David Bouley and, closer to home, Govind Armstrong, are so enamored of sous-vide. They seal food in plastic, then poach it at super-low temperatures. But it&#8217;s astonishingly easy to get the same effect using only the appliance you have, not the one you dream of: Turn the oven to a setting just above what you would use to keep pancakes warm, or on the stove, bring a pot of water to just below a simmer. Insert ribs or sea scallops or whatever.<\/p>\n<p>And in very little time you will be biting into the most true-to-itself pork or shellfish you have ever experienced.<br \/>\n<\/i><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Regina Schrambling: A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole rack of lamb in 6 1\/2 minutes flat. Which sounds impressive if all you want is chops on the table [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/www.zmetro.com\/index.php?rest_route=\/wp\/v2\/posts\/2862"}],"collection":[{"href":"https:\/\/www.zmetro.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zmetro.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zmetro.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zmetro.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2862"}],"version-history":[{"count":0,"href":"https:\/\/www.zmetro.com\/index.php?rest_route=\/wp\/v2\/posts\/2862\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.zmetro.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zmetro.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zmetro.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}