1.
low heat; gentle flame
the lowest heat setting on a stove, used for slow cooking, simmering, or keeping food warm
とろ火にして20分煮る。
Turn to low heat and cook for 20 minutes.
Cooking term
とろ火 is the lowest heat setting, essential for slow cooking techniques in Japanese cuisine.
Heat levels in japanese
Functions
- 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