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August 2006

Crème fraîche

What is crème fraîche? I have several recipes that call for it but I can't find it anywhere. --Eva Crème fraîche [pronounced 'krem FRESH'] is a common ingredient in French cooking. It is a fermented cream product with 30% or more butter fat, by weight, and is used to garnish soups or desserts. It is also used as an ingredient... 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


Freezing Tzatziki

Can you freeze tzatziki? I have gallons of it left after a wedding. help! -- Wendy This was kind of answered in the posting on Freezing Cream Cheese Dips. The chances are that your tzatziki may exude some water after it has been frozen and then thawed. If so, I would recommend pouring that off rather than trying to stir... 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


Balsamic Vinegar

Why do some Balsamic Vinegars cost a few dollars a bottle while other may cost a hundred dollars an ounce. Is there a difference? --Bryan Traditional balsamic vinegar is the result of a long process that starts with the juice, or 'must', of Trebbiano and Lambrusco grapes being boiled until the liquid is reduced to about two thirds of its... 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


Beurre Blanc Breaks

Every time I try to make a Beurre Blanc, it separates into a greasy mess. What is happening, and how can I prevent it? --Meegan A Beurre Blanc is a sauce made by reducing a mixture of wine, vinegar and shallots. Butter is whisked into this to form a sauce about the consistency of heavy cream. Other acids and flavors... 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