What does "être à feu doux" mean in kitchen terminology?

The phrase "être à feu doux" translates directly to "to be on low heat" in English. In culinary terms, this means to cook food gently and slowly, allowing flavors to develop and ingredients to soften without the risk of burning or overcooking. This technique is particularly useful for simmering sauces, stews, or delicate ingredients that require longer cooking times at controlled temperatures. By cooking at a lower heat, moisture is retained, and flavors meld harmoniously, leading to a more refined dish. Understanding the significance of controlling heat in cooking is essential for achieving desired textures and flavors in various recipes.