Low-temperature cooking

Low-temperature cooking means cooking food at a low temperature for a long time. It's like when you take a nap slowly instead of taking a fast nap. When you take a fast nap, you get a lot of energy quickly, but then you feel tired again after a while. But when you take a slow nap, you don't get as much energy as quickly, but you stay awake for a longer time.

The same goes for low-temperature cooking. When you cook food at a low temperature, it takes longer to cook, but the food keeps all its flavours, and it's more tender when it’s done. High-temperature cooking like frying or grilling can be quick, but it can also make food harder and dry.

To cook at low temperature, you need an oven that can heat up slowly and stay at a constant low heat, like a slow cooker or a sous-vide machine. With low-temperature cooking, you can cook meat, fish, vegetables, and even eggs without losing taste or texture. It's a great way to make food more healthy and delicious!