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I marinated both the salmon and sweet potato slices in a maple marinade. The recipe from the 3-in-1 cookbook was really meant for grilling, so I had to convert to broiling.

Tasty, but I should have cooked the sweet potato longer.

Meanwhile, for The Science of Haute Cuisine MOOC, I experimented with cooking time on molten chocolate cake.

Even the little cakes that were cooked through were moist and chocolatey.

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mmarques
Feb. 2nd, 2014 01:59 pm (UTC)
Thanks

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