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

Savvy_Sue

I think nylon tights would be fine in the oven, but failing that an old muslin cut into squares.

Why not try boiling a pair of tights if you're worried? I think you'd have to take a match to them to melt them.

summerday

Hello,

I am cooking a Bearnard Matthew turkey breast roast at the moment, that I bought frozen then thawed and cooked from thawed. Would it be safe for me to mix in some of the cooked meat with a curry sauce then freeze it, to be reheated at a later date? I get very confudesd about how often you can freeze abnd re-heat meat so if anyone can tell me I'd be very grateful. Many thanks!

zippychick

Hi Sarah - that's fine

I would aim for cooking the meat , then reheating once more. You can reheat twice of course, but i personally try to avoid this. There was a recent thread here so have alook at others opinions too.

ALso the food standards agency is an inavluable website for food safety information

missychrissy

zippychick wrote: »

Right - when using whole spices in making pilau rice, i can't usually fish them all out . Eating a cookd whole cardamon pod isn't pleasant either!

Any ideas what I could put them in , in with the rice, so the flavour is still spread amongst the rice as it would be, but to ensure Ican get the whole spices out? Like as bouquet garni i guess i mean

I buy muslin by the metre in Malins. It is really cheap and you could cut out your own squares and tie with white cotton.

zippychick

Couple of qs today

My local fruit shop sells ready meals, however they have use by dates a week or two ahead. I guess this means they are adding preservatives to give them such a long shelf life? What kind of preservaties would they add? Silly question but just curious (seemed strange to me to make home made stews, baked pots etc but have preservatives in)

Also, i seen a clay baking cooking type of pot thing in a CS today for £4 - should i have bought it? I think I should have! :O

There's something else but I can't remember.:o

wssla00

Hello all! Wonder if you could help.... Anyone have any ideas on how to freeze fresh pizzas? Do i add the ingredients first? Or shall I just freeze the bases? Cheers!

wssla00

zippychick wrote: »

Couple of qs today

My local fruit shop sells ready meals, however they have use by dates a week or two ahead. I guess this means they are adding preservatives to give them such a long shelf life? What kind of preservaties would they add? Silly question but just curious (seemed strange to me to make home made stews, baked pots etc but have preservatives in)

Also, i seen a clay baking cooking type of pot thing in a CS today for £4 - should i have bought it? I think I should have! :O

There's something else but I can't remember.:o

Clay baking is great for cooking chicken very good!

I'm not sure on the other one.... maybe they have just made up the bb?

Sian_the_Green

wssla00 wrote: »

Hello all! Wonder if you could help.... Anyone have any ideas on how to freeze fresh pizzas? Do i add the ingredients first? Or shall I just freeze the bases? Cheers!

My housemate makes the bases, puts them onto oiled foil and freezes as they are. Then they go straight into the oven topped

They are really delicious, quite thin bases

zippychick

wssla00 wrote: »

Hello all! Wonder if you could help.... Anyone have any ideas on how to freeze fresh pizzas? Do i add the ingredients first? Or shall I just freeze the bases? Cheers!

Hi Wssla - there isn't a right or wrong way. You can freeze the dough in a ball, freeze the base rolled out plain, or freeze plain made up and ready to cook. Hope that helps

Regards the BB dates - i don't think they could make a date up two weeks ahead, and hope a portion of stew would be ok then?!:eek::rotfl:

wssla00

It's weird because I would have thought if it contained meat, it would need to be a use by? Very strange. I did a google and it didn't come up with anything!