Previous month:
September 2015
Next month:
January 2016

November 2015

Why is it that whenever I make scrambled eggs they end up in a puddle of yellowish water? - Gwen As is so often the case in cooking, the culprit is overheated protein. When you scramble eggs, initially the protein molecules in the eggs unfold into long strings that cross-bind with each other to form a network. That network holds... 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