Meat and Proteins

Tying Roasts Together to Cook

I have 3 bottom rounds of beef that weight an average of 13 pounds each. I want to tie them together to cook. My recipe, which is for a steamship roast, is 5 minutes per pound at 500 degrees, then turn oven off for two hours then turn oven on again at 300 degrees for 45 minutes for medium to... 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


Defrosting Frozen Turkey

How long does it take to defrost a frozen turkey? --Andy The length of time it takes to defrost a frozen turkey depends on a few things, most importantly the weight of the bird and the method used. The length of time will also be affected by the temperature at which it is being defrosted. There are two generally accepted... 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


Give It a Rest

Why should you rest meat after cooking it? -- Darren Resting meat serves three purposes. First, it allows the meat to finish cooking through, Straight out of the oven, or off the fire, the outside of a piece of meat is hotter than the middle. The difference in temperature can be quite large. During resting, the heat from the outside... 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


Blowing Smoke Rings

When I barbecue meat, there is a layer just under the surface that doesn't look like it got cooked, even though the middle looks done. What causes that? -- Dean What you are seeing is called the smoke ring. It is an area of meat that, although it is cooked, hasn't turned the greyish brown we associate with cooked meat.... 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


My lovely wife was recently on a painting trip to Portugal, Spain and Morocco. You can check out some of her watercolors here. While in Marrakesh, she really enjoyed the Moroccan foods and returned home not only with some great new spices for me to play with, but also a request that I try making some Moroccan food for her.... 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


Fixing Over-Salted Food

How can I remove the "over-salted" problem in a cooked pork roast. I adjusted the sauce with red wine vinegar and brown sugar,which helped, and cut off the outside edges of roast. I have heard that adding a peeled potato to soup that is overly salty will reduce the salt. Is this true? --Susan There are only a few ways... 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


Chicken Oysters

Whenever I read instructions on how to cut up a chicken, the writer seems to invariably talk about the 'oysters'. What are they and how do I find them? --Sandy They oysters are small tender pieces of dark meat situated just forward (toward the front of the chicken) of where the thighs meet the backbone. Because they do very little... 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


Dis-dressed Turkey

I understand that the common wisdom nowadays is to cook stuffing separately from the turkey. Why? --Karen In order for salmonella and other bacteria to be killed, most food, including turkey, should be cooked to an internal temperature of 165°F (74°C). The temperature should be measured at the center of the food. The ideal cooking temperatures for turkey are 165°F... 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


Beef en Daube

On a recent trip to Victoria, British Columbia, Pat and I visited the home of some friends -- old friends for her, new friends for me. As probably is happening among foodies all over nowadays, conversation turned to the movie Julie & Julia which had just come out and, with that, discussion of the supposedly challenging and difficult Boeuf Bourguignon... 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


Can I Use Olive Oil to Marinate Beef

I have a family favorite flank steak marinade that uses vegetable oil. Can I substitute olive oil (health reasons) and get the same taste and marinade? I am worried that when the meat is marinaded over night in the refrigerator that the olive oil will harden. Thank you for your assistance. --Sandy The reason for using fat of any sort... 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