Given the background description of some cooking related query, summarize the question into a title
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Question: The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart.But what happens to the improved flavour when those toasted sesame seeds cool down or get refrigerated and consumed without being reheated/re-toasted? Is that improved flavour retained? And would microwaving cooled-down toasted sesame seeds make any improvements to flavour?

Answer: Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?


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: Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the temperature to about 300°F and cooked it for an additional 3 hours. Our thinking here was that we can raise the temperature a bit, since the moisture can't escape anyway because it's wrapped in tin foil.We were hoping for a juicy and tender roast, that "tears apart" easily with a fork. At the end it wasn't tender and it was so dry that we were afraid it would suck the moisture out of the air... When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat? Was the temperature too high or wasn't the cooking time right? Is this even an appropriate piece of beef for "low and slow" smoking?

Answer:
Dry and Tough Rumproast