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December 2004

November 2004

Cappuccino Panna Cotta

This isn't supposed to be a recipe website (Lord knows, there are enough of those around!), but sometimes I'll find a recipe that is just so-o-o-o good that I want to publish it. So, here is a great recipe for a tasty dessert: Cappuccino Panna Cotta Makes 6 half-cup servings 1 cup Milk 2 cup Whipping Cream - Divided 1/2... 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


Salt [of the Earth?]

Q: There are so many varieties of salts available. Which should I use? I assume that you are referring to Sodium Chloride (NaCl), the stuff found in common table salt. As well as table salt, varieties include kosher salt, sea salt, and salts of various colors. The question of which to use is not simple to answer. When salt is... 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


KitchenSavvy Kitchen Science

A frequent response I give when people ask me a cooking question is, “Try it for yourself and see.” The problem with this reply, however, is that it is not always easy to do. I don’t mean that we don’t have the big science lab to test things out. What I mean is that human beings are naturally inclined to... 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


Grilling Steak

Q: How can I tell if the steak that I am grilling is cooked the way I like? The best way to tell if a steak is cooked properly is with a quick-read thermometer. Following the manufacturer’s directions, insert the tip of the thermometer into the centre of the steak, at least an inch (2.5cm) away from any bone. The... 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


Dave Recommends #1

The New Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer, Ethan Becker For the inaugural book recommendation in KitchenSavvy, how can I choose anything other than the foundational "All New All Purpose" Joy of Cooking. Originally self-published in 1931 as The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat by Irma Rombauer, updated... 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


Seized Chocolate

Q: For our anniversary, I was planning to dip strawberries in chocolate. As I was melting the chocolate in my double boiler, it suddenly turned into a solid lump. What happened? What happened is your chocolate got ‘seized’, and I don’t mean by the culinary police. Seizing happens when water gets into melted chocolate. Only a very small amount of... 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


Hi. I’m Dave Katz, creator of KitchenSavvy, which combines my life-long passion for food and cooking, my science background, and my analytical skills in research and writing, to answer questions about the “how” and “why” of cooking. KitchenSavvy has answers to readers' food and cooking questions, opinion pieces, reviews, recommendations, and recipes. It all started at a young age, when... 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


Ways You can Support KitchenSavvy

Purchase recommended books and other products through the affiliate links on this site. By buying through these links, you are contributing to the sustainability of KitchenSavvy. If you click through from KitchenSavvy, a commission is paid to us on anything you purchase. Note that if you leave the site and then return from a different link, then there may not... 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


The "Dave Recommends" Collection

The New Food Lover's Companion by Sharon Tyler Herbst Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating by Walter C. Willett Bread of Three Rivers: The Story of a French Loaf by Sara Mansfield Taber Books and Resources Mentioned in Articles Cook's Illustrated Magazine; Christopher Kimball, ed.; Boston Common Press The Curious Cook: More Kitchen... 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


Privacy, Copyright and Disclaimer

KitchenSavvy does not collect contact information. We will not forward email or other contact information received to any third party, except as noted for comments, below. Name, email address and URL information provided by readers on comments is optional, however if it is provided it will appear on the site. KitchenSavvy reserves the right to edit or remove any comments... 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