Given the background description of some cooking related query, summarize the question into a title
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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?


Question: Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?

Answer: What's the best way to store unused sushi rice?


Question: I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?

Answer:
Will meat taste okay if I cook it in a pan where the leftover fond seems burned?