With the new season getting underway with a fresh set of rules and a new board, I'd like to open a discussion on rule 8
8.Parboiling, deep-frying and sous-vide cooking competition
meat is not allowed.
I'm looking for a clear definition of the 3 illegal cooking methods.
You Farkers need to bowl or Ice fish in the winter :loco:
Sorry El Pist, but that's Merriam-Webster's definition, not mine (as noted in my post). Also, in a follow-up post, I think I mentioned my definition of "deep-fry" would be "total immersion". If you're going to quote me, at least read my posts first please.
Butter braising chicken is NOT deep fat frying unless your immersing the chicken in a vat of 300º+ molten butter. (I don't think the results would be very satisfactory...) Braising is NOT frying...not a huge fan of the definition of DEEP-FRY as that specific definition makes butter braising chicken illegal, but if those are the approved definitions, I can go with them.
Braising is NOT frying.
would be a lot harder to explain having a demi-water oven in ones cook site though I do believe......if you want a clean explination of the rules, as written, write the board member who is on the rules committee and ask them....I am sure that you will get a clear definition of the rules....
Braising is not BBQ either opcorn:....just saying:doh: