Sous Vide Pork Chop



A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. Complicating matters: that already-alluded-to “other white meat” campaign. Thanks to the effort to market pork as a competitor to chicken, once-fatty chops are now often a whole lot leaner and thus dry out quickly at high oven temperatures.

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Crispy Chicken Thighs Made Simple with Sous Vide



If you are old enough to remember a world without the internet, you may also have enjoyed a childhood in which the chicken nuggets at a certain ubiquitous fast-food chain were consumed largely without question. Remember those golden bird bites—crispy on the outside, tender on the inside, magnificent when doused with spicy mustard sauce?

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Tender, Flaky Salmon Filets with Sous Vide



Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, salmon works well in many different dishes, and even in the Pacific Northwest—where it is considered everyday eating—a lovingly prepared salmon filet always feels like something special.

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Sous Vide Staples: Chicken Breast



It’s not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a seemingly simple preparation. The truth is, it’s actually quite a challenge to prepare a chicken breast that’s cooked through but still juicy and encased in a crispy, golden skin, and there’s plenty of seemingly fancier fare that’s far easier to get right.

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Choosing Oysters



One day, a very long old time ago, a precocious prehistoric person smashed open an oyster shell and slurped up its slippery meat. And just like that, an age-spanning love affair was born. We humans can’t get enough of these delicately flavored sea creatures, and it’s always been that way. Oyster farming dates back to the ancient Greeks and Romans, after all. And to this day, a plate of ice-packed freshies—washed down with some carefully paired Champagne—starts off many a celebration; it’s an edible signal that the occasion is an important one and thus calls for the greatest consumable combo on the planet.

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Shucking Oysters



Marco Pinchot of Taylor Shellfish Farms has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way.

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Chuck Roast



We all know the stories. “The Ugly Duckling.” “The Frog Prince.” This is a tale as old as time. A song as old as rhyme, if you will. A homely hero undergoes a transformation that reveals the true beauty lurking just below the surface. And everyone lives happily ever after.

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Prime Rib Roast



A well-made, oven-cooked prime rib is a thing of beauty. But it’s also expensive, which is why we seldom eat it outside the festive season—and why its preparation inspires plenty of hand-wringing. So while we love a holiday tradition as much as the next guy dressed in a Santa suit, we recommend that this year, you cook that gorgeous hunk o’ meat sous vide. For one thing, your roast is guaranteed to come out just the way you like it—always important when we’re working with the pricey stuff. And then there are the results: silky, oh-so-juicy meat that boasts an incredible amount of beefy flavor.

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