50p a day til Christmas - healthily?! Weezl's next challenge...

newlywed

Steel wrote: »

Any thoughts on how long squirty cream lasts? Surely in a can it's quite a while?

Not sure about that (don't eat cream) but when dad used to buy it, if it's been used and in the fridge a while the little bit in the nozzle can go off and taste yuk while the rest is ok.

So if you were thinking of testing it I would either squirt a bit out first to discard that bit, or else wash the nozzle very well - or both!!!

Steel_2

cw18 wrote: »

I've used that stuff well beyond it's date before without a problem - even cans we've used "now and again" from when I bought it.

But I have friends who won't touch anything on or after a use by/best before date -- one had a serious case of food poisoning once, but the others just "won't risk the health of their families". They shudder when I point out that if it weren't for "whoopsies" (some of which goes into the freezer which gains even more shudders) we wouldn't have meat more than a couple of times a week (when we have -- more shudders from friends -- value/smartprice mince or sausages)

Thanks! That's just what I wanted to hear!

I'm off into the kitchen now to kick some serious meringue butt...

Steel_2

newlywed wrote: »

Not sure about that (don't eat cream) but when dad used to buy it, if it's been used and in the fridge a while the little bit in the nozzle can go off and taste yuk while the rest is ok.

So if you were thinking of testing it I would either squirt a bit out first to discard that bit, or else wash the nozzle very well - or both!!!

I was looking at the gunky nozzle closely and thinking about that!

There's a little picture on the side of the can that shows the nozzle being flipped off and run under a tap so I clean it up and then do a taste test.

weezl74

ifonlyitwaseasier wrote: »

afternoon all,

i have a no knead bread question, can i use all bread flour or should i use have bread half plain flour instead ?

I think you can use any kind you like!;)

cw18

Brighton_belle wrote: »

hello, I'm just having a good read of hugh F-W book on meat which really explains about all meat cuts & cheap cuts.There is a section on slow cooking the so called tougher therefore cheaper bits. I borrowed it from the library.
I've recently stopped buying meat from supermarkets and only from local butcher, and although prime meat is pricier, my meat bill is getting lower because of what very helpful butcher + H FW book is teaching me. Don't know if that helps at all. Really good flavour too. Definitely going to try totters next week:D
Happilass - I'm a lurker and a red/green gal too:D . As a red day fan, we do like our meat, so the above is proving very useful.

Will see if our local library has the book (not very big, so I've not been in for over 6 years -- guess I'm going to have to rejoin as I know my tickets expired), but we don't have a local butcher The round trip to the closest is over 3 miles, and I've got Co-Op, Somerfield, Aldi, Lidl and Tesco closer to us (Tesco isn't much closer though)

Bunny200

I need bread advice, I can successfully make bagels and rolls but when it comes to loaves of bread I have had rubbish results so need some advice. I've tried kneading and no-knead recipes and get the same results every time. Tried no-knead today and its definatly the most efficent way to get a not very good loaf of bread:rotfl:

The bread taste nice, especially todays, (the kids love it!) but it just doesn't rise very well. I used 1 lb of strong flour and the ratios to water seem ok, the crumb looks good with lots of bubbles but the bread is only 2 1/2 inches tall which makes for very small sandwiches! Do you think I'm using the wrong sized tin? Thats the only thing I can think of, I'm using a tin thats 6.5 in w x 9.5 in l x 4.5 in d and the best I've managed is a loaf about 3 inches high. Should I be using a smaller tin or 2lbs of flour? The size loaf tin I have is 4.5 in w x 8.5 in l x 2 in d and I've always felt it was too small for a loaf of bread, usually use it for banana bread or meat loaf kinda things.

Would appreciate some advice as its becoming a point of principle now that I CAN bake a decent loaf that provides decent sandwiches rather than kiddie sandwiches (although DD1 will have them for school!)

Could insert some pictures if someone can talk me through it!

cw18

Bunny200 wrote: »

Do you think I'm using the wrong sized tin? Thats the only thing I can think of, I'm using a tin thats 6.5 in w x 9.5 in l x 4.5 in d and the best I've managed is a loaf about 3 inches high. Should I be using a smaller tin or 2lbs of flour? The size loaf tin I have is 4.5 in w x 8.5 in l x 2 in d and I've always felt it was too small for a loaf of bread, usually use it for banana bread or meat loaf kinda things.

My loaf tins are bigger at the top than the bottom (sloped sides)

The base measures 3.5" x 7.5" and the top is (almost) 4.5" x (almost) 8.5" -- and it's about 2.5" high.

When I made the potato bread I split the dough between 2 tins, but could have left it in one as it didn't rise properly due to me not activating the yeast properly :rolleyes2

weezl74

Bunny200 wrote: »

I need bread advice, I can successfully make bagels and rolls but when it comes to loaves of bread I have had rubbish results so need some advice. I've tried kneading and no-knead recipes and get the same results every time. Tried no-knead today and its definatly the most efficent way to get a not very good loaf of bread:rotfl:

The bread taste nice, especially todays, (the kids love it!) but it just doesn't rise very well. I used 1 lb of strong flour and the ratios to water seem ok, the crumb looks good with lots of bubbles but the bread is only 2 1/2 inches tall which makes for very small sandwiches! Do you think I'm using the wrong sized tin? Thats the only thing I can think of, I'm using a tin thats 6.5 in w x 9.5 in l x 4.5 in d and the best I've managed is a loaf about 3 inches high. Should I be using a smaller tin or 2lbs of flour? The size loaf tin I have is 4.5 in w x 8.5 in l x 2 in d and I've always felt it was too small for a loaf of bread, usually use it for banana bread or meat loaf kinda things.

Would appreciate some advice as its becoming a point of principle now that I CAN bake a decent loaf that provides decent sandwiches rather than kiddie sandwiches (although DD1 will have them for school!)

Could insert some pictures if someone can talk me through it!

Hi bunny,

Sorry the bread's not working so well for you

ours usually rises a cm above the edges of the tin, especially in the middle, but not loads more than that. I'm not sure how well it works to reduce the batch because I think there's a minimum amount of yeast that needs to be in the batch to make the magic happen. I've been doing that recipe for a year an the last but one batch I made was the only one that failed, wouldn't even rise to 3/4 up the tin!

Do post pics and we'll see if we can help!

Weezl x

ceridwen

HypnoNu wrote: »

shaz, as a kid my mum quite often make paneer when we had too much milk and we always used a tablespoon of vinegar to make it with and not lemon juice but I should imagine it creates the same effect, the paneer you make a home is always a bit crumblier than the stuff you buy in packets but it is tasty!

Errr...'scuse I purlease...but what type of vinegar was it? The choice chez ceridwen is malt, white wine, cider and balsamic....I'm thinking presumably the white wine vinegar or cider vinegar would be okay?

Bunny200

cw18 wrote: »

My loaf tins are bigger at the top than the bottom (sloped sides)

The base measures 3.5" x 7.5" and the top is (almost) 4.5" x (almost) 8.5" -- and it's about 2.5" high.

When I made the potato bread I split the dough between 2 tins, but could have left it in one as it didn't rise properly due to me not activating the yeast properly :rolleyes2

How much flour would you usually use to fill this tin, sounds the same size as my small tin but always thought it was too small for 'real' bread