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

CCP

I don't know about veggie bake, but I freeze veggie curry quite a lot and it's fine. The veggies do tend to be a bit less defined once they've been frozen and defrosted, but I don't mind that personally (I tend to cook my veggie curries until the veg is quite soft anyway).

If you really dislike mushy veg then part-cooking could be the way to go - I'd be interested to know how you get on if you do try it.

CupOfChai

Not sure on that one, when I've frozen some veg raw then cooked it before it's gone a bit overdone, but I suppose I could reduce the cooking time to take into account the effect of the freezing. Will give it a go sometime and report back, I'm sure it isn't going to be totally inedible when covered in curry sauce at least!

Karmacat

A quick question here..... I have some creamed coconut, half a packet of it, and I'm wondering if its okay to use, as the expiry date was May 2009 .... thats kind of a long time ago

It says "B/B" which I presume means "best before" not "use by".....

CupOfChai

Half a packet? Have you previously opened it and how long ago was that?

pauleyc

Hi there
Can anyone tell me the answer to what may seem like a dumb question
I always thought that if you froze meat when raw, then cooked it, that you couldnt freeze it again after it had been cooked but i read something on a post yesterday saying that can freeze it again after cooked, is that right?
Cheers

Hippeechiq

Yes it is

edited to add I mean yes it is ok to refreeze previously raw frozen meat if it has been cooked, not yes it is a dumb question :rotfl:

Karmacat

CupOfChai wrote: »

Half a packet? Have you previously opened it and how long ago was that?

Yes, I did - and it was quite a while ago.


Hmmm. I've asked this kind of question about freshly cooked spuds left out overnight, and got a chorus of "go ahead and chomp on them" in about half an hour. I know the boards are quiet at the moment, but this is a cautious response. Thank you, CupofChai (and I love the name!).

ashbart

Please can someone help me with a vinegar question?
I would like to make a cake which calls for white vinegar (American recipe?)
Is this refering to the same white vinegar MS Old Style use for cleaning and is that (if I buy from Mr T) Sarsons distilled Malt Vinegar (79p) OR Mr T Distilled Vinegar (55p) or neither of these....?

I am very confused....! Many thanks!

CupOfChai

Karmacat wrote: »

Yes, I did - and it was quite a while ago.


Hmmm. I've asked this kind of question about freshly cooked spuds left out overnight, and got a chorus of "go ahead and chomp on them" in about half an hour. I know the boards are quiet at the moment, but this is a cautious response. Thank you, CupofChai (and I love the name!).

Mmm, I'm thinking if it's been opened a while back it might have gone a bit wrong by now. Like opening a tin of beans, using half and leaving the rest for a fortnight if you get me? But maybe someone else has more experience of doing this with creamed coconut.

And thanks

zcrat41

I work on a farm and am surrounded at the moment by loads of lovely plums. I know there will be lots of damsons and blackberries coming up soon. I want to have a go at making Jam out of these three things (although I wondered if there's such a thing as plum chutney and if there is, is it nice?).

Problem is I am living on a combine harvester/tractor for up to 18 hrs a day at the mo so I won't have time untill we're drilled up in October. Can plums, damsons and blackberries be frozen and then used to make Jam?


Hopefully someone will be able to help!

Thanks

ZC