Previous month:
March 2010
Next month:
May 2010

April 2010

Insert a Toothpick at 3 O'Clock

Perhaps it was my years of cooking in studio and bachelor apartments using a two-burner hotplate or little more, that attracted me to the book Gourmet Meals in Crappy Little Kitchens, by Jennifer Schaertl. For years I lived in small spaces and served good meals to friends. Sometimes I had the luxury of a real stove top and oven, 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


Fixing Over-Salted Food

How can I remove the "over-salted" problem in a cooked pork roast. I adjusted the sauce with red wine vinegar and brown sugar,which helped, and cut off the outside edges of roast. I have heard that adding a peeled potato to soup that is overly salty will reduce the salt. Is this true? --Susan There are only a few ways... 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


When to Correct Temperature for Altitude

I have read your earlier post on high altitude cooking, but was wondering whether I should always correct the temperature for the altitude that I'm at, or just in some circumstances? Do I cook a holiday turkey to the same temperature or correct it for altitude? --Shoshana As noted in the post on High Altitude Cooking, the boiling point of... 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