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June 2006

Mise

One of the secrets to efficiency in the kitchen, whether professional or home, is a technique which in French is called Mise en Place (pronounced 'MEEZ on Plahs'). In some kitchens, the term is shortened simply to Mise. The term literally means to put things in their place. It refers to having things ready before you start cooking. In the... 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


Resting Pastry Dough

Why do recipes for pastry dough tell you to refrigerate it for a half hour before using? --Ashlan There are three reasons for chilling pastry dough before proceeding. First, and most important, is that during the cutting in of the fat, usually butter or lard, and mixing of the dough, the fat has had a chance to soften. If you... 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


Tomato Concassé

I have a recipe that asks for "tomato concassé". What is it and how is it used? --Julie Tomato concassé (pronounced "kon-kah-SAY") is a dice of tomatoes which have been peeled and the seeds removed. Recipes that use concassé are striving for a finer result, showing that you cared enough about the quality of the final product to remove seeds,... 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


Baking Soda and Buttermilk

Different recipes give ratios of baking soda to buttermilk that vary by two to one. Since buttermilk has long been a standardized manufactured product, there should be only one ratio. Do you know what it is? --Earl If the recipe contains no other acidic ingredients, then the ratio should be about 1/2 teaspoon of baking soda per cup of buttermilk.... 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