Low-temperature cooking is a culinary technique involving the prolonged cooking of food at temperatures typically ranging from 60 to 90 °C (140 to 194 °F). Often referred to as "low and slow," this method can be achieved through various means, including sous vide, slow cookers, conventional ovens set to minimal temperatures, and combi steamers. Indigenous cultures have utilized this approach for centuries, with historical evidence showing Samoans and Tongans slow-cooking meat in traditional pits. Scientifically, the technique gained attention in the 18th century when Benjamin Thompson noted that meat left overnight in a low-temperature drying oven became exceptionally tender, an observation later confirmed to occur at temperatures around 70 °C.

The efficacy of low-temperature cooking stems from its ability to achieve tenderization, flavor enhancement, and food safety. Meat tenderizes as connective tissue proteins like collagen denature and break down, a process that typically occurs between 55 and 65 °C over an extended period. While the Maillard reaction, which creates desirable browning and complex flavors, requires higher temperatures (above 115 °C), low-temperature cooking is often complemented by a quick, high-heat sear to achieve this crust. For food safety, most harmful bacteria are killed at temperatures around 68 °C, though specific internal temperatures, such as 71 °C for ground meat and 74 °C for poultry, are recommended for thorough pathogen elimination. A popular practical application is sous vide, where food is vacuum-sealed and cooked in a precisely controlled water bath, a method that also efficiently retains natural juices.