Low-temperature Cooking

Low-temperature cooking is a cooking technique using lower than normal temperature to cook food. Low-temperature refers to the temperature of the cooking medium, not the final temperature at which food may be served. In low-temperature cooking the ingredients are cooked at a temperature between 45 to 85 °C (113 to 185 °F) for a prolonged period of time. Low temperature cooking methods includes sous vide cooking and slow cooking using a slow cooker, but can also be done using a normal oven which has a minimal setting of 70ºC.