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The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
Line a baking tray with parchment paper and set an 8 x 2-1/2-inch ring* on it. Wrap an 8-inch cardboard round with foil and set aside. In a small bowl, sift together the flour and baking soda.
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Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers).
Turkey crowns are the breast of the bird with its legs and wings removed. [1] [2] Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute.
The results of a study on fish fry found that shallow frying fish provoked higher thermo-oxidation than cooking in a microwave. [3] Studies have shown that margarine , virgin olive oil and similar cooking oils oxidize and destabilize substantially when they are shallow-fried, especially when compared to oils used during baking.
Place turkey breast side down on a microwave-safe dish/plate. Microwave it for 4 minutes per pound on full power (so 36 minutes for this 9lb turkey). Remove drippings.
Preheat a convection oven to 350 degrees. Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet.