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

freakyogre

I washed a towel with my bathmat (which was very bobbly...since been binned!) a while ago and the bobbles have completely covered the towel. I've tried a lint roller and brown tape and it doesn't help at all as they are REALLY stuck. Apart from a razor (not keen on trying that), is there anything else I can try, or shall I just admit defeat and use it for cleaning instead?! (They will come off if I pick them off, but i'm far too lazy to sit and pick at it for several hours)

flutterbyuk25

I know this may be like a 'how long is a piece of string question'! but roughly how long does a frozen jacket spud take to defrost?

I was thinking of taking jacket spud and beans to work tomorrow (if we are open) and I don't know whether to defrost it tonight or just get it out in morning.

I've never frozen them before! Also do they take longer/shorter to cook after being frozen?

x

zippychick

flutterbyuk25 wrote: »

I know this may be like a 'how long is a piece of string question'! but roughly how long does a frozen jacket spud take to defrost?

I was thinking of taking jacket spud and beans to work tomorrow (if we are open) and I don't know whether to defrost it tonight or just get it out in morning.

I've never frozen them before! Also do they take longer/shorter to cook after being frozen?

x

Gosh, I don't imagine it would take long but it is pretty cold at the mo. I would take it out tonight - either way it will be perfect to use tomorrow. Sorry that's not specific!

Freaky - sorry I have no idea! x

artichoke

hi

i have just tried to make onion bhajis but when i fried the first two they completely fell apart....

any idea what i can do to make them stay together when frying?

i was thinking of mixing in an egg or two to the mixture?

art

zippychick

Right, am making chilli jam but only have 100g of chillis so am going to pro rata the recipe. I would like it a bit more spicy, so in addition to the required chillis (100g), I was also going to add two scotch bonnets - which are 10g but obviously much hotter chillis. Does this sound mental or should i just add one? I am unsure of the hotness

Edit - couldn't wait any longer so just went with the one. I have a terrible habit of playing with my nose ring and did that with Scotch bonnet fingers.:eek:

DizzyK_2

I have some creme fraiche to use up and am finally going to meet my new nephew this weekend as we're risking the evil weather to get to Norfolk from Wilts. I'm going to make a choc cake to take with us and the recipe needs buttermilk. Could I thin down the creme fraiche and use that? I know I can make my own buttermilk with milk and lemon juice but it would help me use it up as well!
(The rest is going in pasta tonight :money:)
I'm whizzing around packing and googled a couple of times to see if I could find out and then thought "stuff it, lets ask the OS board. They'll know!" :rotfl:)

zippychick

Hmmm I'm not so sure that would be a good substitution IMO. The buttermilk gives lift and rise and airyness because of the bubbles, so personally i wouldn't substitute myself! It adds a very specific taste to a recipe.

Freezing creme fraiche

What can i do with creme fraiche?

Of course I could be wrong, but personally, i would just make my own BM and find a use for the creme fraiche

ALIBOBSY

Have this page bookmarked but never actually made the cake myself. It talks about the way choc cakes are made the different igredients and has a choc cake rec made with creme fraiche.

http://www.cakebaker.co.uk/MakingThePerfectChocolateCake.html

ali x

DizzyK_2

Thanks Zippychick!
Alibobsy, you're fab - that will do me nicely

SAVEALOT

artichoke wrote: »

hi

i have just tried to make onion bhajis but when i fried the first two they completely fell apart....

any idea what i can do to make them stay together when frying?

i was thinking of mixing in an egg or two to the mixture?

art

i would make sure that you have the batter consistency a bit thicker than you would say for a pancake, or even tempura, that should hold it together whilst frying, if you added the egg, the result would be cakey not crispy. good luck

hth