Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in a bath of ~65-70°C for some 30-120minutes. This feels a bit short for my taste, as i’m not sure whether the breastmeat will reach the desired temperature at its core in such a short time. So the time-temperature for this cut in sousvide would be one point i’m interested in.Furthermore, i’ve often heard that poultry especially contracts muscle fibers when “temperature shocked”. So i guess i’d start the bath with cold water and cold meat, to get a slow heat-up.The last question is for sauces which could go well with it. The meat itself should be way more aromatic than many other poultry meats. Due to this i’m not sure if using the liquid from the sous-vide-bag as a base for sauces (i.e. fruity riesling butter sauce with caramelized onions and some mushroom bits? Maybe others?) is a good idea. On the other hand, if not using the meat-juices there’s pretty little base you can make a sauce of … right?

Output: How to set up the sous vide bath for guineafowl breasts?


Input: Consider Input: A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was wondering if someone here had done this or something similar, and could describe the methode (especially temperature and timing) to me - and confirm that this actually work and give a good result.The idea was to take a whole (or half would do?) chicken (I assumed plucked, cleaned and ready for cooking), and cover it with salt! You would basically take lots of salt and add a little water, so you got a thick "goo" of salt. Then you would cover the chicken with this salt-goo in a thick layer. Then you would put the salt-goo covered chicken in the oven to bake. In the oven, the salt-goo would become a thick salt-crust, that would trap in the moisture. When finished, you just crack the salt-crust open.Does this actually work?! I can't help but thinking that the result would be a very salty chicken...

Output: How to make "salt-crust-baked" chicken?


Input: Consider Input: Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I have no access to fish that is safe to eat raw so I have to properly cook it through. Will salmon really get cooked safely in just 10 minutes?


Output: How much time does it take to boil salmon?