Given the background description of some cooking related query, summarize the question into a title
--------
Question: I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?

Answer: Why are eggs not stored in the fridge better in baking?


Question: My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?

Answer: How do I avoid hot fudge turning my ice cream into a soupy mess?


Question: I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution.So I would like to know how long should you brine meat for at this solution? What time with this solution should you brine per kg of meat and does this differ between poultry, fish and red meat?Just a rough estimation would be great as I don't want to over salt the food.

Answer:
How long should meat be brined for in a 10 percent solution?