What cooking method involves using low heat for a long period to develop flavors?

The cooking method that involves using low heat for an extended period to develop flavors is slow cooking. This technique is particularly effective for tougher cuts of meat, which benefit from the long cooking time as it allows the connective tissues to break down, resulting in tender and flavorful dishes.

Slow cooking allows for the gradual infusion of flavors from herbs, spices, and any added ingredients such as vegetables and broth into the food, creating a rich and complex profile. The consistent low temperature also helps in preventing the food from drying out, which can be a risk with other cooking methods that use higher heat.

In contrast, searing is typically a quick method that uses high heat to create a crust on the surface of foods, enhancing flavor through caramelization but not allowing for deep flavor development. Boiling involves rapid cooking in water at high temperatures and can lead to flavor loss, as many delicate flavors can leach out into the water. Roasting, while it can also develop flavors, generally involves higher temperatures and may not allow for the gradual infusion of flavors that slow cooking does.