Kitchen Basics

I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means... 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


I started with plain flour and yeast and realized the flour wasn't sufficient. Without thinking, I grabbed the available flour on my shelf but discovered it was self raising after I had mixed it all. Is that still edible? What will happen to my pizza now? Thanks - Evelyn In general, if you use self-rising flour in place of plain... 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


Is it okay to use extra virgin olive oil to season a pan? - Mary I wouldn't recommend using extra virgin olive oil, simply because you are paying a premium for the extra virgin part. That said, pretty much any cooking oil can be used to season frying pans. I use regular olive oil to season my cast iron pans,... 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 do you convert solid coconut oil weight to fluid ounces? -Marleen In order to know how many fluid ounces there are for a given weight of coconut oil, or any other ingredient, the first thing you need is a conversion factor. It turns out that the USDA has a very helpful tool, called their Nutrient Database (http://ndb.nal.usda.gov/index.html). To use... 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


Freezing Cheeses

Sometimes I make a dish which calls for Gruyere, Jarlsberg or another pricey cheese which is sold in much larger quantities than I require. Can these cheeses be frozen and used later for another cooked dish? -Zender Cheese can be frozen, however freezing can affect the quality of the cheese. In general, higher fat cheeses will freeze better than lower... 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


Despite its reputation as being the hallmark of a skilled chef, a beautiful cheese soufflé is surprisingly simple to do, takes very little effort, and wows dinner guests. And, contrary to popular myth, you don't need to tiptoe around the kitchen while it is baking. 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


Rising to the Top - Of the Peanut Butter, That Is

How can I remove the oil from the top of a jar of peanut butter? Also, can I use the oil for cooking? - Tony Like you, I suspect, I prefer so-called "natural" peanut butter with no added ingredients over those made with hydrogenated oils and sugar. I find the other stuff gives it an unpleaseant texture and a cloyingly... 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


Thyme and Thyme Again - the Gentle Art of Flavoring.

This post is a bit of a rant and a bit of a cooking lesson. Recently for lunch I grabbed a bowl of soup, as I usually do, from the Boffins Atrium Café at Innovation Place in Saskatoon (shameless plug for my wife's book of watercolor paintings of our beautiful city). My choices were Golden Chicken Rice or vegetarian Mushroom... 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


Frying Pan Concern - Cleaning After Cooking Chicken

How do I clean a seasoned fry pan in which I've cooked chicken? -Diane I'm not really sure what this question is getting at, but I'll hazard a guess that since chicken is notorious for contamination from salmonella, enterococcus or E. coli (among others), what you are concerned about is cross-contamination of other foods by a pan in which chicken... 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


Water Needed for Large Quatities of Rice

When you cook larger quantities of rice, you need proportionally less water. 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