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November 2004
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December 2004

Breading Cutlets

Q: I have beef, or sometimes venison, that has been run through a tenderizer. I want to bread them and fry or bake them like a veal cutlet. My problem is that I dip the meat pieces in egg and then lay them on a plate that has a mixture of flour/seasonings/fine breadcrumbs. I then put usually olive oil in... 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


Custards and Sauces

Have you ever had a custard turn into wet scrambled eggs, or a cheese sauce separate into a greasy, grainy mess? In both cases, the problem is protein that has been overcooked. Understanding the behavior of proteins during cooking is one of the most fundamental skills for success in the kitchen. What are proteins? They are long molecular chains, made... 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


Flour Power?

Q: Bread recipes always say that the amount of flour needed may vary depending on humidity and moisture content, but my automatic bread machine does quite well using the same amount of flour each time. How can that be? The idea that the amount of flour required in a bread recipe will vary because of humidity is actually a 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


Why Refrigerate Ketchup?

Q: Why does my ketchup bottle say to refrigerate after opening? When I was a child, we used to keep the ketchup in the cupboard. Good question! And it's not only ketchup. The same thing applies to soya sauce and a bunch of other items. There are four possible reasons for the change. The first, and most cynical, is perhaps... 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 Just Don't Get It

OK. I confess, I just don’t get it. Admittedly, I am not a fan of low-carb diets, but I’ll leave the debate to the doctors and nutritionists. Personally, I lean towards "Your lips are the gatekeepers of your hips", also known as "If you don’t eat it, you won’t wear it." But what has me scratching my head today 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


Dave Recommends "Cookwise"

Cookwise: The Hows and Whys of Successful Cooking by Shirley O. Corriher If you are a fan of FoodTV's program "Good Eats", then you will recognize Shirley O. Corriher as the food scientist who graced many of the early episodes. Her book Cookwise explains, in easily understood terms, the decisions and processes that make good recipes and great food. For... 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


Bain-Marie

Q: In a recipe I read recently it said to use a ‘bain-marie’. What is this and how does it work? A bain-marie is a water bath made by placing a container in which you are cooking something into another vessel with water in the space between. It is used for delicate dishes such as egg custards or sauces that... 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


Wine 'Legs'

Q: What does it mean when people say that a wine has “legs”? In wine, “legs” refer to the way that wine swirled in a glass runs down the inside surface. Fill a wine glass one quarter full and gently move the glass in a circular motion so that the wine swirls up the sides. Hold the glass still and... 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