instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've always learnt that you add the wet ingredients to the dry ones.Looking at some recipes:"Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ...""Pour wet ingredients into dry and mix until just combined""Mix dry ingredients together, Mix wet ingredients together, and Combine wet and dry together and bake!""Make a well in the dry ingredients and then pour the wet ingredients into the well and mix"Is there a reason to always add wet to dry and not the other way around?Are there any types of recipes that , in fact, reverse the order?
answer:
Order of combining wet and dry ingredients when baking

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:
I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.As a baseline, the recipe I use for the lemon curd is:2 eggs and 2 yolks200g (1 cup) sugar125g (1 stick) butterjuice of 2 lemons, zest of 1-2 (to taste)
answer:
How to approach making fruit custards?