I've been reading about slow cooking in an oven and I have some questions.
We cook meat until it reaches a certain temperature; we can assume this temperature is deemed safe by food experts! However, I'm confused about what makes the food safe! Is it the heat of the meat, or the heat of the oven, or both?
The reason for this question, is on some site (which I can't find now), they suggested (with Lamb), not to slow roast it under 135°C (with no reason why). However, I have a friend who is a chef, and he will slow roast lamb at 100°C.
Let's assume pork must be cooked to 70°C for it to be considered safe. Is it considered as "safe" to cook it at 100°C for a 'long' time (until the pork is at 70°C), compared to cooking it at 200°C for a shorter time (until pork is at 70°C)? Does the length of cooking time, at the lower heat mean bacteria could actually spread?
So, to summarise, if I cook meat (and I assume lamb and pork obey the same rules/laws) at a high temperature am I killing more bugs (due to the higher temperature) than if I cook it at a lower temperature?