Dairy and Eggs

A New Hollandaise Method

For most special occasions around our house, whether it's Christmas, a birthday or an anniversary, we have Eggs Benedict for breakfast. The recipe is pretty straightforward. Toast and butter English muffin halves, top with ham or Canadian bacon slices and a poached egg, and nap the whole thing with Hollandaise Sauce. That is, straightforward except maybe for making the Hollandaise... 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


Here's my problem. I love tzatziki but every time I make some, it ends up so runny you could almost drink it with a straw. It is too runny for dipping pita or vegetables in. How can I make it thicker? --Gail Tzatziki is a traditional Greek dish made by combining yogurt, crated cucumber and other ingredients. There are two... 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


Storing Fresh Eggs

What is the best way to store fresh, uncooked eggs? --Sharon Eggs should be bought from the seller's cooler and kept in the refrigerator, at a temperature between 32°F (0°C) and 40°F (4°C). They should be consumed by the "best before" date on the package, or if there is no date within one week of purchase. Some sources recommend not... 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


Beating Egg Whites - How Cream of Tartar Helps

While you mentioned that cream of tartar, in a properly sealed container, can be kept indefinitely, I used mine last evening and the beaten egg whites did not turn out to be stiff as described in the recipe. I suspect the culprit is my cream of tartar being too old, even though it was kept in a tightly sealed container.... 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


Substitute for Gruyère Cheese

What can I substitute for Gruyère cheese? -- D To some extent, that depends on what you are using it for. In fondue, Emmental would be the standard substitution. If you can't find Emmental, look for generic Swiss Cheese. The Food Substitutions Bible suggests you can also use Comté or Beaufort as a general substitute for Gruyère. For melting on... 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 Can You Prevent a Cheesecake from Cracking?

How can you prevent a cheesecake from cracking? --Sr. Celine Cheesecakes crack because the filling expands during cooking and then contracts while it cools. If the filling is not able to relieve the stress caused by this contraction in some way, it cracks. There are a few ways to help prevent cracking, according to Harold McGee . They come down... 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


Creaming Butter II

My wife says I have to cream butter and sugar with electric beaters in one direction only. She says this will help incorporate the air into the mix and make it creamy. I seem to be getting results moving the beater through the mix ad hoc. Is there any science to beating in one direction for the purposes of creaming... 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 Tell if Eggs are Fresh

I have a carton of eggs without a best-before date on it. I think I have had the eggs for about two or three weeks. Is there any way to tell if they are fresh? --Lin There are two ways to tell how fresh your eggs are, but you need to remember that these are rough guidelines and that they... 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


Crunchy bits in Parmesan Cheese

I notice in Parmesan cheese sometimes that there are crunchy little grains. What are they and what causes them? Do they mean that the cheese is no longer good? --Anja The grains you are noticing are crystals of either calcium lactate or the amino acid tyrosine. Tyrosine is formed by the breakdown of proteins in the milk. It precipitates out... 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


Difference Between "Free Run" and "Free Range" Eggs

At the grocery store recently, I bought a cartoon of what I thought were free range eggs. When I got home, I noticed that the package said "free run." What is the difference? --Glenda Eggs can come from hens that are 'free range", "free run" or "battery". The image people are most familiar with is that of "battery hens", crowded... 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