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Surrounded by tiny squid, clams and shrimp, cooked until done and not an instant longer, the fideuà tastes a little like toasted durum wheat and a lot like the dripping-wet haul from a Valencian fishing net.
Blanched foods are only in the liquid for a few brief moments, while poached foods are cooked until done.
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Sprinkle with basil and cook until done.
Carefully flip over and cook until done in the middle.
Bring to a boil and cook until done, but do no over-cook.
Turn the oven down to 160C/325F/gas mark 3 and leave it to cook until done.
Stir, cover again and cook until done, 5 to 10 minutes.
Heat the barbecue to medium high, put the meat on a well-oiled grill and cook until done to your desire.
Carefully flip and cook until done, 3 to 4 minutes more. 5. Serve on buns with mustard, ketchup, chutney or other toppings.
Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare.
Flip over on the other side and cook until done.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com