Given the background description of some cooking related query, summarize the question into a title
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Question: How can you tell if chocolate is already tempered?I have some bulk Bernard Callebaut milk chocolate chips.

Answer: How can I tell if my chocolate is tempered?


Question: This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow cooker.If I were to switch to a pressure cooker, would that be another method to keep meat moister? Or, if I'm not following the suggestions in the above post (in particular, using the right kind of meat), would a pressure cooker not really help me much?

Answer: Pressure Cooker vs. Slow Cooker for Moist Meat


Question: I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My intent is that some of the starch will dissolve into the water and help the fries crisp up better. Has anyone else tried this?

Answer:
Soaking starches in water for better frying