As mentioned in a previous post, I am enjoying the low-temp ability of my electric range.
I love being able to be so gentle with soup. Being gentle with our food is underrated, in my opinion. I think it affects the way we digest and accept nutrients.
Making croutons, I heat olive oil, very low. Add a few pieces of rosemary, chopped fairly fine. I keep a small plant on the kitchen windowsill - nothing like fresh rosemary!
When the herb is assimilated, I add the croutons, let them absorb the oil at this low temperature, then crank it up and let them toast. Life on the edge - am blogging while doing this.