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February 2006

Meat Dries Out in Slow Cooker

I've just started using a slow cooker, and have had pretty mediocre results in keeping my meat moist vs. conventional cooking. For example, the chicken always seems overdone and dry. Even my beef stew has been on the dry side, with my latest one almost inedible (not tough--just dry) after 7.5 hours on Low. My question is: Am I simply... 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


Basting

What does it mean to baste something? How and when do you do it? -- Nora Basting is used in roasting meat and poultry. To baste something, you take some of the juices that have collected in the bottom of the pan and use them to moisten the top surface. The juices may be spooned over the meat or brushed... 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


Bread Pre-ferments

I've tried several times to make a biga, but the ingredients don't come together. When I first mix it, it resembles tiny balls but goes no further than that. I am using King Arthur bread flour, recently purchased, and Fleischmann’s instant yeast. The water is at room temperature. My question is, could the yeast be old and should I use... 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


Jus'ed Cause

What is the difference between au jus and gravy? -- Overheard in a restaurant This just heard. Homer Simpson, "Mmm, jus! Not quite gravy, not quite blood." Well, not really, but it made me smile. The short answer is, "Probably the size of the bill." With the trend to call simple things by fancy names, many restaurants are serving gravies,... 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