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May 2008

Inconsistent Gelatin Results

I find that I get inconsistent results when I use gelatin. Even for the same recipe, sometimes it will come out softer or firmer than other times. What is happening? --Sara Gelatin is a protein-based thickening agent used primarily in making desserts, aspics and jellies. It comes in a powdered form which is easy and convenient for home cooks, and... 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


Schmaltz

What is Schmaltz? How is it made? --Brad Schmaltz is the rendered fat of chickens, used in traditional Jewish cooking. The word comes from the Yiddish for "chicken fat." It's made by cutting the skin and fat from the birds into small pieces (1" or 2.5 cm square) and placing them into a saucepan with a small onion that had... 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