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Id do skinside up for 95% of the time to get the skin really crispy. Then flip it over for a quick flash-grill before serving. I find that with oven baking a salmon it'll become dry...or at least thats my personal experience

Using the pasta water to heat up the cheese whilst mixing is a way of getting max flavors into your carbonara too. Id prepare everything in glass bowls and then one by one mix it in whilst the heat is low. You want your pasta to be silky and creamy at the same time. Get rid of lumps by stirring...

Hey everyone on here!! Just wanted your opinion on what you think a "sprig of thyme" is. I've seen it in different recipes on both recipes.net and other websites. So is it 3, 2, 1 or more????