Why should I salt the water when cooking pasta?
Salting enhances the flavor of the pasta and helps season it from within.
Senior Editor at CyrusRamsey.com A seasoned journalist and an enthusiastic food lover, Brian Bateman serves as the Senior Editor for CyrusRamsey.com, where he marries his passion for storytelling with his love for all things culinary.
Brian brings with him a wealth of experience in the digital publishing industry and an insatiable appetite for uncovering the world's best dining experiences.
When he isn't tasting his way around the globe or writing about it, Brian enjoys honing his cooking skills and experimenting with international cuisine in his home kitchen. He firmly believes that understanding the process of creating a dish enhances the experience of consuming it.
In addition to his adventures in journalism and culinary exploits, Brian is also a skilled website developer and a passionate community organizer. A self-taught coder, he enjoys building and optimizing websites in his spare time, always keen to learn about the latest digital trends.
This interest extends to social media, where he runs the largest food-centric group in Wisconsin: Milwaukee Foodie. https://www.facebook.com/groups/milwaukeefoodie boasts over 140,000 members, is a lively platform where fellow food enthusiasts from Milwaukee and beyond share their culinary discoveries, restaurant recommendations, and mouthwatering recipes.
It's a testament to Brian's commitment to fostering a vibrant, interactive foodie community that extends beyond the virtual pages of CyrusRamsey.com, echoing his love for food and people in the heart of America's Dairyland.
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What’s the difference between stock and broth?
Stock is made from bones and has a gelatinous texture when cooled. Broth is made from meat and is thinner.
How can I get a clear gel when making jam or jelly?
Use pectin, ensure the right sugar-to-fruit ratio, and skim off any foam while cooking.
How do I store cooking oils?
In a cool, dark place in a sealed container. Some oils, like flaxseed or walnut, should be refrigerated.
How do I store dried fruits for best shelf life?
In a cool, dark place in an airtight container. Refrigerate or freeze for extended storage.
How do I achieve a sharp and pungent flavor in cheeses or fermented foods?
Opt for aged or matured varieties, use high-quality cultures or starters, and consider the impact of temperature and aging time on flavor development.
Why is my bread dense and not fluffy?
Possible reasons include expired yeast, not letting the dough rise long enough, or overmixing.
