Why do recipes specify ‘large’ or ‘medium’ eggs?
Different egg sizes have different volumes. Most recipes are based on large eggs, so using a different size can affect the outcome.
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.
Similar Posts
How do I make a roux for thickening sauces?
A roux is a mixture of equal parts fat (usually butter) and flour, cooked together to eliminate the floury taste before adding liquid.
Why does salt enhance sweetness in desserts?
Salt can suppress bitter flavors, making sweet ones more prominent.
Why should I use cold butter in pastry?
Cold butter creates steam as it melts in a hot oven, which results in flaky layers.
How do I achieve a crispy and airy texture in deep-fried foods?
Use a light batter or tempura-style coating, ensure the oil is at the correct temperature, and avoid overcrowding the pan or fryer.
How do I prevent dense or heavy yeast breads?
Ensure the yeast is active, avoid adding too much flour, and allow for proper rising times.
How do I store fresh apples or oranges?
In a cool, dry place. For longer storage, they can be refrigerated in the crisper drawer.
