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2. Slow cooker - Wikipedia

   en.wikipedia.org/wiki/Slow_cooker

   A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]

3. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Slow cooker; Springform pan – a type of bakeware that features sides that can be removed from the base [34] Stock pot – a generic name for one of the most common types of cooking pot used worldwide; A ttukbaegi filled with sundubu-jjigae. Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container.

5. Tasty Slow Cooker Breakfast Recipes to Try This Weekend - AOL

   www.aol.com/20-easy-slow-cooker-recipes...

   Breakfast burritos are quick and easy in the morning if you cook them overnight in a slow cooker. Frozen hash browns, sausage, cheese, and eggs are combined in the pot, and then spooned into ...

6. It’s Soup Season! Here Are 21 of the Best High-Fiber Soup ...

   www.aol.com/lifestyle/soup-season-21-best-high...

   Slow cooker stuffed pepper soup. ... "This type of soup is the type I usually make," Reisdorf says. "It is great for freezing and reheating for a quick lunch on a chilly day. I might consider ...

7. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...