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

zippychick

CCP wrote: »

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!

Brill info thanks. I am just trying to get an understanding of what and when I can replace. I have never really understood rice - wasn't really fed it much as a kid so never really encountered it IYKWIM. It just seems like you could end up with 5 or 6 rice types in your cupboard, possibly unecesarily!

livalot

Savvy_Sue wrote: »

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?

Thanks for the answer. The reason I have asked is OH is diabetic. He is very good and has given up most sugar and has not started using artificial sweetners in anything. He will eat cake once in a blue moon, but just lately has been avoiding it completely as it really makes him feel very unwell. I have cake in the house regularly as I have two dds......just wondered if there was a cake I could make that would keep everybody happy:D

livalot

zippychick wrote: »

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

Thanks for the links .... the Banana-Nut Cake sounds lovely ....just the sort of thing I could start trying.....

zippychick

livalot wrote: »

Thanks for the links .... the Banana-Nut Cake sounds lovely ....just the sort of thing I could start trying.....

Here chick, i googled "diabetic cake recipes"

Olliebeak

Can anybody help me please!

Wanted to make a batch of 'Twinks' BUT I've found my jar of Golden Syrup has gone out of date :mad: - April 09 PLUS it's gone solid in the jar (similar to thick honey).

What I need to know is:

1. Would other OS'ers still use it?
2. Could I just give it a blast in the microwave, like I do with Honey, to get it runny again?

Many thanks - Ollie

sandy2_2

yes and yes, but not in the tin and only on lowish setting to see how it goes

Olliebeak

:T Thank you, Sandy .

It's the SmartPrice Golden Syrup and comes in a jar, so no problem.

BigMummaF

Hi Livalot..my dad was an insulin-dependent diabetic for 20+yrs & mum is on tablets for it now, so we just cut the sugar down to a level that doesn't overly affect the taste. As a general rule, I'll add a quarter of the amount in a cake with added fruit, choc chips, nuts etc--so 1oz instead of 4--& up to a third in vanilla/chocolate/lemon sponge if they are going to be left plain, so 1.5oz instead of 4. My offspring now don't like "full strength" sugar in anything--including milk puddings--so I suggest giving it a go. The Diabetes UK site is also very helpful particularly to the newly diagnosed, & updates the information regularly.

CCP

zippychick wrote: »

It just seems like you could end up with 5 or 6 rice types in your cupboard, possibly unecesarily!

Sorry for the late response - I've only just switched the pooter back on.

I think you're right about this - there's so many varieties you could end up with a cupbord full of rice that you don't really need! I have three varieties in my cupboard - arborio for risottos, basmati for curries and similar, and brown for doing rice salads and stuffing vegetables. That's just me being awkward, though, and you could have just two (risotto rice and white or brown, depending on preference) with no problem. (You might want pudding rice, too, if you like rice pudding - I can't stand it, personally! )

Olliebeak

Now this may sound a really daft question ............... . Can any of you fabulous bakers on here explain to me what is the difference between 'fairy cakes' and 'muffins' regarding the mixture used to bake them with.

Is there actually a difference, or are muffins just 'really BIG fairy cakes'?

Many thanks - Ollie xx