Low temperature cooking

Low temperature cooking designates techniques operated between 50 and 90 degrees Celsius, below the traditional searing threshold. It includes sous vide, steam cooking and certain ventilated oven cookings under 100 degrees. The objective is to preserve texture, juices and fragile proteins. Low temperature cooking has imposed itself in three star selections since the 1990s, notably for long beef cuts, duck, pigeon, fatty fish and root vegetables, with high temperature searing finish for colour and crust (Source: Heston Blumenthal, In Search of Perfection, 2006).