Why should I use cold butter in pastry?
Cold butter creates steam as it melts in a hot oven, which results in flaky layers.
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 store fresh horseradish or wasabi?
In the refrigerator’s crisper drawer, in a breathable bag or container. For longer storage, consider grating and freezing.
How do I achieve a creamy texture in risotto?
Stir regularly to release the starches, use Arborio or Carnaroli rice, and finish with butter or cheese.
How do I prevent a soggy or limp texture in roasted or baked vegetables?
Ensure a high oven temperature, avoid overcrowding the baking sheet, and turn or stir for even cooking.
Why did my emulsified sauce (like hollandaise) split?
Temperature extremes can cause splitting. Re-emulsify by slowly whisking the split sauce into a bit of water or another yolk.
Why do some recipes require ‘sifting’ of dry ingredients?
Sifting aerates ingredients, removes clumps, and ensures an even mixture, resulting in a lighter end product.
How do I achieve a glossy and smooth texture in chocolate ganache?
Use a proper ratio of heavy cream to chocolate, ensure the chocolate is finely chopped, and whisk until smooth.
