Quick Questions on ANYTHING part 2. Please read first post for links to other threads

BlimusOreilly

Does anyone know a way of cleaning silver without using a shop-bought silver cleaner?

Penelope_Penguin

BlimusOreilly wrote: »

Does anyone know a way of cleaning silver without using a shop-bought silver cleaner?

Put it into a container with some soda crystals and scrunched up foil. Pour over boiling water and leave until cool More tips on this thread - Cleaning Silver.

Penny. x

jamanda

I have searched the forums for Rhubarb and Ginger jam. I have loads of rhubarb and have the powdery ginger spice in a jar. All the recipes seem to use real ginger. Does anyone have any idea how many teaspoons of ginger to put in for a mild effect for, say, 5lb of rhubard please?

Thanks, J

Pink.

Hi Jamanda,

I've never tried it but when I googled it the general feeling seemed to be that ground ginger isn't a good substitute for fresh ginger. If you do want to use it the general advice is to use 1/8 teaspoon for every tablespoon of fresh ginger.

Pink

Penelope_Penguin

jamanda wrote: »

I have searched the forums for Rhubarb and Ginger jam. I have loads of rhubarb and have the powdery ginger spice in a jar. All the recipes seem to use real ginger. Does anyone have any idea how many teaspoons of ginger to put in for a mild effect for, say, 5lb of rhubard please?

Thanks, J

When I make it, I use grated fresh ginger, and roughly chopped crystallised ginger.

When you're testing for set, you could taste the jam to see if it's gingery enough

Penny. x

jamanda

Thank you both. I'll have a dither now whether to use what I have or to buy some real stuff.

May have to eat half of it testing for taste and set.

Once again - thank you very much

BlimusOreilly

Penelope_Penguin wrote: »

Put it into a container with some soda crystals and scrunched up foil. Pour over boiling water and leave until cool More tips on this thread - Cleaning Silver.

Penny. x

Thanks Penny :T

Savvy_Sue

OK, I have two chickens each weighing 1.5 Kg, and they're both going in the oven at the same time.

Instructions say 55 min per Kg plus 25 minutes, so I'm thinking give them a couple of hours to allow for their being two of them, IYSWIM.

Or does it need to be nearer 3 hours?

They won't be touching each other (not quite sure how I'm going to achieve this but I'll manage it somehow!)

Savvy_Sue

Savvy_Sue wrote: »

OK, I have two chickens each weighing 1.5 Kg, and they're both going in the oven at the same time.

Instructions say 55 min per Kg plus 25 minutes, so I'm thinking give them a couple of hours to allow for their being two of them, IYSWIM.

Or does it need to be nearer 3 hours?

They won't be touching each other (not quite sure how I'm going to achieve this but I'll manage it somehow!)

I am about to answer my own question, should anyone else ever need to do this.

They have been in the oven for 2.5 hours, uncovered for the last 20 minutes, and I think they're cooked now. DH is about to carve so I'll find out.

It's taught me that whoever I ask about these things, it's not him, because he thought an extra 10 minutes would do it, but I wasn't convinced ...

It hasn't mattered because I forgot to peel the potatoes until late!

Sian_the_Green

Savvy_Sue wrote: »

I am about to answer my own question, should anyone else ever need to do this.

They have been in the oven for 2.5 hours, uncovered for the last 20 minutes, and I think they're cooked now. DH is about to carve so I'll find out.

It's taught me that whoever I ask about these things, it's not him, because he thought an extra 10 minutes would do it, but I wasn't convinced ...

It hasn't mattered because I forgot to peel the potatoes until late!

lol, glad it all worked out in the end! I am always a little confused about this, I know that with microwaves there is a certain amount of energy available and so you need to up the time if you double the amount but with an oven I would have thought that if it is fan assisted it shouldn't make much difference with 2 chickens, they don't sound too massive though. I would always err on the side of caution with chicken so I would go for too long rather than not long enough! Though give me a joint of beef and it would be getting passed quickly over a low flame then carved up