The food lab better home cooking through science ( PDFDrive ) 486

1 Combine the chili powder, tablespoon of the brown sugar, the salt, cayenne, coriander, fennel, and pepper in a small bowl and mix well Rub the mixture evenly all over the pork chops Cook in your cooler as directed here, using 143°F water, for at least 45 minutes and up to 3 hours Preheat a grill to high heat Remove the pork chops from their bags and pat dry with paper towels Brush the top of each chop with tablespoon of the barbecue sauce, transfer to the grill, sauced side down, and cook for minute, brushing the top with more sauce Flip the chops and cook for minute longer Transfer the chops to a plate and brush both sides with more sauce Cover with foil and allow to rest for 5 minutes Remove the foil, brush the chops with more sauce, and serve, passing the remaining sauce at the table COOLER-COOKED OLIVE OIL–POACHED SALMON If you are used to salmon that is firm and opaque, you may want to skip this But for those of you who love the flavor of sashimi-quality salmon, give this method a shot Salmon cooked to 120°F has an extremely delicate, almost custard-like texture and translucent flesh that literally melts in your mouth Adding some extra-virgin olive oil to the bag gently scents the exterior of the fish SERVES 4 4 skinless center-cut salmon fillets, about 6 ounces each Kosher salt and freshly ground black pepper ¼ cup extra-virgin olive oil Extra-virgin olive oil for drizzling or ١ recipe Grapefruit Vinaigrette (recipe follows) Season the salmon with salt and pepper Cook the the salmon and olive oil as directed here, using 120°F water, for at least 20 minutes, and up to 1 hour Carefully remove the salmon from the bag (it will be very fragile) and pat it dry with paper towels Transfer to a platter and serve, drizzling with more olive oil or the ... Vinaigrette (recipe follows) Season the salmon with salt and pepper Cook the the salmon and olive oil as directed here, using 120°F water, for at least 20 minutes, and up to 1 hour Carefully remove the. .. Carefully remove the salmon from the bag (it will be very fragile) and pat it dry with paper towels Transfer to a platter and serve, drizzling with more olive oil or the ... flesh that literally melts in your mouth Adding some extra-virgin olive oil to the bag gently scents the exterior of the fish SERVES 4 4 skinless center-cut salmon fillets, about 6 ounces each Kosher salt and freshly ground black pepper