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To braise a turkey, sear it, add broth and aromatics, cover, cook low to 165°F, then uncover to crisp and finish the gravy.

Boil salmon by simmering fillets in salted, aromatic liquid for 8–12 minutes until flaky and 125–130°F inside (or 145°F for well-done safety).

To boil spaghetti squash, simmer cut pieces 15–30 minutes, then scrape strands when the flesh is tender.

To boil ribs before grilling, simmer racks in seasoned liquid until just tender, chill to firm, then finish hot on the grill for color and glaze.

Boil whole artichokes in salted, acidulated water for 25–45 minutes, until a center leaf slides out; drain upside down and scoop the choke to serve.

Boiling coffee works for Turkish, cowboy, and percolator styles; use gentle heat and method-specific steps to avoid harsh, over-extracted flavors.

To boil a hot dog, simmer in water until steaming hot, 4–6 minutes from the fridge or 8–10 minutes from frozen, then serve on a warmed bun.

Blind baking a crust means pre-baking the shell so the pie stays crisp under wet fillings and sets with clean edges.

To blend a smoothie, layer liquid, soft items, then frozen or ice; start low, ramp up to high until smooth, about 45–60 seconds.

Blind baking is pre-baking a pie shell so the crust sets and stays crisp before any filling goes in.