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

frugallily

The above links to an earlier question about how to store potatoes without them going green!! Not about how to store sour cream!!!!

sandy2_2

chickaroonee wrote: »

hello I've been searching for a thread on using up some leftover sour cream but can't seem to find one - can anyone help? Or any tips? Thanks

Freeze it or use.... in cheesecake, ...in cake recipes eg banana loaf,..any recipe that uses yoghourt, ..toppings or in pitta bread eg smoked salmon and sour cream....mixing in with chicken to use with pasta.......

Sandy

chickaroonee

Oh will it work in cheesecake? Was going to make a white choc one this week anyway, so didn't know it would work in that.

sandy2_2

chickaroonee wrote: »

Oh will it work in cheesecake? Was going to make a white choc one this week anyway, so didn't know it would work in that.

have sent you a PM
Sandy

zippychick

Hi, wonder if someone could help? I have never really understood the different types of rice. I was thinking about making Biryani, but only have brown rice.

I am guessing brown is in its most natural state and has not been "stripped down", but I am never sure when it comes tosubsidising one rice with another type.

I did find a thread about using basmati for pudding rice, but that's not really what I'm asking :rotfl:

So question - when can and can't you substitue rice and what might the implications be? I could google it, but would like recommended links or advice from OSers here , i know i can trust.:beer:

CCP

Brown rice takes longer to cook than white, and tends to retain a firmer texture: it would probably be fine in a biryani, although it would have to be left to cook for longer, but it would be no good for anything where you wanted a soft texture.

Apart from that, I think the general rule is that smaller types of rice (pudding rice and the various types used for risottos) cook more quickly and end up stickier than longer grain types (like basmati or standard white rice). You can generally swap between types, but you'll get a different result depending on what you use.

That's my thoughts on the subject, anyway!

missychrissy

I find basmati is good with curries and cooks in about 9 mins. I use brown rice (I like it's nutty flavour) for most everything else but it takes 20 mins to cook. It's really a case of try it and see.

livalot

Can I make a cake without sugar..... OH asked me this morning and I have to say don't know the answer. I usually make a standard sponge cake eg equal amounts of butter, sugar and sr flour and then some eggs. So can I try leaving out the sugar ?

thanks for any answers

Savvy_Sue

You would need something to sweeten it, I'd say, but more knowledgable people will come along with suggestions! Also it helps with the rising, which is why 'official' bread recipes usually have it in.

Why do you want to leave it out? None in the house, health, or just an enquiry?

zippychick

livalot wrote: »

Can I make a cake without sugar..... OH asked me this morning and I have to say don't know the answer. I usually make a standard sponge cake eg equal amounts of butter, sugar and sr flour and then some eggs. So can I try leaving out the sugar ?

thanks for any answers

Can you use syrups etc? It's not something I have done myself, but this link gives some info. I do believe you need to replace the sugar . ALso heres a blog from a lady on Jamies site about the very subject