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

zippychick

Skint_Catt wrote: »

I have dried tagliatelle and I have garlic & chive soft cheese - do I just cover the cooked pasta with the cheese & let it melt - or do I have to melt the cheese in a separate pan before?

Thanks

Herb and garlic cream cheese philadelphia would be a good resource

there's also some great ideas and methods here and what can you do with cream cheese may also offer some ideas

mardatha

I wanted to make a batch of stock for soups and freeze. I was told to throw all the stuff in a pot and then "reduce" it. How ?

Gingham_Ribbon

Reducing just means simmering slowly with the lid off to allow some of the lwater to be lost.

mardatha

Ok ty - does that not just boil away the goodness though? Is it a good idea to do it?

Gingham_Ribbon

Nothing good being boiled away - just water. You'll be left with everything else.

CupOfChai

You know those baking tins with the depressions in for muffins or Yorkshire puddings etc? Can you make individual pies, quiches, and those kinds of things by putting the pastry into the greased 'muffin hole' (no foil case or anything)? Will it cook ok and would I be able to get it out alright?

mardatha

Thanks, GR !

Savvy_Sue

CupOfChai wrote: »

You know those baking tins with the depressions in for muffins or Yorkshire puddings etc? Can you make individual pies, quiches, and those kinds of things by putting the pastry into the greased 'muffin hole' (no foil case or anything)? Will it cook ok and would I be able to get it out alright?

As my granny used to cook jam tarts etc in similar tins, I'd say the answer was yes, they'll cook fine, but you need to grease them well to be sure of them coming out in one piece.

naki

I have a cabbage in my fridge that's been there about three weeks or so now. Is it likely to still be good? How can I tell?

CCP

naki wrote: »

I have a cabbage in my fridge that's been there about three weeks or so now. Is it likely to still be good? How can I tell?

Cabbages last for ages, so it will probably still be fine. If it's gone slimy or furry, throw it away; if you cut into it and it's soft or rotten in the middle, throw it away; otherwise it's still good and you can go ahead and eat it.

Enjoy!