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December 2011

Overcrowded Pan

Lots of recipes for stews and braises say to brown the meat "being careful to not overcrowd the pan." What does this mean and why does it matter? What happens if you put in too much meat at one time? The meat makes the pan cool down, due both to the lower temperature of the meat and the evaporation of liquid on the surface, and instead of browning, the meat oozes out juices and steams rather than browns. 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 are Egg Counted in Baker's Percentages

"I read your previous posting on Baker's Percentage. My question is, given that eggs contain a lot of water, should they be counted in the hydration percentage for bread?" About 76% of the total weight of an egg is water. Of the rest, ... 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


Just for Good Measure

Along with baking ammonia ... where does one find a dram of lemon oil, and for that matter, how much is a dram? Thanks for your answer on baking ammonia. --Karen The dram measure is not used very commonly now, perhaps because it has numerous definitions. Depending on who you consult, it is 1/8th of an ounce by weight, or... 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 to Cook Everything" by Mark Bittman is by far the most well thought out and robust iPad cooking app I have found 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