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

Penelope_Penguin

Savvy_Sue wrote: »

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!

Cream of tartar's official name is tartaric acid. It reacts with the sodium bicarbonate(an alkali), releasing carbon dioxide gas, which does the raising

Penny. x

Penelope_Penguin

phizzimum wrote: »

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!

I don't use a SC, but I cook braising steak in the bottom of my Rayburn (about gas 1) for about 5 hours

Penny. x

Savvy_Sue

phizzimum wrote: »

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!

Penelope_Penguin wrote: »

I don't use a SC, but I cook braising steak in the bottom of my Rayburn (about gas 1) for about 5 hours

the thing about a SC is that it's practically impossible to overcook things. If you've got a recipe book with your SC then you can get a rough guide to times from that, and if you haven't you may be able to download one, or there's a whole huge SC thread which Penelope will point you to! But with mine I find I can over run by 2-3 hours without ill effects.

touch*my*food*feel*myfork

I am just making a quick and simple mushroom sauce but can still taste raw flour, anything i can do to save this?
Many thanks

sunshine6650

Hello All,

Im organising what im cooking for Christmas dinner for both sets of parents & partner.

Can i cook this Chocolate Fondant in the morning & leave before cooking of even the night before? Thought this would be a lovely pudding.

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/hot-chocolate-fondant-recipe_p_1.html

Dont want to be hassled to much for the actual meal!!

Any suggestions lovingly welcolmed!!

x x

Penelope_Penguin

touch*my*food*feel*myfork wrote: »

I am just making a quick and simple mushroom sauce but can still taste raw flour, anything i can do to save this?
Many thanks

Just cook it slowly for a little while longer (keep stirring ). That'll cook the flour and take away that raw taste.

Penny. x

Penelope_Penguin

Savvy_Sue wrote: »

there's a whole huge SC thread which Penelope will point you to!

It's here - Slow Cooker - the recipe thread.

Penny. x

Penelope_Penguin

sunshine6650 wrote: »

Can i cook this Chocolate Fondant in the morning & leave before cooking of even the night before? Thought this would be a lovely pudding.

They look a little like chocolate puddings that Delia makes. If I were making them I would cook them as soon as they were prepared. You could cook them the day before, but then they won't be soft and "fondant" in the middle. TBH, they won't take much doing, so I'd cook them on the day and eat immediately

I'll add this to the Quick Questions thread

Penny. x

sashanut

Hi all

Went to Mr A's last night & amongst the whoopsies I got 6 packs of trimmed green beans - 15p a pack. We can't eat the whole lot in one go (!) - what do I need to do to freeze them successfully? Do I need to blanch them or something?? TIA if you can help

Pink.

sashanut wrote: »

Hi all

Went to Mr A's last night & amongst the whoopsies I got 6 packs of trimmed green beans - 15p a pack. We can't eat the whole lot in one go (!) - what do I need to do to freeze them successfully? Do I need to blanch them or something?? TIA if you can help

I always blanche them but others just freeze them as they are. This thread may help:

Freezing/Blanching Green Beans

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