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  2. How to cook salmon on the grill so it's perfect every time - AOL

    www.aol.com/lifestyle/cook-salmon-grill-perfect...

    If you want to use a marinade on your salmon, only let it marinate for 30 minutes to an hour, otherwise the acid could alter the soft texture of the fish and make it tougher.

  3. 17 Grilled Salmon Recipes You'll Want to Eat All Summer Long

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    Remove your salmon from its marinade, and place in on the pre-heated grill. Cook the salmon 6 to 8 minutes on each side, until the fish flakes easily with a fork. Best Grilled Salmon Recipes

  4. How Long Should You Marinate Your Food? - AOL

    www.aol.com/lifestyle/long-marinate-food...

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  5. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade , can be either acidic (made with ingredients such as vinegar , lemon juice, or wine ) or enzymatic (made with ingredients such as pineapple , papaya , yogurt , or ginger ), or have a neutral pH . [ 1 ]

  6. Retort pouch - Wikipedia

    en.wikipedia.org/wiki/Retort_pouch

    Curry became a food that could be stored for long periods of time and like instant noodles, could be eaten after being cooked for three minutes. [ 3 ] [ 4 ] Since detailed technical information on the retort pouch, which was a military technology, was not publicly available, Otsuka Foods Company developed it in cooperation with a Group company ...

  7. Smoked salmon - Wikipedia

    en.wikipedia.org/wiki/Smoked_salmon

    Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment. The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with nitrogen to inhibit the growth of microorganisms ...

  8. Your favorite salmon recipe just got SO much better - AOL

    www.aol.com/article/lifestyle/2019/01/17/your...

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  9. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...