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Author Topic: cooking and recipes - what worked or didn't for you?  (Read 1519 times)
phoenix13
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« Reply #15 on: July 10, 2013, 10:03:39 PM »

a whole side of salmon.  For some reason I can always cook salmon perfectly.  Its my one saving grace...

Mine often turns out dry.
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elisedance
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« Reply #16 on: July 10, 2013, 10:12:51 PM »

Do you have a meat thermometer - the kind that gives an instant read (you can't leave it in the oven)?
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phoenix13
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« Reply #17 on: July 10, 2013, 10:38:25 PM »

I do.  What temp for salmon?
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QPO
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« Reply #18 on: July 11, 2013, 06:19:36 AM »

I heard that you should also have some water in the oven so it remains moist tht will stop it drying out. Salmon does not have to cook too long I am sure on the interest there is  a formula
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phoenix13
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« Reply #19 on: July 11, 2013, 07:42:56 AM »

Yes.  I'll do a search. Thanks. Smiley
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Bordertangoman
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« Reply #20 on: August 14, 2013, 10:27:29 AM »

a whole side of salmon.  For some reason I can always cook salmon perfectly.  Its my one saving grace...

salmonelise....now why doesn;;t that sound appetising... Tongue
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elisedance
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« Reply #21 on: August 14, 2013, 06:44:53 PM »

a whole side of salmon.  For some reason I can always cook salmon perfectly.  Its my one saving grace...

salmonelise....now why doesn;;t that sound appetising... Tongue
think that's bad, try it with our old member Ella.. Tongue Tongue

PS cook salmon at 350 - but spray on a little oil and dredge with a little flour first (with spices if you like).  there is NO need for water in the overn, it will come out steamed not baked.  Its best cooked till it is still pink - you can just push a fork into it easily; no more.

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