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

Savvy_Sue

blahn wrote: »

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

It is an additional raising agent, sometimes used as well as SR flour. There are two things often called for: baking powder and bicarbonate of soda. Baking powder is just bicarb with cream of tartar added, no idea what the cream of tartar does!

Nix143

Can you freeze creamed spinach?

Olliebeak

Pink-winged wrote: »

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

quote from Godders: "3. Just to confuse stuff a bit more after 15 minutes of inactivity the software considers you to have given up and left and automatically changes your status to "offline". Note that this can happen even if you leave the site open but inactive in a browser window (just tried it) so if this happens, even though you have had the site "open" all day, the system thinks you have gone offline 15 minutes after your last click and marks all the posts made before this time as "read" (just checked this too)"

That's it exactly - thanks Godders and Pink for pointing me to it :T .

I've just clicked on a link to somebody's blog and have been busy reading it. When I went back to the thread and then to the OldStyle Board, it had all gone pale blue. So it's a kind of 'inactivity monitoring' that causes it .

OrkneyStar

I have a 650g honey glaze ham joint, packaging says to wrap in foil and cook for 1hr 45 mins. Anyone got any nice suggestions if this is the best way to cook it, or any tips to make it really crumbly when sliced ?
Thanks a lot
x

FBThree

Hiya Can anyone help? A potter friend of mine has been asked to make a lasagne dish big enough to comfortably fit 3 sheets of lasagne. The lady who asked uses Tescos lasagne sheets and my friend wants to know how big they are and neither of us are going anywhere near Mr T in the near future.

Anyone got any in their cupboard and if so, could you please measure me one!

Ta
:beer:

Pink.

Hi FBThree,

They are 7.5cm x 17.5 cm. I'll add your post into the quick questions thread.

Pink

Nix143

Nix143 wrote: »

Can you freeze creamed spinach?

Creamed spinach? Anyone?

*wants to make big pot to be frozen but not too keen on idea of trashing it if it won't freeze*

Eye thank ewe

Pink.

Hi Nix,

Sorry I missed your question the first time. Yes, spinach freezes very well. This thread may help:

Freezing fresh spinach?

Pink

Nix143

Yay thanks Pink! :T

phizzimum

I got 2 packs of whoopsied braising steak at Tesco last night

I'm thinking of doing a beef curry with them - how long should I give it in the slow cooker? I'm not very good at cooking beef, so this time I'd like it to melt in the mouth rather than take all day to chew!