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

Sian_the_Green

Hey potty, I would probably go for it but it might be a little heavier than normal so I would make sure I got a lot of air into it and used the baking powder, with the courgettes it should be quite moist but you could make sure you ice it with some gooey frosting if it isn't as soft as normal!

fertyskids

Hi

My mum has given me a bucket full of apples (cooking). i would like to make some crumbles and pies, how would i do this and what equipment would i need. i would like to make some family sized ones that i could freeze.

thanks karen

LittleAnna

only yesterday I read some suggestions for mass baking-for a charity i think and today I can't find it anywhere anyone help plse

LittleAnna

My brain again -I meant I saw it on here some where -I will learn how to mark things I want one day

Pink.

Hi Anna,

There are so many baking threads on the Old Style board that it's hard to know which one you mean. Are these any good to you?

Pre-school cake stall - your chance to make me look good!

Something I Can Sell for a Pound a Slice?

Baking day...What to bake???

Or have a look at the baking threads in The Complete Cooking Collection

Pink

pixie1

Can anyone tell me how long i can keep sushi in the fridge for before it starts to go off? I want to make my own using mainly tuna and salmon (off cuts), but would like to make enough for two days at a time, but that would be prepared the evening before, if you know what i mean.

Will it keep?

Thanks

Pix

nopot2pin

pixie1 wrote: »

Can anyone tell me how long i can keep sushi in the fridge for before it starts to go off? I want to make my own using mainly tuna and salmon (off cuts), but would like to make enough for two days at a time, but that would be prepared the evening before, if you know what i mean.

Will it keep?

Thanks

Pix

I make my own and make enough for 2 days at a time, and haven't had a problem yet.
If I make it on Monday night, it is still fine by the Wednesday lunch time.

[Deleted User]

Can I please ask a quick question from anyone in the know :-)

I put my slow cooker on this morning (beef stew) and I thought I'd put it on low, turns out its on high and my stew is done (been on since 7 this morning). What shall I do? turn it off and re heat later, or put it on low now and leave it on until we eat (bout 5) the meat is lovely and soft I dont want to spoil what tastes like a fab stew.

Can anyone advise?

Thanks in advance

SL x

Savvy_Sue

Personally I would turn it off and reheat, I think you risk it beginning to dry up after too long ...

If you are going to eat it all tonight, leaving it as it is will mean it takes a long while to cool down anyway. If you plan to keep any of it, definitely take it out of the base so it will cool quicker!

freakyogre

I decided to make these today http://www.bbcgoodfood.com/recipes/11011/carrot-and-sesame-burgers but thought i'd ignore the bit about cooking some of the carrots first thinking 'why bother?!' I also didn't use tahini as didn't have any, so whizzed some sesame seeds and a tiny bit of oil together.

Now the mixture won't stick together. I think it's because the carrots are quite moist, so I added more sesame seeds and then some olive oil, but it's still very crumbly. Any ideas on what to add? I have already put 2 eggs in, but could try another if anyone thinks that might work!

Please help, I have a big bowl full of the mixture and don't want to waste it (I tested some earlier and it tastes lovely)