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

biscotte

Evening, I have bought 4 packs of half fat butter by mistake (the packaging is very similar to full fat!). 'It doesan't taste nice to me on toast but can I use it in baking - cakes and biscuits?
I have tried a search on low fat butter and baking but not found the answer.
thanks very much in advance.

Olliebeak

I'm sorry I've no experience of using half-fat butter/marg in baking - most of the packs state that it's 'unsuitable for baking', so I've never bothered to even experiment.

Where did you buy them from? Do you still have the till receipt? I would phone them up and ask if they would take them back as you picked them up in error.

BigMummaF

Ooh Ollie, I didn't know the thread changes colour..perhaps because I subscribe to the threads I want to keep tabs on it doesn't do that for me For those who don't know, you go up to the top of the thread you want to subscribe, then click on the THREAD bit towards the right hand side. A box drops down & you can choose to be notified by e-mail & how often...HTH cuz I haven't described it very well

My question is:- I have a brand spanking, less-than-six-month-old A rating fridge/ freezer. It's supposed to be frost-free but both the veg box & the freezer, are producing a fair bit of ice on the food.
Any suggestions please?

Savvy_Sue

BigMummaF wrote: »

My question is:- I have a brand spanking, less-than-six-month-old A rating fridge/ freezer. It's supposed to be frost-free but both the veg box & the freezer, are producing a fair bit of ice on the food.
Any suggestions please?

Is it set too cold? Are any of your vents being covered? I would look at your destructions and see what they say as well.

Pink.

Olliebeak wrote: »

I'd like to ask something about the updating of threads on the board, please - so maybe one of the Board Guides can help me.

I know that when I've read a thread, the colour changes from dark blue to pale blue. But, very often when I come on, it's already pale blue when I haven't even read the thread.

Is this some kind of automatic updating? Is there something that I can adjust in my personal settings to stop it from happening?

Drives me mad when I'm looking in a morning for a thread that I was reading the previous day.

Thank you .

Hi Ollie,

If I log out before closing the windows all cookies are cleared from the pc so when I log back in again all the threads are in pale blue too. What I do to overcome it is to tick the keep me logged in box and then only the threads I have read are pale blue when I open MSE again.

Pink

Edit: This post by Godders on the site questions and suggestions board makes more sense than my explanation.

blahn

Savvy_Sue wrote: »

I think that means it has a higher water content than 'normal' marge, so cake won't be as rich. I would probably risk it, but then I would probably not have noticed!

Cake came out absolutely fantastic with the olive light spread and there were no problems whatsoever. :j Thanks.

Unfortunately, yes, another query. Just wondering what would happen if I used one egg in this recipe:
http://dapurnegeridongeng.blogspot.com/2008/10/banana-almond-and-sultana-bread-world.html
instead of two? Just wondering if it would be too bad an idea to try it out because if I used only one I could make a chocolate cake at the same time, hah. Sorry to abuse this thread so. Thank you once more.

Penelope_Penguin

blahn wrote: »

Sorry to abuse this thread so. Thank you once more.

Hey, it isn't abusing the thread - that's what is's here for - to get answers to quick questions

I wouldn't do the cake with only one egg. I'm keen to vary recipes, but baking tends to be precise about ingredients. Would you like me to find the cakes thread so that you can browse there for cakes with only one egg, that you can adapt for banana, almond and sultana

Penny. x

Savvy_Sue

I wouldn't generally risk decreasing the number of eggs either, there are some recipes you could do it in, but you need to understand the science behind the baking to do it, IMO. I think they generally help with raising, and certainly if you beat them before adding them they help incorporate air.

That particular recipe is one I might be prepared to risk it in, because banana bread can be a bit on the 'solid' side anyway without becoming inedible. At least mine is ... I'd add more milk to get the consistency fairly wet (it's described as a batter) and I might add more baking powder.

I think finding the cakes thread is a good idea, however, there are probably perfectly good recipes over there which fit the number of eggs you have!

blahn

Thanks a lot both. I guess I'll stick to the two eggs as I don't have baking powder (just going to use self-raising flour in place of the baking stuff/flour?). I have the eggs but was thinking of a fried egg during the week. Anyway, I'll look for the cake thread now so thanks again.

Edit: Never mind - getting the feeling from other recipes that you can't just ditch baking soda like I'd intended!

Olliebeak

Pink-winged wrote: »

Hi Ollie,

If I log out before closing the windows all cookies are cleared from the pc so when I log back in again all the threads are in pale blue too. What I do to overcome it is to tick the keep me logged in box and then only the threads I have read are pale blue when I open MSE again.

Pink

Edit: This post by Godders on the site questions and suggestions board makes more sense than my explanation.

Hi BigMummaF and Pink

I am always 'logged in' so it's got me baffled. I'll try subscribing to threads that I'm interested in/have posted on - see if that helps me to keep track of them.

Many thanks for your answers .