Kitchen Science

Better Beans

Try brining them overnight. It may just change your outlook on using dried beans. 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


No Mix-ology

My wife keeps telling me that I shouldn't mix the last leftovers, say from a container of hummus, with the new one. I say there is no reason not to. What do you think? There is good reason behind your wife's concern, ... 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


Say Again!

If a diet calls for 9 ounces of protein daily, how many grams would that be? Nine ounces equals 255 grams, but if a diet calls for nine ounces of protein, the first thing I would recommend is checking out just exactly what the author meant by the word 'protein'. 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


Vegetarian Minestrone

My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami. To test... 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


Lighten Up! What Do You Mean by 'Lighten Up'?

In our local newspaper recently was an article titled Italian twist lightens up classic French onion soup1. The author is a well known and respected chef, author and TV personality. The lead in says, "In my quest to slim down this French classic, I turned to Italy. I swapped out Gruyere in favour of Parmigiano-Reggiano and moved the croutons and... 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


No Peeking!

I keep hearing that when you cook rice you shouldn't lift the lid to see how it is doing. Why not? - Sally The theory is that if you peek at the rice, either the pot will cool down, meaning that it will take longer to cook, or that you will lose moisture so the rice won't cook properly. So, how true are these theories? 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


Oh, Nuts! A Sticky Problem

Heating maple syrup with lime juice makes for sticky results. 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


Old Tales Die Hard

I noticed in your recipe for Salade Niçoise,that you say to put all of the dressing ingredients into a mini-blender and whiz until smooth. I thought when making a vinaigrette or mayonnaise that you had to drizzle the oil in a drop or two at a time! When making a vinaigrette or mayonnaise by hand you need to drizzle the... 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


What Makes Double Acting Baking Powder Double Acting?

What Makes Double Acting Baking Powder Double Acting? Double acting baking powder is called that because it has two reactions, one at room temperature when the wet ingredients come into contact with it, and a second in the heat of the oven. To get the double acting part, two different powdered acids are typically used -- one for each reaction. Some people mistakenly think that because a batter increases in volume during cooking that this is 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


How to Calibrate a Thermometer

I got a new quick read probe thermometer, but I'm not sure it is reading accurately. Is there an easy way to check it? -- Dan There are two temperatures that are very easy to check a thermometer for in the home kitchen -- the freezing point of water, and its boiling point. Water freezes at 32°F (0°C). If your... 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