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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“For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.”
—Virginia Hamilton (b. 1936)