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  2. Baked Swordfish Recipe - AOL

    www.aol.com/food/recipes/baked-swordfish

    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.

  3. Sabbath food preparation - Wikipedia

    en.wikipedia.org/wiki/Sabbath_food_preparation

    One of the 39 prohibited activities on the Sabbath is bishul (Hebrew: בישול), or "cooking."However, bishul is not an exact equivalent of "cooking." The Hebrew term bishul as it relates to Shabbat is the "use of heat to alter the quality of an item," [1] and this applies whether the heat is applied through baking, boiling, frying, roasting and most other types of cooking.

  4. 21 Easy and Delicious Swordfish Recipes - AOL

    www.aol.com/21-easy-delicious-swordfish-recipes...

    This firm, meaty white fish will be your new go-to with 21 easy swordfish recipes.

  5. Kosher Salt vs. Table Salt: An Expert Explains the Difference

    www.aol.com/kosher-salt-vs-table-salt-140100679.html

    If you are using Morton Kosher Salt, I recommend using about 1 1/2 teaspoons of Morton Kosher for each teaspoon of table salt called for in the recipe. The Takeaway

  6. Low-temperature cooking - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_cooking

    Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

  7. Sabbath mode - Wikipedia

    en.wikipedia.org/wiki/Sabbath_mode

    Sabbath mode, also known as Shabbos mode (Ashkenazi pronunciation) or Shabbat mode, is a feature in many modern home appliances, including ovens, [1] dishwashers, [2] and refrigerators, [3] which is intended to allow the appliances to be used (subject to various constraints) by Shabbat-observant Jews on the Shabbat and Jewish holidays.

  8. Not All Kosher Salts Are the Same, a Chef Explains ... - AOL

    www.aol.com/not-kosher-salts-same-chef-180618434...

    Kosher salt doesn’t contain iodine, like table salt does. It tastes clean and bright, and as Samin Nosrat, author of Salt, Fat, Acid, Heat , says, “Hopefully like the summer sea.”

  9. Yad soledet bo - Wikipedia

    en.wikipedia.org/wiki/Yad_soledet_bo

    The temperature that constitutes yad soledet bo is under dispute. While Rabbi Moshe Feinstein ruled that a temperature of 110 °F (43 °C) must be considered yad soledet bo as a matter of practice, he noted that definitive yad soledet bo might be as high as 160 °F (71 °C). [3] In practice, the more stringent of the two should be applied.