TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools.The price is different. The look is different. The principle is the same. I guess the gas is the same.Why pay more? Is there a health issue? Is the kitchen blowtorch more precise?

SOLUTION: Blowtorch - hardware store vs kitchen store. Is there a difference?

PROBLEM: 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?

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

PROBLEM: I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I store it after cooking for about 5 hours? More details: I'm planning to cook it and immediately put it in a plastic container, then go to work (travel time: 15 minutes) and then keep it in a refrigerator at work. Then re-heat in a microwave for 20 seconds at lunchtime and consume hot.

SOLUTION:
How to store cooked Quinoa for few hours at work?