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 by a low-temperature method does not necessarily imply that the internal temperature of the food is lower than by traditional cooking.
In the American South, this style of cooking is sometimes referred to as "low and slow".[2]