How do I prevent a thin or watery consistency in soups or sauces?
Reduce over low heat, use thickeners like roux, cornstarch, or reduction, and ensure a balance of solid and liquid ingredients.
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Roll on the counter before juicing, or microwave for 10-15 seconds.
Use fresh seafood, marinate or season to complement natural flavors, and consider acid components like lemon or vinegar.
Store unwashed in the refrigerator. Rinse just before eating to prevent mold.
Use a proper ratio of heavy cream to chocolate, ensure the chocolate is finely chopped, and whisk until smooth.
Use brown sugar or molasses, underbake slightly, and consider melting the butter before mixing.
Use a buttermilk or brine soak, double-dredge in flour, and fry at the correct temperature in batches without overcrowding.