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April 2005
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June 2005

May 2005

Jellied Fruit Salad Won't Set

Q: I made a jellied fruit salad recently that didn't set. Did I do something wrong? Would it help to add more gelatin? Chances are that you used fresh pineapple, kiwi, or papaya in your salad. Each of these fruits, and a few others, contains high enough levels of an enzyme that breaks down protein to stop the jelly from... 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 "MasterCook"

MasterCook Deluxe 8.0 If you are looking for software to organize and maintain recipes on your computer, take a serious look at MasterCook. Entering recipes is a snap. You simply enter the amount, units of measure and ingredients, and any preparation instructions if you wish. The "FastFill" feature will scan ahead on ingredients and suggest choices. You can either accept... 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


Cook’s Sensibilities and More

My friend Dani posted a comment on the site in which she mentioned that she can’t make beans like her mother used to. I have always had a similar problem making latkes (potato pancakes) using my Mother’s recipe. Now, your first reaction is likely, “Oh, she left something out of the recipe. People sometimes do that to keep their recipe... 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


Scalding Milk

Q: I have heard that it isn't really necessary to scald milk, even though the recipe may tell you to. Is this right? Milk is scalded by heating it to 180°F (82°C). Visually, at sea level, this is the point at which tiny bubbles begin to form. Because water boils at a lower temperature at higher altitudes, this visual clue... 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