1.
low heat; gentle flame
the lowest heat setting on a stove, used for slow cooking, simmering, or keeping food warm
とろ火で煮込む。
Simmer on low heat.
とろ火にして20分煮る。
Turn to low heat and cook for 20 minutes.
とろ火でじっくり時間をかけて調理する。
Cook slowly and thoroughly over low heat.
COOKING TERM:
とろ火 is the lowest heat setting, essential for slow cooking techniques in Japanese cuisine.
HEAT LEVELS IN JAPANESE:
- 強火 - high heat
- 中火 - medium heat
- 弱火 - low heat
- とろ火 - very low heat (even lower than 弱火)
USES:
- 煮込み料理 - stews and braised dishes
- ソース作り - making sauces
- 保温 - keeping food warm
- 長時間調理 - long cooking times
TIPS:
とろ火 prevents:
- Burning or scorching
- Rapid evaporation
- Tough textures in meat