How do I prevent guacamole from turning brown?
Press plastic wrap directly onto the surface, or add a pit to the center. A thin layer of lime juice can also help.
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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How do I achieve a chewy pizza crust?
Use high-gluten flour, ferment the dough overnight in the fridge, and use a pizza stone.
How do I store fresh green beans?
In the refrigerator in a breathable bag or container. Avoid washing until just before use.
Why do onions make us cry?
Onions release a sulfur compound when cut, which reacts with the moisture in our eyes to form a weak sulfuric acid, causing irritation.
How do I know when bread dough has been kneaded enough?
It should be smooth, elastic, and pass the ‘windowpane test’ (a thin piece can be stretched without tearing).
How do I prevent thin or watery stews?
Use a roux or slurry to thicken, reduce over low heat, or use starchy vegetables like potatoes.
What does ‘reduce by half’ mean in cooking?
It means simmering a liquid to evaporate some of its water content, concentrating flavors, until its volume is halved.
