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June 2008

Crunchy bits in Parmesan Cheese

I notice in Parmesan cheese sometimes that there are crunchy little grains. What are they and what causes them? Do they mean that the cheese is no longer good? --Anja The grains you are noticing are crystals of either calcium lactate or the amino acid tyrosine. Tyrosine is formed by the breakdown of proteins in the milk. It precipitates 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


Flour Mix-up

Hi! I have two containers of flour one of which is self-rising. The labels have gotten mixed up. Is there a way to tell which flour is the self-rising? Best, --Mike Your question got me to thinking about all sorts of different ways to tell the difference, but after a little head scratching, I think this is maybe the easiest.... 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