lågvärme
Lågvärme is a Swedish term that translates to "low heat" or "gentle heat." It refers to a cooking method or a state of temperature that is significantly below what is typically used for most cooking processes. This can be applied to various culinary techniques, often emphasizing slow and prolonged exposure to heat rather than high, intense heat.
In cooking, lågvärme is commonly used for tenderizing tough cuts of meat, such as in slow braising
Beyond active cooking, lågvärme can also describe the ambient temperature in a food preparation area or storage