I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


I have an electronic scale that has fluid ounces as one of its measurement capabilities. How is it possible that a scale can measure fluid ounces , being a volumetric measurement? I see plenty of other electronic scales for sale that say the same thing, so there must be some conversion factor that can be programmed into a scale. I... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


I started with plain flour and yeast and realized the flour wasn't sufficient. Without thinking, I grabbed the available flour on my shelf but discovered it was self raising after I had mixed it all. Is that still edible? What will happen to my pizza now? Thanks - Evelyn In general, if you use self-rising flour in place of plain... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Why is it that whenever I make scrambled eggs they end up in a puddle of yellowish water? - Gwen As is so often the case in cooking, the culprit is overheated protein. When you scramble eggs, initially the protein molecules in the eggs unfold into long strings that cross-bind with each other to form a network. That network holds... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward