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August 2011

Stewing over Recipe Instructions

My question involves a step in some soup and stew recipes that I suspect may have a purpose but which feels pointless and even annoying. After I saute my base vegetables, some recipes call for a small amount of flour to be added to the vegetables along with a little liquid to form a paste, which is cooked on low... 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


Getting to the Thick of Things

I have heard it said that when making pasta you should add a bit of the water from the cooked pasta to the sauce to thicken it. Does this really work? --Hayden Presumably, the idea here is that starch leeches out of the pasta into the surrounding water and that this starch is what will thicken the sauce. I think... 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


Substituting Greek Yogurt for Plain

I have a recipe that calls for plain yogurt. I don't have any but I do have plain greek yogurt. How do I substitute greek yogurt for plain yogurt? Do I use the same amounts or do I need to add more or less greek yogurt? --Mellisa Real greek yogurt is usually higher fat and has less water content than... 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


How Italian Food Conquered the World

Most of us have all heard the tale of how, at age fourteen, the young Italian Catherine de' Medici married Henry II of France and subsequently, perhaps single-handedly, brought about the creation of what we now think of as French cuisine. Not so, according to John Mariani. In his book "How Italian Food Conquered the World ", he suggests that... 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