What is ‘clarified butter’?
It’s butter that’s been melted to separate and remove the milk solids, leaving only the clear golden fat, which has a higher smoke point.
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 prevent bitter or burnt coffee?
Use fresh beans, ensure the water temperature is between 195°F to 205°F, and avoid over-extraction by brewing for the appropriate time.
How do I make crispier fries?
Soak cut potatoes in cold water to remove excess starch, dry well, and double-fry.
What does ‘double in size’ mean in baking?
It refers to letting a dough rise until its volume has expanded to twice its original size.
Why does dough need to ‘proof’?
Proofing (or fermentation) allows yeast to produce carbon dioxide, which makes the dough rise.
How do I achieve a salty and briny flavor in pickles or ferments?
Use a proper salt concentration, ferment for the desired period, and consider adding aromatic herbs or spices for complexity.
How do I achieve a crispy and golden-brown texture in fried or baked goods?
Ensure proper oil or oven temperature, use batters or coatings, and consider the moisture content of the food being cooked.
