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

CCP

That will be fine, miss_cupcake - just don't re-freeze whatever you make with the defrosted chicken (but I'm sure you knew that!).

HTH

miss_cupcake_2

CCP wrote: »

That will be fine, miss_cupcake - just don't re-freeze whatever you make with the defrosted chicken (but I'm sure you knew that!).

HTH

Brilliant thanks, that's what I thought but just needed reassurance

williamD1964

how does one make a juice to stop fresh fruit salad turning brown?

cheeswright

williamd1964 - you squeeze a lemon
or an orange...

Sian_the_Green

williamD1964 wrote: »

how does one make a juice to stop fresh fruit salad turning brown?

If you put some fruit juice over the fruit, enough to cover it (I think apple and orange are nice!) and then put a plate which fits inside the bowl you are using to press the fruit down and keep it under the liquid until you are ready to serve it. With something like banana I would only chop it in if I was ready to use it straight away as it looks a bit gross otherwise!

BungleGirl

I'm about to start preparing a meal for tonight and the I have a couple of things I'm not sure of...

The recipe is for a 2kg leg of lamb but I am using a 2.5kg shoulder of lamb (just because I prefer shoulder) - in the recipe it says to roast the lamb covered tightly on 200c (fan) for 30 minutes and then for a further 3 hours at 140c (fan). Should I add on a bit more time as the lamb is a little heavier than the original recipe?

Also, the recipe for the greek potatoes to go with it calls for 1/4 cup of loosely packed fresh oregano - well I've never seen frsh oregano here and I lived in Greece for two years and even there everyone used dried oregano so I'm going to use that but does anyone have any ideas how much of the dried version would equate to 1/4 cup of fresh?

Any help would be much appreciated! I've done slow roasted shoulder of lamb (Jamie Oliver style) loads of times and never been too particular about the timings but as we have guests for dinner and it is a different recipe I don't want to mess it up!

CCP

Hello BungleGirl!

As far as I remember, the standard roasting time for lamb is 30mins per lb, plus another 30mins. Your bigger joint should therefore need an extra 30mins - I think, although I admit I'm not good on this conversion business!

I don't know about the fresh/dried oregano business, though - I'm guessing you'd need less fresh than dried as the flavour is stronger, but I don't know precisely how much less.

flutterbyuk25

Quick q from me - I wanted to make apple crumble for desert tonight. I have raw cooking apples in freezer, but forgot to get them out to defrost this morning. Can I cook them from frozen? Or will they defrost quickly in microwave?

TIA

x

Savvy_Sue

I'd cook them from frozen, but maybe that's because I've never really got the hang of defrosting in a microwave without cooking ...

CCP

I'd cook them from frozen too. I've made crumble with frozen and with defrosted fruit and can't say I've noticed any difference in the end result.