Use slow, dry-heat methods (roast/smoke/confit) for tough cuts when you want low-and-slow tenderness
Slow, dry-heat techniques like roasting, smoking (barbecue), and confit are used for tough cuts cooked at low temperature for a long time.
The video places roasting, smoking/barbecue, and confit (fat poaching) into the slow-and-dry quadrant. These methods are described as applying low temperature over a long period to tenderize tough cuts while building flavor.
The short version
- Slow/dry includes roasting, smoking (barbecue), and confit (fat poaching).
- Barbecue is framed as tough cuts cooked low temperature for a long time.
Why it works
Low-and-slow cooking gives connective tissue time to break down; smoking also adds flavor while maintaining a low cooking temperature.
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