For his salmon, the fillet is seasoned with sea salt and herbs, brushed with olive oil and wrapped in parchment paper before it is topped with a bit more olive oil, olives and tomatoes and covered in aluminum foil. It goes into a preheated 200F oven until it reaches the desired doneness. To contrast slow and fast cooking, Brian Young of Pop uses foie gras as an example. The flavor is still there, but it's not the same. Think about salmon seared rare where you have the caramelized flavor on the outside and salmon that is slow cooked.
Slow cooking is a more feminine way of cooking.
His beef short ribs, for example, are paired with the aggressive flavors of ginger, garlic, star anise, dried orange peel and soy. While proponents of low temperatures may differ on techniques, they are unanimous on the question of whether slow-cooked food can become a bacterial bomb. Cooking at 200F is perfectly safe for almost any cut of meat, they insist. Steven Grover, vice president of health and safety regulatory affairs for the National Restaurant Association, says safety issues are a lot more complex. But generally, problems can arise when food is cooked at a low temperature for more than three to four hours.