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In Reply to: Re: Great article on cooking ribs in NY Times today posted by ulika on April 07, 2011 at 09:01:17:
Not looking to split hairs here, your the chef.....I am just and enthusiast, and an eater. KCBS doesn't discuss water circulation as a rule, or its potential sources. When I think of sous-vide, I think of immersion cooking, without regard to circulation, but I am by no means an expert. If a Guru driven cooker, and FEC are legal..I would suspect some manner of water circulation device as an option would be as well.
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