Methods and Techniques

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


Coming Clean

In your post on Seasoning Stainless Steel, you say to "wash in warm water with a small amount of dish soap and dry immediately." I thought that soap would dissolve the fat, so you would damage the coating if you use it. 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


Time to Chill

Why do pie crust recipes tell you to refrigerate the dough before rolling it out? Refrigerating the dough after mixing has two main benefits. First, it cools down the fat, making it firm again. If the fat becomes too soft, it will mix too completely with the flour. Second, the resting period allows any gluten that was formed during mixing to relax. 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 measure flour after it is sifted? It would be so messy to then put it back into the measuring cup!" The easiest way to measure flour after sifting is to sift onto a piece of (waxed) paper and then use that to transfer the flour to a dry measuring cup. This is likely how your grandmother would have done it. 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


A Scalding Question

When a recipe calls for scalded milk, can you use skim milk or do you need to use whole milk? 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


Blow-by-Blow

In a comment on your post regarding how to peel a hard-boiled egg, it says,"Another way to peel eggs to put a small hole in one end of the hard boiled egg. Cup the egg in one hand and then blow into the hole, the shell should come right off. Only use this method for eggs you are going 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


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


As frequent readers will know, I went to the King Arthur Flour "Artisan Baking at Home" class this past fall. Since then I have been working to make the best baguette possible in a home oven. After tweaking the KA method, and adjusting the recipe for Robin Hood unbleached white flour, I think I have gone about as far as... 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


Pizzelle Puzzle

I have used self rising flour instead of all purpose flour for a pizzelle recipe that uses rum, orange extract, grated orange peel, unsalted butter, eggs, vanilla extract, sugar, flour and baking powder. What can I do to correct the taste before baking them? For those who haven't heard of them before, pizzelle are a Italian waffle cookie. They are cooked in an iron that impresses a lace pattern ... 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