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

Sublime_2

Got an unopened packet of bacon, use by date 10th January. It looks ok. I wanted to have a bacon baguette, but don't want too poison myself.

Just sticking in the oven now. Just wondered is it safe?

zippychick

Sublime

I think you can always tell with bacon - how does it look and smell? if there's no lingering awful odour it should be ok!

Sublime_2

Thanks zippychick. It looks fine. The only smell is the usual one you get with pre-packed meat, so am going for it. :A

zippychick

Great! A few times i've left bacon in the fridge too long and it just smells rank! I can't always tell as meat generally smells gross to me, but bacon goes a funny colour too

Enjoy, i think im for scrambled eggies.

claire1234

hiya,

was just going to attempt doing a apple pie,
looking at the recipe: http://www.bbc.co.uk/food/recipes/maryhenrysproperappl_67463
ive only got self-raising flour in, would that be ok and make the pastry too into puff ?

thanks in advance,

somethingsgottogive

claire1234 wrote: »

hiya,

was just going to attempt doing a apple pie,
looking at the recipe: http://www.bbc.co.uk/food/recipes/maryhenrysproperappl_67463
ive only got self-raising flour in, would that be ok and make the pastry too into puff ?

thanks in advance,

I just found this on bero dot com

[FONT=Verdana, Arial, Helvetica]When to user Self Raising or Plain Flour [/FONT]

[FONT=Verdana, Arial, Helvetica]N.B. Plain flour is generally recommended for Shortcrust Pastry, but good results may be obtained by using self raising flour, which will produce a softer, more crumbly texture. [/FONT]
[FONT=VERDANA,ARIAL,HELVETICA] [/FONT]

claire1234

somethingsgottogive wrote: »

I just found this on bero dot com

[FONT=Verdana, Arial, Helvetica]When to user Self Raising or Plain Flour [/FONT]

[FONT=Verdana, Arial, Helvetica]N.B. Plain flour is generally recommended for Shortcrust Pastry, but good results may be obtained by using self raising flour, which will produce a softer, more crumbly texture. [/FONT]

hiya,

thank you very much,
i`ll have a go in a minute

mto

Got a recipe that calls for the juice of 1 lime. Now i've got some Tesco lime juice in the cupboard, but it doesn't say on the side of the bottle how much I need for 1 lime's worth. Can anyone help?

Linda32

Hi, I would have thought you'ed get about 2 teaspoons in a lime. HTH

puddy

Once you have put the marinade on and then cook it, do you sort of scrape the marinade off? I have put it all in the fridge tonight and will cook tomorrow but theres quite a lot of yoghurt marinade. These are chicken breasts off the bone which Im going to cook in the oven on a greased tray. I didnt put any oil in the marinade, I take it I will then just put oil on them to cook?