What does the "low and slow" cooking method typically involve?

The "low and slow" cooking method typically involves cooking at low temperatures for extended periods. This technique is commonly used for methods such as smoking or slow roasting, where the goal is to break down tough cuts of meat, allowing flavors to develop deeply and the meat to become tender. Cooking at lower temperatures minimizes moisture loss and helps retain the juiciness of the meat, often resulting in a more flavorful and satisfying final dish.

In contrast, the other methods mentioned either involve high temperatures or quick cooking techniques, which would not allow the same depth of flavor or tenderness that "low and slow" cooking achieves. The techniques are fundamentally different in their approach to heat application and cooking duration, making "B" the definitive choice for this method.