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October 2005

September 2005

Pre-cooking Pasta

Q: I'm having a dinner party this weekend and would like to know if I can pre-cook the pasta, refrigerate it and then reheat it just before serving. -- Michael M. Restaurants do it all of the time. Boil the pasta as usual, but under-cook it just a little. Drain the pasta and then dump it into a bowl 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


Temper, Temper

Q: In cooking, what does it mean to temper something? -- Rochelle Tempering refers to the blending of ingredients of different temperatures. There are two common uses of the term, to temper eggs or to temper chocolate, although the way tempering works differs between the two. In tempering eggs, you add a small amount of a hot liquid into relatively... 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


Clarified Butter

Q: What is "clarified butter"? -- Lily Clarified butter, also known as drawn butter, is butter from which the water and milk solids have been removed. Store-bought butter contains somewhere around 16-18% water by weight. It also contains between 1-2% milk solids other than fat, the proteins (caseins and whey) and carbohydrates (lactose) found in milk. The remaining 80-82% 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