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To serve pasta at its best, drain it the moment it is cooked to your taste, pouring it into a deep colander set in your kitchen sink.
A sous-vide steak, for instance, is not cooked rare or medium rare; it is cooked to 126 or 131 degrees Fahrenheit, respectively.
One of my favorites was broiled marinated swordfish, something I rarely order because so often it is cooked to the consistency of newspaper.
Cook 50 minutes on the fat side and then turn over and cook for another 50 minutes (or until it is cooked to your personal liking).
When it is cooked to your satisfaction, turn off the stove, put your sandwich on a plate, and enjoy.
Check it regularly and take it out of the oven once it is cooked to your desired consistency.
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It was cooked to a turn.
Two nights later, it was cooked to perfection, and the dish was a triumph.
It was cooked to order and included roasted peppers and a balsamic reduction on the plate.
Turn the salmon often, frying all sides so that it cooks more evenly, until it's cooked to your liking.
It was, and it was cooked to perfection, the yellow-gold yolk a little more than soft-boiled.
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