Culinary Technique - Slow cooking

Slow cooking or cooking at low temperature has been a very popular cooking technique during the last decades. It can be done in vacuum bags or even a convection oven. The assets are the following: preservation of its natural juices, nutrients and less weight loss. The end product is juicier and has more flavour to it. The temperature mostly stays between 60°C and 90°C, based on the ingredient you are preparing. Although for vegetables and fruit, temperatures may exceeds the 90°C depending on the purpose of how you want them cooked.