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In terms of determining whether the salmon is raw or not, each method is equally effective (assuming that your “eyeball judgement” is sound). However, if you want to fine-tune the degree to which the salmon is cooked (medium-rare, well-done, etc.) then I would suggest using an instant-read thermometer. It takes a little bit longer than the eyeball approach ...


Pasta definetely does have (sometimes vastly) different cooking times. Thin noodles like angel hair spaghetti might be done in 3 min, and al dente in 2 min, while e.g. penne rigate or rigatoni often need 10min+. Whole wheat noodles also tend to need to cook longer for the same pasta type, and often don't get as soft as wheat noodles. That being said, check ...


I don't believe so. Every pasta box has cooking instructions on the box and these usually have the same or similar cooking times and instructions on them.


It seems to me that Ratio meets your needs: Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010 by Michael Ruhlman (Author) Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and ...


There are many cookbooks that talk about basics of cooking, not just lists of recipes. "Salt Fat Acid Heat" and "Joy of Cooking" are popular two such books. If you're looking specifically for the science of cooking, "Cooking for Geeks" focuses on that aspect.


You can cook it at 200 and you'll be just fine. If you've ever eaten smoked Foods they are cooked at a low temperature between 200 and 250. The weight determines the length of time that it takes.


The second item needs to be in the oven for 15 minutes more than the first item. Just put that item in the oven, then put the second item in 15 minutes later. Follow all other procedures as indicated in the instructions. The required cooking temperature is the same for both. I am assuming that cooking from frozen is built into the instructions, so that ...

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