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

Penelope_Penguin

sheldon08 wrote: »

I saw some recipes on here for pate and fancy making some myself. Can't find it now but will have a proper look later. Aaaaanyway my question is...with what do you weight it down with?:o

Are you supposed to weigh it down I don;t Are you thinking of terrine, or meatloaf, possibly

Penny. x

sheldon08

Savvy_Sue wrote: »

If you don't have old-fashioned scales with weights (which I don't), the possibilities are endless - a plate with a pile of books on top if it's round, for example.

Thank you.

Penelope_Penguin wrote: »

Are you supposed to weigh it down I don;t Are you thinking of terrine, or meatloaf, possibly

Penny. x

I saw it here....

Jayar wrote: »

I usually do mine in the oven covered with foil, then put a weight on top to compress it after it has been cooked. Never tried cooking it in jars before.
Did you remember to put an egg in to bind the mixture?

I had to go back and check.:D

morganlefay

I've got a nice fruitcake recipe which asks for citrus peel - I don't have any but do have some glace cherries I'd like to use up - do you think I could just use the cherries instead of the peel ? It wouldn't have that lemony tang, but I don't care anyway......

sandy2_2

use cherries, then add some grated lemon zest or lemon use or both
Sandy

Woofles

I bought a joint of silverside yesterday at the co-op, because it was on offer at half price it is slightly bigger than I would normally buy.

I am going to attempt to reduce it to two pieces, as I have never done this before would it be easier to cut slightly chilled, it's in the fridge at the moment but could be bunged in the freezer for a short time, or would it be easier at room temperature.

I have one good carving knife and don't want to ruin it.

Sian_the_Green

Woofles wrote: »

I bought a joint of silverside yesterday at the co-op, because it was on offer at half price it is slightly bigger than I would normally buy.

I am going to attempt to reduce it to two pieces, as I have never done this before would it be easier to cut slightly chilled, it's in the fridge at the moment but could be bunged in the freezer for a short time, or would it be easier at room temperature.

I have one good carving knife and don't want to ruin it.

If you want to save your knife I would definitely do it at room temperature!
Has it been cooked or is it raw?

Savvy_Sue

Sian_the_Green wrote: »

If you want to save your knife I would definitely do it at room temperature!
Has it been cooked or is it raw?

I would probably cook it first, then divide it, but then I hate handling raw meat!

If the supermarket has an in-house butchery department, they might have divided it for you, but most of the Coops I use don't have this so that's probably no use even for future reference!

Woofles

Thanks for the replies, I risked it slightly chilled from the fridge and must say it was surprisingly easy. It was a raw piece that narrowed slightly at one end so I did a 2/3rd 1/3rd split and have just cooked the small piece and must say on taking the cooks privilege of a little nibble it is very nice.

FrankieM

I made CurryQueen's microwave sponge pudding this evening. It tasted lovely but smelt like eggs. Has anyone else had this problem or am I doing something wrong?
It didn't taste like eggs.

zippychick

sorry darlin, no idea!x