How do I prevent garlic from turning green in dishes?
Green sprouts in garlic can turn green when cooked. Remove the sprout or use fresher garlic.
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 vibrant and zingy flavor in vinaigrettes or dressings?
Balance oil with acid components like vinegar or citrus, incorporate fresh herbs or aromatics, and season with salt and pepper.
How do I store fresh cauliflower or broccoli?
In the refrigerator’s crisper drawer, in a breathable bag or container. Use within a week for optimal freshness.
How do I prevent runny or thin jams and jellies?
Use the correct sugar-to-fruit ratio, don’t overcook, and use pectin or naturally pectin-rich fruits.
How do I prevent soggy or limp fried foods?
Ensure the oil is at the correct temperature, avoid overcrowding the pan, and drain well on paper towels.
How do I prevent a gummy texture in polenta or grits?
Whisk constantly while gradually adding the cornmeal to boiling water, and cook over low heat, stirring frequently.
How do I rescue over-salted food?
Add more unsalted ingredients, a squeeze of lemon or vinegar, or dilute with water or unsalted broth.
