Slow cooking comes in many forms and is one of the most useful techniques, not only because it allows you time to do other things but it also converts tough cuts into luscious meals.
- Slow cooking: 150°C (302°F) and Lower
If you were a chef, you would use the ingredients to determine the process.
Sous Vide is defined by the the food being sealed (under Vacuum) and submerged in a heated water bath
Low N Slow is a BBQ technique where foods are cooked at low temperatures uncovered so they take on smoke from the fire
Slow Cooker or Crockpot cooking is done in a covered pot on low heat