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February 2010

January 2010

Chicken Oysters

Whenever I read instructions on how to cut up a chicken, the writer seems to invariably talk about the 'oysters'. What are they and how do I find them? --Sandy They oysters are small tender pieces of dark meat situated just forward (toward the front of the chicken) of where the thighs meet the backbone. Because they do very little... 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


Baking Ammonia Substitute

I have a cookie formula that calls for baking ammonia. What are the proportions to replace the baking ammonia with baking soda or baking powder. I know that baking powder is a mixture of soda and Cream of tartar. I will appreciate your help. --Ted Baking ammonia, also known as ammonium bicarbonate, is a white powder or crystal that was... 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


Searing Scallops

I like to sear and cook scallops in butter, but I have a hard time getting a great sear on the scallops without the butter really browning too much. The issue isn't the scallops as much as it is the sauce that I attempt to make after the scallops have seared, After the scallops sear I build my sauce by... 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