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September 2012

August 2012

If It Ain't Buttermilk, What Is It?

I've heard it said that what we buy as buttermilk on the supermarkets now isn't the same as what buttermilk used to be. Can you explain the difference to me? Back in the day, as my kids would say, buttermilk was the liquid that was left behind when butter was made. 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


Time to Chill

Why do pie crust recipes tell you to refrigerate the dough before rolling it out? Refrigerating the dough after mixing has two main benefits. First, it cools down the fat, making it firm again. If the fat becomes too soft, it will mix too completely with the flour. Second, the resting period allows any gluten that was formed during mixing to relax. 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