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Low-temperature Cooking - Wikipedia
Low-temperature cooking is a cooking technique using temperatures of 45 to 85 °C (113 to 185 °F) 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 70 °C (158 ... Read Article
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Sous-vide - Wikipedia
Women eating food cooked sous-vide while pregnant expose themselves and/or their unborn children to risk and yet highly accurate PID controllers with attached thermocouple probes that could be used to control commercial rice cookers, slow cookers, electric stock Slow cooker; Boil-in-Bag; ... Read Article
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Tefal Electric Rice Cooker 4 In 1 Manual - WordPress.com
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Food Preservation - Wikipedia
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