Question

why raw or boil or roast food cooked at low temperature? ​

Answer 1

Answer:

Poaching, simmering and stewing meat at low temperatures helps minimize the production of AGEs. However, B vitamins can be lost during stewing or simmering unless you also consume the cooking liquid. Bacteria will grow quickly and easily in your food if it stays in that range too long.

Explanation:

Hope it helps.