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

1. Combine the chili powder, 1 tablespoon of the brown
sugar,thesalt,cayenne,coriander,fennel,andpepperin
a small bowl and mix well. Rub the mixture evenly all
over the pork chops. Cook in your cooler as directed
here,using143°Fwater,foratleast45minutesandupto
3hours.
2.Preheatagrilltohighheat.Removetheporkchopsfrom
theirbagsandpatdrywithpapertowels.Brushthetopof
each chop with 1 tablespoon of the barbecue sauce,
transfer to the grill, sauced side down, and cook for 1
minute,brushingthetopwithmoresauce.Flipthechops
and cook for 1 minute longer. Transfer the chops to a
plate and brush both sides with more sauce. Cover with
foilandallowtorestfor5minutes.
3. Remove the foil, brush the chops with more sauce, and
serve,passingtheremainingsauceatthetable.


COOLER-COOKED
OLIVEOIL–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
flavorofsashimi-qualitysalmon,givethismethodashot.
Salmoncookedto120°Fhasanextremelydelicate,almost
custard-like texture and translucent flesh that literally
meltsinyourmouth.Addingsomeextra-virginoliveoilto
thebaggentlyscentstheexteriorofthefish.
SERVES4
4skinlesscenter-cutsalmonfillets,about6ounceseach
Koshersaltandfreshlygroundblackpepper

¼cupextra-virginoliveoil
Extra-virginoliveoilfordrizzlingor١recipeGrapefruit
Vinaigrette(recipefollows)
1. Season the salmon with salt and pepper. Cook the the
salmonandoliveoilasdirectedhere,using120°Fwater,
foratleast20minutes,andupto1hour.
2. Carefully remove the salmon from the bag (it will be
veryfragile)andpatitdrywithpapertowels.Transferto
a platter and serve, drizzling with more olive oil or the