Slow cooking vs Steam cooking

[Novidez]

Which one is better and safer regarding AGEs, beta-carbolines, etc?

[dime]

Steam is 100C, I don't think it's any different from boiling.

Slow cooking is better assuming the temperature is below boiling.

[Novidez]

Thank you!

[clem24]

Can someone explain the diff between slow cooking and steam cooking please?

[Aytundra]

Steam cooking 100*C + low moisture + (can be short or long time)
Boiling cooking 100*C + high moisture + (can be short or long time)
Slow cooking (might be 60*C to 85*C depending on slow cooker setting; can be <100*C) + high moisture + (can be short to long time)
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Effect of Cooking Procedures on AGE Formation in Foods

Preparation of common foods under varying conditions of water and heat had a different effect on dAGE content. For example, scrambled eggs prepared in an open pan over medium-low heat had about one half the dAGEs of eggs prepared in the same way but over high heat. Poached or steamed chicken had less than one fourth the dAGEs of roasted or broiled chicken. In all food categories, exposure to higher temperatures and lower moisture levels coincided with higher dAGE levels for equal weight of food as compared to foods prepared at lower temperatures or with more moisture. Thus, frying, broiling, grilling, and roasting yielded more dAGEs compared to boiling, poaching, stewing, and steaming. Microwaving did not raise dAGE content to the same extent as other dry heat cooking methods for the relatively short cooking times (6 minutes or less) that were tested. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

To reword:
- decreasing moisture plays a role in increasing AGEs in a heated environment.