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Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes. Cold-smoked salmon is not fully cooked.
As a chef, some of my best meals to make in an air fryer include salmon, steak frites, grilled cheese, and a whole chicken. ... The chicken is ready when it reaches an internal temperature of 165 ...
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Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). [2]
This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
Season the salmon all over with the mixture; set aside. In a broiler-safe 9-by-13-inch baking dish, stir together the onion, tomatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper.
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
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