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

trying-very-trying

SS, I'll stand corrected, but I don't add the egg into my fishcakes, I just use the mash, add the drained fish and some sweetcorn, mould them, put in the fridge, then dip in egg, followed by the flour or breadcrumbs and cook. The reason I don't put egg in the mix, is my mum used to add egg to her mash tatties, and I hated it.
I also bake mine rather than frying, maybe that makes a difference.

trying-very-trying

How do I clear my stock? I made my stock today using a ham joint, and as seen on this forum, the peelings from my veg, which I've been saving in the freezer. Anyway, I just feel it looks a bit cloudy, is this "normal"

Skint_Catt

I bake mine too. I think I added egg into the last lot and it didn't make the slightest difference.

perrywinkle

trying-very-trying wrote: »

How do I clear my stock? I made my stock today using a ham joint, and as seen on this forum, the peelings from my veg, which I've been saving in the freezer. Anyway, I just feel it looks a bit cloudy, is this "normal"

Hi,

were there potato peelings amongst the peelings you used as the starch from them might have made it cloudy - if it was me I wouldn't worry about it - depending on what you are planning using the stock for it probably won't be noticeable once you add other ingredients - if you see what I mean - I think you can make stock clearer using whisked egg whites or something to trap any bits in it but personally I wouldn't bother.

HTH
Perrywinkle

trying-very-trying

Perrywinkle, I can't remember the last time I peeled potatoes:eek:, so there wouldn't be any of that. I think it was mainly onions and leeks, with a few bits of carrot. I thought that there should have been more carrot and a lot of celery, but I must have used them up already.

I'll use one litre for a green pea soup, that'll disguise it, and I'll put the other litre in the freezer.

Savvy_Sue

trying-very-trying wrote: »

SS, I'll stand corrected, but I don't add the egg into my fishcakes, I just use the mash, add the drained fish and some sweetcorn, mould them, put in the fridge, then dip in egg, followed by the flour or breadcrumbs and cook. The reason I don't put egg in the mix, is my mum used to add egg to her mash tatties, and I hated it.
I also bake mine rather than frying, maybe that makes a difference.

I'll be honest, I'm talking more theoretically than from direct experience, but when I make bubble and squeak (which is the nearest to fishcakes I've got recently) I always add an egg and then fry. I just thought that was what you did! :rotfl:

I agree that putting egg into 'normal' mashed potato would be gross, it wouldn't cook properly just by being mashed in.

Oh, and I wouldn't add egg to the mashed potato which goes on top of Shepherd's Pie, either. But then I'm not trying to form that into little cake shapes. Although it never 'falls apart'. So I'm just utterly

So feel free to ignore me, I know nothing ... :rotfl:

crispeater

i hope i'm posting this on the correct thread..

but can anyone tell me, can i make bread sauce using wholemeal bread??

perrywinkle

crispeater wrote: »

i hope i'm posting this on the correct thread..

but can anyone tell me, can i make bread sauce using wholemeal bread??

Morning crispeater,

I've made bread sauce with wholemeal bread and it was fine - only not as light coloured as with white bread.

HTH
Perrywinkle

crispeater

brilliant!!!

thank you

valk_scot

trying-very-trying wrote: »

How do I clear my stock? I made my stock today using a ham joint, and as seen on this forum, the peelings from my veg, which I've been saving in the freezer. Anyway, I just feel it looks a bit cloudy, is this "normal"

Stock almost always looks cloudy unless you clarify it, which is a tedious process involving egg whites and/or eggshells. But unless you want it for something like consomme it doesn't matter a jot about the cloudyness. Eat and enjoy.