Low and slow cooking

Low and slow cooking involves preparing food at a low temperature over an extended period. This method allows tough cuts of meat or hearty ingredients to become tender and flavorful as the heat gradually breaks down connective tissues and blends flavors. It is commonly used in techniques like braising, slow roasting, or smoking. The gentle heat ensures moisture stays locked in, enhancing the food's texture and taste without rushing the process. This approach requires patience but results in rich, tender dishes with deep, developed flavors.