Quote:
Originally Posted by chefhow  Sous Vide, french for under vacuum, is done at temps so low that there is no steam, (steam is oxygen). Once there is steam the vaccum is lost and the product is ruined. Pullling a vacuum is the opposite of creating pressure, when you pull or remove all the air out of the bag for sous vide you are creating, in theory an air tight enviroment, when you create pressure you are adding oxygen under steam to create circulating pressure within the vessel and therefore you have a constantly moist environment inwhich to cook your product.
In sous vide you shouldnt cook anything at over 140F, for it to properly cook and maintain its natural integrity. Thats why it was created, so you could cook extremly high fat items without loss or shrink.
As for dry air, the air in your oven is dry and its is there for circulating dry air, I wasnt clear on that point. |
Well, not meaning to derail a thread here.
The OP question is about how to cook beef ribs, so I am of the opinion, "low and slow"