What’s the difference between stock and broth?
Stock is made from bones and has a gelatinous texture when cooled. Broth is made from meat and is thinner.
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 saggy or wet quiches?
Blind bake the crust, ensure the filling is not too wet, and cook just until set in the center.
How do I prevent a bland or one-note flavor in curries?
Toast spices before grinding, use a combination of fresh and dried herbs, and adjust seasoning with acid or sweetness as needed.
How do I store fresh basil?
At room temperature in a glass of water, or wrap in a damp paper towel and store in a plastic bag in the refrigerator.
Why should I rinse rice before cooking?
Rinsing removes surface starch, which can prevent the rice from becoming too sticky or clumpy.
How do I get clear broth when making soup?
Simmer gently without boiling, and avoid stirring too much. Rapid boiling can make the broth cloudy.
What’s the difference between frying, deep frying, and sautéing?
Frying and sautéing use a small amount of oil, with food in contact with the pan. In deep frying, food is fully submerged in hot oil.
