Low temperature slow cooking was originally used to cook meat and seafood, especially steak, which may have been created for steak.

Because if traditional cooking methods are used, it is very difficult to control the heat. Taking fried fish fillet as an example, the fish meat only stays within a very narrow temperature range and will not turn into wood, which is difficult for most people to master.

The surface temperature of a frying pan usually reaches at least 200 ℃ or above, which is much higher than the ideal center temperature for cooking fish, leading to the possibility of the fish being fried too much around.

Low temperature cooking has a wide range of applications. Not only poultry, but also fish, seafood, and even vegetables and fruits can be used.