How do I store root vegetables for best shelf life?
In a cool, dark, humid place. Consider storing in a box with sand or peat moss.
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.
This allows for better control of salt content in the recipe. Using salted butter in a recipe that calls for unsalted might result in overly salty food.
Blend the curdled custard in a blender or with an immersion blender. It may not be perfect, but it can help smooth out some lumps.
Store unwashed in the refrigerator. Rinse just before eating to prevent mold.
In today’s world, convenience is key, and it’s easy to rely on store-bought versions of our favorite foods. But what if I told you that some of the most surprising, fun, and delicious foods could be made right in your kitchen? From gourmet snacks to artisanal condiments, here are 50 things you probably didn’t know you could make at home—and they’re simpler than you…
In the refrigerator’s crisper drawer, in a breathable bag or container. Use within a week for best quality.
Use fresh citrus juices or zest, balance with sugar or other sweeteners, and incorporate complementary flavors for harmony.