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

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

Example Input: I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt.I know they're pretty much the same thing, but I'm not sure if it's going to change the composition/texture of the food by making this substitution. If it's not recommendable, what would be a good substitution? For example would it be better to use plain yogurt? Like the one sold at Walmart even though is a bit sweet. Thanks
Example Output: Is it ok to use sour cream as substitute of sour yogurt?

Example Input: When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms could I see in cookies which have had the butter under-creamed?Update: I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.What should I look for? Are there any tests that I can do; perhaps similar to the window pane test for bread development?
Example Output:
How can I tell when my fat is sufficiently creamed?