Regina Schrambling in the LA Times, realizes what barbecue pit masters hold true and dear to their hearts: cooking meat slowly and at low temperatures "changes everything for the better — the texture turns more tender, the flavor becomes more concentrated". Here's one chef's take on slow cooking at home: Chef Govind Armstrong uses sous-vide at Table 8 in Los Angeles and Miami but has developed a technique for home cooks that requires no special equipment, let alone 18 hours of simmering. (Although low temperatures might be nervous-making, Armstrong points out that anything over 140 degrees is enough to head off bacteria.) He simply places shrimp or scallops in a zippered freezer bag with a little clarified butter, and poaches...
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