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

hotcookie101

I have a recipe for Bobotie to make tomorrow. The egg custard topping consists of 2 large eggs, 100mls single cream, and 100mls milk. I am presuming this means full fat milk. Do you think I could use 100mls double cream and 100mls skimmed milk? or should I just bite the bullet and buy in some normal milk. (I do need 150mls elsewhere in the recipe but just to soak bread for the sauce)

Also-I have to cook it in a bain marie-do I just need to put a bit of hot water in roasting dish around the pie dish about half way up?

Thanks

Bongedone

I don't think it will make much difference. You could use 105ml Singles cream and 95ml skimmed milk. All your doing is adding the cream that was removed back to the skimmed milk.

Penelope_Penguin

Mags_cat wrote: »

I've got my two shower curtains in the washing machine at the moment to freshen them up.

They're just the cheap, water repellent fabric type. With previous pairs, I've washed them a few times and they eventually lost their water repellent-ness (z'at a word?!) but I noticed on the care label for this pair that it said;

"Cool iron after washing to restore water repellent quality"

Does that work? (I.e. will I have to dust the iron off :eek: - I never iron *anything*!)

Thanks in advance

I have no idea if this will work I can understand that a cool iron may just melt the water repellant oil/plastic to restore its properties. I'd make sure the iron was really cool, though

Penny. x

EagerLearner

Hi all I made some chutney and placed it hot into warm jars. One of the jars though has condensation droplets inside. I am reluctant to open it in case I really mess up - if I leave it will it be ok?

Penelope_Penguin

EagerLearner wrote: »

Hi all I made some chutney and placed it hot into warm jars. One of the jars though has condensation droplets inside. I am reluctant to open it in case I really mess up - if I leave it will it be ok?

It should be I'd be inclined to leave it as IMHO opening it and removing the condensation is more likely to introduce nasties than remove them

Penny. x

EagerLearner

I will start eating that one first I guess? I have 3 to choose from and the others seem ok...

Savvy_Sue

hotcookie101 wrote: »

Also-I have to cook it in a bain marie-do I just need to put a bit of hot water in roasting dish around the pie dish about half way up?

Yes. (message too short ...)

Savvy_Sue

Penelope_Penguin wrote: »

I have no idea if this will work I can understand that a cool iron may just melt the water repellant oil/plastic to restore its properties. I'd make sure the iron was really cool, though

I wondered if ironing would make all the little fibres lie in the same direction? No idea though ...

Savvy_Sue

This is more of a philosophical enquiry, because I've done it by eye and weighed them raw and unpeeled, BUT when a recipe calls for cooked potatoes and you're cooking them special like, how do you know how much they'll weigh once they are cooked?

Or do the rest of you regularly more than have 1.5 lbs of cooked potatoes sitting in your fridges from which you can extract the required amount?

billieboy_2

Savvy_Sue wrote: »

This is more of a philosophical enquiry, because I've done it by eye and weighed them raw and unpeeled, BUT when a recipe calls for cooked potatoes and you're cooking them special like, how do you know how much they'll weigh once they are cooked?

Or do the rest of you regularly more than have 1.5 lbs of cooked potatoes sitting in your fridges from which you can extract the required amount?

I've always thought it maybe meant the weight before peeling and cooking ?