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Low-temperature cooking: Revision history

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30 December 2023

25 November 2023

  • curprev 12:0112:01, 25 November 2023‎ FoodBookSysop talk contribs‎ 734 bytes +734‎ Created page with "Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F)[1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food b..."
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