instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
answer:
Should chicken be cooked beforehand while making pizza?


question:
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
answer:
How long does butter cream icing keep?


question:
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks. What is the point of using hot syrup instead of sugar?
answer:

Why mixing hot syrup (sugar + water) into yolks in sabayon?