Given the background description of some cooking related query, summarize the question into a title
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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: Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, there were some "cheese crumbs" that no amount of heat could dissolve, thus robbing me of a velvety textured Alfredo.I have successfully made Alfredo with ricotta cheese before. Is there any reason as to why the ricotta did not completely melt? The ricotta package was only opened a few days, so it couldn't have gone bad.

Answer: Why did my ricotta cheese did not completely melt in the Alfredo?


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?