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February 2012

January 2012

Tales from an Old Salt

I recently learned that all white salt is processed and devoid of some 80 minerals. Is that why iodine is added? --Name Withheld Salt, whether of the table salt variety or harvested by vestal virgins under a full moon in October contains almost no iodine, unless it is added. According to M. G. Venkatesh Mannar, Executive Director The Micronutrient Initiative... 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


Mexican Vanilla Extract - Is It Safe?

Happy New Year. Some friends of ours just came back from a trip to Mexico and they brought us a bottle of vanilla concentrate. I’ve never used ‘concentrate’ before so decided to Google it. Some people are saying to not use it for it could cause liver damage if there’s a certain ingredient in it. Can you help clarify some... 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 Does Gluten Free Baking Rise

I understand how the gluten in wheat flour works to capture the gas formed by either yeast or baking powder or soda, but what makes the non gluten containing flours rise? --Lynn In normal baking, the proteins glutenin and gliadin in flour bond with the water and with each other to form long strands and sheets of what we know... 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


Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing? --Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical... 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


Raw Egg Whites

Is it necessary to cook the egg whites, or is it safe to use them, blended with other ingredients? You are right to be concerned about using raw egg whites. The USDA now warns against eating anything made with raw eggs and especially about serving them to infants, young children, older adults, pregnant women, and people with weakened immune systems, since they are the most susceptible to salmonella bacteria. 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