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April 2006

Slicing Roast Beef

Every time I try to slice a roast, the taste of the meat is really good but I end up with shredded meat instead of nice neat slices. What is the secret to getting good sliced roast beef? -- Toni As the meat cooks, the fat and connective tissue in it dissolve from the heat. Most of the connective tissue... 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


Raising Bread

Why do some bread recipes say to let the dough rise once before forming into loaves while others say to let it rise twice? -- Eileen There are three basic factors at work in the amount of time that dough is allowed to rise -- ingredients, convenience and flavor. Doughs that are allowed to rise longer tend to develop more... 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


Black Spots on Potatoes after Boiling

Sometimes, when I boil potatoes, after I drain them I find gray or black spots on the surface. What is this, and are they still safe to eat? -- Marianna Those spots are caused by a chemical reaction involving iron, the phenolic compound chlorogenic acid and oxygen. Because it occurs more often at the end of the potato closest 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


Removing the Skin from Garlic

What is the best way to remove the skin from garlic? -- J.M. There are a number of ways to remove the skin from garlic. To start, break as many cloves of garlic as you need from the head. If the central stalk on the head of garlic is stiff, then you can usually just twist and pull it out,... 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