LAST STAGE WEST
DINING

    When meat is cooked with a gentle blanket of radiant heat at a consistent and uniform temperature, the moisture, flavor and nutrition is preserved.  Slow cooking provides natural enzymes (aging) action for more tender and flavorful meat; and preserves natural juices along with nutritional values in all food.

    Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition.  Meat is one of the best sources of protein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals, pigments, enzymes and water.  All of these elements are affected by cooking, but over-heating destroys many of them.  Low temperature cooking helps preserve unstable, heat-sensitive vitamins and nutrients.

   Fat contributes greatly to the flavor of meat.  During the cooking process, fat not only melts, but also changes chemically.  With low temperature cooking, there is less chemical change and less fat melt resulting in a more flavor.

    The enzymes found in meat break down the tissues and act as natural tenderizing agents.  These enzymes include proteolytic enzymes, which act on protein; amylolytic enzymes, which act on carbohydrates; and lipoidal enzymes, which act on fat.  A premium price is paid for aged meats where this enzyme action has already started, however; high temperatures destroy enzymes.
    Along with better nutrition, more tenderness, less shrinkage, and higher moisture content, meat will not require the addition of as much salt as needed with conventional cooking methods.  Natural flavors are preserved.  This is a significant factor in today’s health conscious diets.

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