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January 2007

Getting Bread to Rise

My wife makes home made bread and we love it, but she can't seem to get it to rise enough. This is regular dough bread. She lets it rise once then forms it in the pans and lets it rise again, but it doesn't raise enough to suit us. What can we do? There are a number of things your... 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


Rainbow Colors on Meat

I notice sometimes that meat in the display counter at my local butcher shop has a green and magenta sheen to it. What causes this? Is the meat still okay to eat? --Toni What you are noticing is likely a phenomenon referred to as iridescence, or more technically birefringence. Essentially, this is the same effect as light passing through 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


Which Olive Oil to Choose

There are so many different brands and varieties of olive oil on the store shelves. Which one should I choose? --Malka There are three grades of olive oil generally available in North America -- Extra-Virgin olive oil, Virgin olive oil, and just plain Olive Oil, with no other description. Each is distinguished by its processing technique, acidity and flavor. Extra-Virgin... 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


Let Them Eat Cake

One of the most common questions I get has to do with cake recipes or variations on cake recipes. Some examples of the questions I receive are: - What is the correct ratio of baking powder to baking soda for a cake? - How much baking soda should I use per cup of buttermilk or sour cream? - Should I... 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


Cream of Tartar Shelf Life

Can you tell me if Cream of Tartar has an expiry date? How long can I safely keep it on my shelf? --Sandra Cream of Tartar, chemically known as Potassium Bitartrate (KHC4H4O6), is found as a white crystal on the inside of wine bottles or casks used in the making of wine. It is used to stabilize beaten egg whites... 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