Slow cooking

Slow cooking

Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time. Barbecues, smokers, luau pits, and low-heat ovens could all qualify.

The benefit of slow-cooking, generally, is that food becomes incredibly tender, as all of its connective tissues break down. The slow-cooker is geared towards one-pot recipes, which means they require minimal food preparation. You simply cut up the ingredients in fairly large chunks, add seasoning, and liquid, and thats it.

The cooking vessel can be ceramic, cast iron pot, heated rock, regular oven, etc. The most important thing is that something is actively or passively regulating a constant, low cooking level. However, when someone says "slow-cooker" in america, they are almost always referring to an electric crock pot, with a main earthenware vessel, glass lid, and basic temperature controls.

Slow cooking developed from a time when populations simply didnt have the financial resources to be able to afford the better, tender more expensive cuts of meat and had to make do with whatever they could afford and these were invariably less favoured, tougher cuts no-one else wanted. To make them edible, they cooked them on a low heat over a long period of time, hence slow cooking. As others have said, slow cooking involves prolonged cooking at low temperatures. Meat that is stewed will need to reach and maintain a temperature of at least 160ºF (71ºC) for 2 to 6 hours.

Overview of slow cooking methods

Confit is a cooking term for when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying. While deep frying typically takes place at temperatures between 325&F (163&C) and 450&F (232&C), confit preparations are done much lower—an oil temperature of around 200&F (93&C), sometimes even cooler. Although the term is usually used in modern cuisine to mean long slow cooking in oil or fat, the term "confit" means "preserved". In meat cooking this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, sealed and stored in a cool, dark place, confit can last for several months or years. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France. Traditional meat for confit include both waterfowl such as goose and duck, and pork. Duck gizzards are also commonly cooked in the confit method. Varying forms of this delicacy thrive throughout southern France.


Tajine or tagine is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional method of cooking with a tajine is to place the tajine over coals. Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently.


Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day, it is usually simmered overnight for 12 hours or more.


Dum pukht or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers, literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time.


Dutch oven is a thick-walled (usually cast iron but also ceramic and clay) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven. Dutch ovens are well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch Oven.


Sous-vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking, typically around 55 &C (131 &F) to 60 &C (140 &F) for meat and even higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.


Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. Traditionally, a fire using kiawe (mesquite) wood is built in a dirt pit called the imu. The meat is then left to cook in the pit for six to seven hours, absorbing smoke and steam from the koa wood and banana leaves. When the meat is fully cooked, it is removed from the imu and shredded. This is done to allow the melted fat to mix with the meat to help maintain its uniform consistency and flavor.


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