Cooking For Engineers

[chefDebra]

How low of an oven temperature can you use to cook stews, roasts, and turkey?

[Dilbert]

>>how low . .

there's a technique and discussion for prime rib at 200'F here:
http://www.cookingforengineers.com/forums/viewtopic.php?t=329

theoretically you could use as low a temp and your desired finish temp - i.e. if you want rare stew meat, 130'F - left in the oven long enough, everything in the oven will reach the equilibrium point (+/-) - ovens cycle off above the set point and cycle on below the set point...

consider the typical usage of slow cookers - or stewing a whole chicken - that's somewhere under 212'F

USDA recommendations for poulty are minimum 165'F

one concern with slow cooking is the length of time in the "danger zone" for rapid bacterial growth.

[IDontUse]

i disagree. 350 is the most used temperature for stews, as a covered stew will remain at a simmer. Poultry is first seared at 400, then mirepoix is added and the temp is dropped down. Prime rib can be cooked the same way, seared and then cooked slowly, but i would never roast all the way at a low temp. Remember your carry over cooking and resting time. Prime rib can rise about 10 degrees while resting, chicken about 5 so always pull food out early.

[Michael Chu]

[IDontUse]

I do understand the obvious physics of carry over cooking, which is why i don't roast at said temperature. I've cooked hundreds of roasts in my career and I do know a prime rib will rise 10 degrees while resting.

[Michael Chu]