Final answer:
The statement "My aunt says that cooking meat slowly improves its flavor." is true because cooking meat slowly does improve its flavor by tenderizing the meat and enhancing natural flavors, making tough cuts more palatable and allowing for better spice distribution.
Step-by-step explanation:
It is true that cooking meat slowly can improve its flavor. When meat is cooked slowly, especially through methods such as smoking, the heat tenderizes the meat and enhances its natural flavors. The slow cooking process, especially at low temperatures, allows for the breakdown of connective tissue fibers in the meat, making cuts that may otherwise be tough and chewy more tender and palatable. This method also helps in the distribution of flavors from spices or smoking wood, contributing to a richer taste experience.
Moreover, cooking meat slowly, such as through the pit BBQ method mentioned, not only improves flavor but offers practical benefits. Smoking meat not only extends its shelf life by preventing spoilage but also improves the digestibility of the food. For example, in the US South, where this cooking method was historically popular among those with limited protein sources, smoking was a crucial technique for enhancing the diet by providing tastier, more tender meat that lasted longer without turning rancid. Therefore, the claim stands true both from a culinary and a health perspective, ensuring better taste along with increased food safety and nutritional benefits.