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: How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.

Output: How do you prepare fresh fennel for cooking?


Input: Consider Input: Is the SS Stovetop Espresso Maker what's called a Moka pot? They haven't named it explicitly a Moka pot, hence the question.If not, can a Moka pot style coffee be prepared in that instrument?


Output: Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?