What’s the difference between convection and conventional ovens?
Convection ovens circulate hot air using a fan, ensuring even cooking, while conventional ovens do not.
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.
Place eggs in cold water, bring to a boil, cover, and remove from heat. Let sit for 9-12 minutes, then cool in ice water.
In a cool, dry place with good air circulation. Once cut, store in an airtight container in the refrigerator.
Use a good quality starter culture, allow for proper fermentation time, and adjust sweetness to taste.
In the refrigerator’s crisper drawer, in a breathable bag or container. For longer storage, consider grating and freezing.
Store in a paper bag in the refrigerator and clean using a brush or damp cloth instead of water.
At room temperature until ripe, then in the refrigerator to slow further ripening. Store in a single layer to prevent bruising.