Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

CCP · 14 December 2011 at 9:55AM

beautiful_ravens wrote: »

Quick question - Whats the thing called that you put between a pan and the hob, to slow the heat right down...? The one I once had had a wood handle and a metal..round flat area.

Do you mean a diffuser? I've never seen one with a handle - the ones I've seen are just metal discs that you put under the pan - but it might be the same sort of thing?

beautiful_ravens · 14 December 2011 at 5:41PM

Thats it! heres one just like my old one
http://www.kitchenniche.ca/images/heat%20diffuser%20fox%20run%201.jpg

SDG31000 · 15 December 2011 at 9:56AM

I want to make parkin today and the recipe I have calls for medium oatmeal. Can I use Tesco value porridge oats? Or should I give them a whizz in the food processor to break them up a bit first? Thank you

squeaky · 15 December 2011 at 10:42AM

I should think a quick whizz would be fine. He sez. Guessing

Eenymeeny · 16 December 2011 at 9:59PM

I've just bought gingerbread men from a local baker and want to keep them for visitors on Boxing Day. Will this be ok please and if so, what's the best way to store them? (Thinking ahead in case we get snowed in!)

rosie383 · 17 December 2011 at 11:35AM

Can you not just freeze them? Mind you, depends on what decoration is on them I suppose.

Eenymeeny · 17 December 2011 at 11:56AM

rosie383 wrote: »

Can you not just freeze them? Mind you, depends on what decoration is on them I suppose.

Thanks Rosie, I wondered about that but they have icing and smartie style sweets on them. They came in one of those paperbags with white paper on one side cellephane on the other. I've folded it over to size and put them into an old ice cream carton. I could put that in the freezer? I was wondering how people who make them for hampers etc manage?

omnom · 18 December 2011 at 2:19PM

Plz help, I'm an absolute moron. I'm making a madeira cake. I was beating the butter and sugar, all good, however I then prematurely added the eggs (from the fridge) after I came in from an errand, I've tried to beat them in but the butter is all clumpy and lumpy and now there are lumps of butter everywhere. Can I save this? Total waste of butter, eggs, etc. otherwise. grrrrrrrrrrrrrrrrr.

Edit #1: OK WELL. I decided to risk the microwave and it's not looking too bad (was worried about the eggs). Hopefully it will work out.

Edit #2: Ok well... err... it's not looking so great (why didn't I beat the butter properly, woe!), but you can but try. Not sure why I'm updating this post lol, but yes.

Edit #3: Ok, er. If anyone was wondering how far wrong this experiment could possibly go, I thought I had turned the oven on but the only thing I managed to do is make the kitchen stink of gas. BAD DAY. However, the cake batter looks alright with flour etc. added!

Diflower · 18 December 2011 at 2:25PM

I think I would try adding the flour as well, since for an all-in-one mix it works. The only difference with those is that you use soft tub marg or very softened butter, but if you're using a mixer it might be ok.
All-in-ones also usually have a little baking powder added so maybe add some.
Good luck with it, how annoying.

Oh I was too late!

omnom · 18 December 2011 at 2:32PM

No, you weren't too late! It is looking disastrous! I don't actually have a mixer, only a wooden spoon. I think I'll just add the flour and see what happens haha, I've already used the expensive ingredients so in that respect is it too late to turn back.

Thanks!

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Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

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