Why does dough need to ‘proof’?
Proofing (or fermentation) allows yeast to produce carbon dioxide, which makes the dough rise.
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.
Similar Posts
How do I achieve a hearty and savory flavor in stews or casseroles?
Sauté aromatics and brown meats, use broths or stocks for cooking, and season with herbs, spices, and umami-rich ingredients.
How do I achieve a savory and umami-rich flavor in broths or stocks?
Incorporate meat bones, seafood shells, or umami-rich vegetables, season with complementary herbs or spices, and simmer slowly for flavor extraction.
How do I prevent a dense or flat result in leavened baked goods?
Ensure the leavening agents are fresh and active, avoid overmixing, and allow for proper fermentation or rising periods.
Why is chocolate ‘tempered’?
Tempering stabilizes chocolate’s crystal structure, giving it a smooth finish, snap, and ensuring it doesn’t bloom or gray.
How do I store fresh leeks or green onions?
In the refrigerator’s crisper drawer, in a breathable bag or container. Trim and clean just before cooking.
How do I prevent falling or deflated cakes?
Ensure the oven is preheated, avoid opening the oven door during baking, and ensure ingredients like baking powder or soda are fresh.
