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December 2009

Roll of the Dice

What is the difference between a brunoise and a mirepoix? --Sylvia Both brunoise (pronounced "broon-WAHZ") and mirepoix (pronounced "meer-PWAH") are preparations of vegetables used in cooking. A mirepoix is a dice or rough chop of carrots, onions and celery used as a flavor base in cooking. The dice is usually around 1/4 inch (6 mm) to a side, although it... 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


Dis-dressed Turkey

I understand that the common wisdom nowadays is to cook stuffing separately from the turkey. Why? --Karen In order for salmonella and other bacteria to be killed, most food, including turkey, should be cooked to an internal temperature of 165°F (74°C). The temperature should be measured at the center of the food. The ideal cooking temperatures for turkey are 165°F... 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