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.
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“Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur’s work.”
—Charlotte Perkins Gilman (1860–1935)