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

wssla00

I am by no means an expert but I usually boil it until it looks like a sauce IYKWIM and then jar it up. Sounds like it should be fine! Bet it tastes amazing

LazyLizzie

If I got beef from the fridge section, and froze it, and wanted to put it in a stew in my slow cooker, do I need to defrost it first, or can I cook it from frozen?
Also, if something says 'use by' and a date, does it have to be used before that date, or can it still be used on that date?
Sorry for being so dumb!

Sunnyday

LazyLizzie wrote: »

If I got beef from the fridge section, and froze it, and wanted to put it in a stew in my slow cooker, do I need to defrost it first, or can I cook it from frozen?
Also, if something says 'use by' and a date, does it have to be used before that date, or can it still be used on that date?
Sorry for being so dumb!

Lizzie - i always thaw out the food first before putting it into the slowcooker, i have heard of people putting thinly sliced frozen beef in before but i think that it would take ages to thaw and then get to a high enough temperature to cook. The sc takes ages anyway and i would always worry that things around it wouldn`t cook properly or get to a high enough temp to kill all the bugs that cause food poisoning - unless i cooked them for a ridiculous amount of time that is

Use by dates mean nothing to me tbh, i always go by my nose and often use things way past their date, if it looks and smells good then i use it

HTH

SD

Savvy_Sue

LazyLizzie wrote: »

If I got beef from the fridge section, and froze it, and wanted to put it in a stew in my slow cooker, do I need to defrost it first, or can I cook it from frozen?
Also, if something says 'use by' and a date, does it have to be used before that date, or can it still be used on that date?
Sorry for being so dumb!

Sunnyday wrote: »

Lizzie - i always thaw out the food first before putting it into the slowcooker, i have heard of people putting thinly sliced frozen beef in before but i think that it would take ages to thaw and then get to a high enough temperature to cook. The sc takes ages anyway and i would always worry that things around it wouldn`t cook properly or get to a high enough temp to kill all the bugs that cause food poisoning - unless i cooked them for a ridiculous amount of time that is

I would not put frozen meat into a slow cooker and turn it on straight away, but as I am not a morning person I usually get my veg etc ready the night before, stick the frozen chunks of meat in, give it all a good stir and let it 'soak' overnight. Then I switch it on next day and away we go.

LazyLizzie wrote: »

Also, if something says 'use by' and a date, does it have to be used before that date, or can it still be used on that date?
Sorry for being so dumb!

That's not dumb. I'd say you can definitely use it ON the 'use by' date, and often a while afterwards, but as Sunnyday says you check it looks and smells good first. Also I'd be sure to have stored it correctly: eg if I found a pack of overdue ham in a cupboard rather than the fridge I probably wouldn't risk it!

LazyLizzie

Thanks both of you. I'm not used to using meat, I usually just do vegetables in my stew, so I was a bit confused!

flutterbyuk25

If a recipe calls for 2tsp fresh chopped root ginger could I use either 'chopped ginger in marinade' from a jar or ground ginger powder instead? It's for a curry. If so how much would I use?

Cheers

x

Sunnyday

flutterbyuk25 wrote: »

If a recipe calls for 2tsp fresh chopped root ginger could I use either 'chopped ginger in marinade' from a jar or ground ginger powder instead? It's for a curry. If so how much would I use?

Cheers

x

Hi Flutterby, i would just use 1tsp of ground ginger in its place, taste it once its had time to cook in a bit just to be sure but i think that this will be fine.

HTH

SD

valk_scot

Synonymous wrote: »

I'm making my first ever chutney now, and the recipe just says "simmer until thick" - but I'm not sure how thick it should be!!

Its reduced down quite a lot and the chunks of veg are visible in the pan and its starting to catch quicker on the bottom, is it ready?!? Is it?!

Help!

EDIT - I've taken the plunge and potted it now, I've got about a kilo when the recipe state about 1.8kg - is this a sign that I cooked it for too long? There was probably a lot of wastage after I weighed the apples as they were lots of little ones but not that much! Any guidance for next time on when to know its ready would be good as the recipe is so vague

If I recall correctly, it's ready when you pull a wooden spoon through it and you can still see the bottom of the pan after for a slow count of three.

Does that make sense?

mardatha

How do you make a quiche that isn't dry and flat ?
How do you make oatcakes ?
How do you make toad in the hole ?
I've only been married 44 years, I'm just a beginner !

xrjtg

Toad in the hole is pancake batter poured over nearly cooked sausages then back in the oven until done.

I've tried to make (Staffordshire) oatcakes, but the result wasn't very good. I can be of even less help with quiche.