Why is chocolate sometimes ‘seized’?
Chocolate seizes, or turns grainy and stiff, when it comes into direct contact with even a small amount of water.
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 my lasagna from being watery?
Pre-cook and drain the pasta well, ensure ricotta is drained or use bechamel, and let the lasagna rest before slicing.
How do I achieve a clear and aromatic consommé?
Use a raft of egg whites and lean meat to clarify, simmer gently, and strain through a fine mesh or cheesecloth.
How do I prevent a bland or watery flavor in tomato sauces?
Cook down to reduce and concentrate flavors, use canned tomatoes during off-season, and season with herbs and spices.
How do I get more volume in whipped cream?
Ensure the cream and equipment are very cold, and whip at medium speed for gradual aeration.
How do I store uncooked pasta?
In a cool, dry place in its original packaging or an airtight container.
How do I achieve a rich and buttery flavor in baked goods or pastries?
Use high-quality butter, consider techniques like laminating or creaming, and balance with complementary flavors like vanilla or nuts.
