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

Savvy_Sue

Woofles wrote: »

After I've had the obligatory bubble and squeak and cold beef today, there will be some of the joint left, probably one meals worth which I'm going to freeze, (my old cat would have got this previously as a treat) I also have a small amount of gravy left, can I cover the meat with the gravy or would the gravy be better done separately.

If you are planning to serve the beef with the gravy I'd freeze them together. If you are making sandwiches with it, then separately. Enjoy!

Woofles

Thanks for that. I was thinking on the lines of doing chips and gravy or my version of Pan Haggerty.

Spirit_2

I have rather a lot of pommes dauphinois left over from today's lunch . Can I freeze it?

Ingredients, sliced potatoes, garlic, double cream - baked in a gratin dish so that the cream is absorbed by the potatoes.

Thank you

Penelope_Penguin

You can

Penny. x

Spirit_2

They are on their way into the frezer NOW!

Lizbetty

Does anyone know please how long I shoud cook a a small piece of gammon for in the slow cooker?

It's a Morphy Richards one and it has low, meduim and high. I usually cook it in a centrimetre or so of water for ages, and then take it out when I remember but it has been quite dry. All suggestions welcome! :T

jkc_2

hi im new to the forums, yesterday I was having great fun reading the old style thrift forum, today its closed. I only got to page 18, I know im gonna get stick but why? gutted trust me to be behind times as usual.

thriftlady_2

:)I'm not sure what you mean JKC. Is this a particular thread you were reading or was the whole forum down for a while?

Sublime_2

Lucyeff wrote: »

Does anyone know please how long I shoud cook a a small piece of gammon for in the slow cooker?

It's a Morphy Richards one and it has low, meduim and high. I usually cook it in a centrimetre or so of water for ages, and then take it out when I remember but it has been quite dry. All suggestions welcome! :T

It depends upon how long you've been cookig it for, and on what setting. Try the medium setting and reducing the cooking time by an hour or so. You could also try adding another cm of liquid.

tracyk

I have some brisket left which we cooked on Xmas Eve - will it still be OK to eat today?