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

Butterfly_Brain

This site is brilliant! - it is American but has lots of useful tips
You can also download menu plans and recipes
And tips on making your own convenience foods, dried mixes, condensed milk (yes it can be done! and it is good I have tried it)

http://www.hillbillyhousewife.com/

Pink.

ohfi wrote: »

Didnt want to clog the board, so thought I would hijack this one.... I'm sure there was a lunch ideas thread ages ago, with tons of fab ideas. Can't find one just for bringing lunches, just ones for everyone (like me) trying to save money.
Thanks

Hi ohfi,

Is this the thread you are looking for?

Lunch for work

I'll add this thread to the Quick Questions on ANYTHING thread later as your questions may help others.

Pink

nimbo

hiya,

i was just wondering how to make breadcrumbs?????

i have frozen ciabatta type bread, and a greater?????

is it really that easy, i did try searching quickly, and found interesting threads, but not an answer to my question....

any help would be appreciated, so thanks in advance.

CCP

The easiest way I've found is to use a food processor / blender - just break the bread into bits (you might need to defrost it a bit first if it's very hard), chuck in the bowl of the processor and whizz until it reaches the texture you want. You can make the crumbs as fine or as chunky as you like if you do it like this.

If you don't have a processor then you can grate the frozen bread, but I will warn you that it tends to make a bit of a mess - breadcrumbs everywhere!

HTH.

ohfi

Pink-winged wrote: »

Hi ohfi,

Is this the thread you are looking for?

Lunch for work

I'll add this thread to the Quick Questions on ANYTHING thread later as your questions may help others.

Pink

thank you!! That is exactly what I was looking for! Can finally be more adventurous than ham sandwiches.

Sian_the_Green

nimbo wrote: »

hiya,

i was just wondering how to make breadcrumbs?????

i have frozen ciabatta type bread, and a greater?????

is it really that easy, i did try searching quickly, and found interesting threads, but not an answer to my question....

any help would be appreciated, so thanks in advance.

Just a random note; I went on a course at the Ministry of Food in Rotherham and Jamie recommends (not that he was there, I wish! Just the other ladies use his recipes still) using cream crackers as they are a consistent texture when broken up rather than breads of different textures, ages, colours etc. You can put them into a bag and hit them with a rolling pin etc or use the food processor!

Penelope_Penguin

Sian_the_Green wrote: »

Just a random note; I went on a course at the Ministry of Food in Rotherham and Jamie recommends (not that he was there, I wish! Just the other ladies use his recipes still) using cream crackers as they are a consistent texture when broken up rather than breads of different textures, ages, colours etc. You can put them into a bag and hit them with a rolling pin etc or use the food processor!

That's a good point about consistency, especially if you're a novice cook A lot of people make breadcrumbs, though, as that way they use up leftover stale bread, so it's cheaper and less wasteful than buying a pack of cream crackers

Penny. x

glampam

Please can anyone recomend a way of hiding parsnips in cooking - I'm just about to try one in a carrot cake, hoping the spices will mellow the taste. Ive been given a large root veg bag and there are six in there. If anyone has any other ideas please share them. Thanks, Pam

Sian_the_Green

Penelope_Penguin wrote: »

That's a good point about consistency, especially if you're a novice cook A lot of people make breadcrumbs, though, as that way they use up leftover stale bread, so it's cheaper and less wasteful than buying a pack of cream crackers

Penny. x

I agree; I like cooking and wouldn't call myself a novice but I did learn new things on the course; I think we all have more that we can learn really. I get the cheap crackers from Tesco and think they are a good thing to have in the store cupboard just in case. In our house we seldom have bread left over but if we did I would use this first.

Some other good tips were to use a tablespoon of balsamic vinegar in tomato sauces rather than sugar to take the tart edge off the tomatoes, using a teaspoon to scrape the outer skin off ginger and using another bit of egg shell to scoop out any bits that fall in; the static of the shell draws it to itself.

The course itself is free if you go on your own or with a friend but a few of us from my work went and had a great time, a 10 week course learning all sorts, some were more useful than others for different people. If anyone lives near Rotherham I recommend going in and grabbing some free recipe sheets or signing up for a class or two

miss_cupcake_2

Quick (and probably stupid!) question about cooking a rubber chicken. I know there's a thread on it somewhere but thought here was just as convenient...

I bought a free range chicken yesterday. I'm going to roast it tonight, strip and portion out the meat and then freeze. This means I'll have ready-cooked chicken portions in the freezer which I can just whip out, de-frost and add into any meal (ensuring it is fully reheated all the way through ofcourse)... Is this ok to do? Sounds like a stupid question but I'm new to this rubber chicken lark and rather than eat the chicken over consecutive days I'd rather portion it and freeze it so we can make it last over a few weeks.

With the carcas I will put it in the fridge overnight, make stock with it tomorrow night and then freeze the stock when cooled.