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July 2010

Blowing Smoke Rings

When I barbecue meat, there is a layer just under the surface that doesn't look like it got cooked, even though the middle looks done. What causes that? -- Dean What you are seeing is called the smoke ring. It is an area of meat that, although it is cooked, hasn't turned the greyish brown we associate with cooked meat.... 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


Welcome Back, Taj

One of my major good fortunes, food-wise, was that my father was a nuclear physicist working at a university which had a fairly good international reputation. What does nuclear physics have to do with food? It turns out lots, but my particular good fortune was that Dad had a habit of offering his post-grad students the deal that he (Dad)... 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


1,000,000 Readers

At 6:10 PM today, July 9, 2010 (local time), KitchenSavvy had its 1,000,000th reader. The article read was "Sifting Flour", which is 6th most commonly read page on the site. The 5 pages that rate higher than "Sifting Flour" are: Baking Soda vs. Baking Powder Peeling Hard-Boiled Eggs Substituting Whole Wheat for White Flour How Long Can Cooked Food Be... 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