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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Low-temperature cooking ： ウィキペディア英語版 Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures of 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 , and using a combi steamer providing exact temperature control. ==History== Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures. Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies. However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked."〔.(【引用サイトリンク】url=http://web.archive.org/web/20070831161204/http:/www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml )〕 Professor Nicholas Kurti from the University of Oxford repeated these experiments in 1969, and showed that the temperature of Thompson's trial never exceeded 70 degrees Celsius.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Low-temperature cooking」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.