What is the result of cooking breakfast meats at a lower temperature?

Answer by  MargotFernandez (169)

Higher heat tends to melt the oils in meat, producing a crisper product. Lower heat will produce a meat that has a softer texture--it may not crisp at all--and is much less brown, or not browned at all. In some cases this may be more desirable, as an ingredients in a quiche. Crisper breakfast meat is eaten as is.

Answer by  shivcharan (109)

High temp cooking may melt oils in meat,and the product formed as a result of high temp cooking is a crisper product but Low temp produces a meat with a softer texture,the meat cooked at low heat is less brown in color or colorless,but however sometimes crisper meat breakfast is preferred too.