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March 2006

Saving Sourdough Starter

I like to make sourdough bread on occasion, but I'm not up for feeding and caring for a starter all of the time. Is there some way that I can save the starter for times when I want it? -- Ruby The first step in making sourdough bread is to make a starter. Basically, a starter is similar to a... 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


Coming to Your Senses

When a friend of mine heard that I run a cooking Q&A site, he asked jokingly how to get his KD to come out al dente. At least I hope he was joking. The question, though, got me thinking about the fact that cooking is a multi-sensory task and that recipes frequently fail to capture the real knowledge that makes... 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


Substituting Thickeners in Sauces

What are the substitutions for using cornstarch or some other thickener in place of flour when making sauces? -- Sally Talk about a question that will lead you to a whole bunch of confusing answers! Here's the science -- what we call starch is actually two different molecules. One, amylose, is a long straight chain of glucose molecules. The other,... 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


Blanching Food

What does it mean when a recipe says to blanch something like beans? -- Janice Blanching is the process of rapidly heating a food, usually fruit or vegetables, briefly in boiling water. This might be done to prevent discoloration, to enhance existing color, or to help to remove the skin, as with tomatoes or peaches. The intent is not 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