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

jackieglasgow

Did I mention it had nutella on? But it was a very mean portion, so I am not going to beat myself up about it!

gien

I have a joint of beef here which was labelled jarret (in French), which translates as Hock (I bought it thinking it was brisket!!).

So I have searched for recipes for hock but they are mainly for gammon or pork or lamb. I'm thinking it should be OK to treat the beef just like lamb and I was going to shove it in the slow cooker for a while.

Any other ideas???

LEsson: take dictionary to shop next time!

bubbles0169

gien treat it like brisket as it sounds like youve got shank which is just as tough so needs slow cooking!

if ive posted in the wrong place for the shortbread biscuits could someone point me in the right direction please

zippychick

bubbles0169 wrote: »

hello and thanks in advance!
i would like to make heart shaped shortbread biscuits for 68 of my guests for favours
they will be written on with an icing pen and put in cellaphane bags tied with 'parcel ribbon'
i think itd be easy for me to work out the cost of the packaging but could you tell me how much each biscuit would cost and what recipe you use thank you x

Hi Bubbles :hello:

There is a thread with shortbread recipes here. WHat you would really need to do, is make up a batch using your heart shaped cutter, and then see how many you get and work out the cost per biscuit that way. No one here can do that, as it is specific to your heart shaped cutter, and your set of ingredients if that makes sense ?

I would work it out as a percentage of the cost of the total ingredient.

So if a kilo of flour is £1, and you use half a bag (purely for simplicity in this example), the flour would cost 50p.:D

Do the same for each part of the ingredients. At a guess, butter will be your most commonly used ingredient, so it would pay to source that as cheaply as possible - check out the price per 100g/kilo and get the cheapest that way.

Good luck with the experiment - any time I have tried using cutters, i find it just goes to mush and i end up having to roll it into a sausage shape, putting in the freezer to harden off, and then slicing it that way. I hope youa re lucky first time though. Maybe i just have warm hands?

Although in this thread Rikki says you can use cutters on shortbread so probably best you don't listen to me on that part!:rotfl:

Let us know how you get on
Zip x

Ps - am just reading the shortbread thread myself, and I would go for the most thanked recipe in this case - which looks like a womens institute recipe :j

but do pick one you are happy with and do let us know how you get on

Regards the mystery joint, i would throw it in the SC , cross my fingers and hope for the best! :rotfl: (am doing that far too much these days!) :rotfl:

gien

thanks bubbles and zippychick. I have put the joint in the slow cooker but it'll only be there for 5 hours on high if we eat it tonight - I don't think that'll be enough time, will it.

zippychick

To be honest I would turn it down to low and leave it longer and have it tomorrow. Any time i have used the high setting it has burnt stuff if left long

Entirely up to you though - but the slower cooking will help tenderise the fatty bits better when it cooks llonger and slower - as far as I understand anyway?

Does that help?

bubbles0169

thanks soo much zippy
yikes it seems a bit complicated for me lol
erm maybe ill have to do a 'normal' biscuit:o
ill give em a whirl first and see how i get on and yes i will keep you posted
thanks again

zippychick

bubbles0169 wrote: »

thanks soo much zippy
yikes it seems a bit complicated for me lol
erm maybe ill have to do a 'normal' biscuit:o
ill give em a whirl first and see how i get on and yes i will keep you posted
thanks again

the recipe is hard to read - try reading it spaced out like this

sam_i_am wrote: »

Ingredients
225g (8oz) softened butter
115g (4oz) icing sugar
225g (8oz) plain flour (although all I had was self raising and this worked great too)
115g (4oz) cornflour
caster sugar to dredge

Cream butter and icing sugar (until soft white and fluffy)
then blend in flour and cornflour.
Grease a swiss roll tin and press mixture in firmly. ( i would mix well , roll out and try cutting with the shaper here)
Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour.
Leave to cool in the tray for 10 mins and dredge with caster sugar.
Cut into fingers and put on wire rack to cool totally.Enjoy! xx

Once you have a go, come on and pop up the prices of each per bag (and the weight of that particular bag), how many biscuits you got and I can work out the cost per biscuit

Cornflour
butter
Flour
icing Sugar
Measure how much sugar you use todredge also and price the sugar bag

thinking out loud here, but do you think they may not need as much cooking time as they are not packed togethr and heat and cook quicker?

missychrissy

bubbles0169 wrote: »

hello and thanks in advance!
i would like to make heart shaped shortbread biscuits for 68 of my guests for favours
they will be written on with an icing pen and put in cellaphane bags tied with 'parcel ribbon'
i think itd be easy for me to work out the cost of the packaging but could you tell me how much each biscuit would cost and what recipe you use thank you x

I know this is not answering your question, but one of my sons got married last Saturday, and, instead of favours they made a contribution for each person to Cancer Research with a badge for everyone. I thought this was a lovely idea.

jackieglasgow

Individual biscuits won't take anywhere near as long. Depends on the size, but I'd give them about 12 mins each. THEY SHOULD NOT GO BROWN NOR SHOULD THEY HAVE BROWN FLECKS this means they are overdone. They should only slightly change colour from raw, and remember if you have a fan oven it should be 5-10 degrees coller than the temp in the recipe. HTH X