low heat

None of this is true, but low heat does help.

Cook on low heat for 7 hours or until done.

Cook for 45 minutes to an hour on low heat.

Cover with water and cook over low heat for 30 minutes.

Simmer over low heat for 15 to 20 more minutes.

Lower heat a bit and cook 3 or 4 minutes more, until firm.

Cook over very low heat until soft but not brown, about 30 minutes.

Place over low heat, and cook about 30 minutes, until chicken is done.

Place in a saucepan over low heat just until hot.

Season to taste with salt and place over low heat.

Place over low heat for 10 minutes, then remove and let cool.

Place the stock in a large pot over low heat.

So presumably you just have it on a low heat.

Add the stock and cook over a low heat for another 20-30 minutes.

Cover and simmer over low heat at least 1 hour.

Place over low heat and very slowly bring to a simmer.

Cook the mixture over low heat for two more hours.

Cook over low heat until they begin to turn golden.

Lower heat to 325 degrees for an additional 25 minutes.

Cook for 30 minutes, then lower heat to 350 degrees.

Then they should be cooked slowly over low heat for at least two hours.

Return to low heat and cook for 1 to 2 minutes, stirring.

Bring to a simmer and cook on low heat 30 minutes.

Simmer over low heat for 25 minutes, or until soft.

Continue cooking the rice over very low heat for another 5 minutes.