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

mto

The link at the start of this thread about use by dates doesn't seem to be working for me, so posting here instead.

OH bought some casserole steak earlier this week and was planning on using it tonight, but just noticed the Use By date is 15th Feb. It's starting to look a bit brown round the edges (not pinky red). I'd normally smell it to see if its ok, but I'm completely blocked up with a cold at the moment and can't smell anything - OH won't be back till much later.

Would you risk it?

Raksha

I'd use it, so long as it's not green or slimy. Brown colouring is only oxidisation of the meat due to modern packaging methods trying to kid us that meat should be bright red - back in the day, all meat had a brownish tinge until it was cut.

squeaky

jinky67 wrote: »

Long time no see:hello:

just popped in to say that the cooking by numbers site doesnt seem to be around anymore.....I tried to get on it ages ago and couldnt:(

Hiya

Bummer about the site. I'm pretty sure there was another similar one but I can't for the life of me remember what it was called.

Some of the bigger sites like the BBC ones (and Delia???) have options where you can search on one or more ingredients I think.

Certainly a good place to search on one ingredient is right here

Pink.

churchrat wrote: »

hello anyone
I think I have heard of a site that allows you to input in what ingredients you have in your store cupboard and then gives you some recipes, but I cant seem to find it. I have found a couple that seem to be American , but I'm sure I saw a British one. Can anybody help?

many thanks

Hi churchrat,

Try this thread which has a lot of links to websites that may help:

Recipe website using own ingredients (including Cooking by Numbers )

Pink

bees**knees

churchrat wrote: »

hello anyone
I think I have heard of a site that allows you to input in what ingredients you have in your store cupboard and then gives you some recipes, but I cant seem to find it. I have found a couple that seem to be American , but I'm sure I saw a British one. Can anybody help?

many thanks

there is also a UK site which helps find recipes based on what is in the fridge

http://www.goodtoknow.co.uk/recipes/447900/What-s-in-my-fridge-

the goodtoknow site is a good read anyway - lots of recipes!

churchrat

valbuk wrote: »

there is also a UK site which helps find recipes based on what is in the fridge

http://www.goodtoknow.co.uk/recipes/447900/What-s-in-my-fridge-

the goodtoknow site is a good read anyway - lots of recipes!

YES--thankyou, thats the one

SAVEALOT

hi. I am trying to be OS. Money is tight. I was hoping that someone would be able to point me in the right direction for Indian meal planning. I am good at cooking, but never seem to manage doing it frugally. I am always overdrawn. which makes me short for the next months budget. please help somebody. many thanks in advance.

jackieglasgow

If you have a good read at this thread, there are some fab recipes

skyvicky123

Hi all, but of help please! I have a whole chicken in the slow cooker (not done that before!) I chicked in some stock, a little saffron (was lurking at back of the cupboard and never use it!) and a few odd veg etc. Anyway it smells and looks gorgeous but it suddenly occured to me that i should have put some rice in as bet it would absorb all that lovely flavour (bit like a risotto) I want to eat it tonight at about 8pm is it too late? Will the rice cook if I turn up to high?

squeaky

skyvicky123 wrote: »

Hi all, but of help please! I have a whole chicken in the slow cooker (not done that before!) I chicked in some stock, a little saffron (was lurking at back of the cupboard and never use it!) and a few odd veg etc. Anyway it smells and looks gorgeous but it suddenly occured to me that i should have put some rice in as bet it would absorb all that lovely flavour (bit like a risotto) I want to eat it tonight at about 8pm is it too late? Will the rice cook if I turn up to high?

I think you'd be better off not adding the rice which takes three to four hours to cook and anyway there will be lots of fat in there not just juices.

When your chicken is done, take it out of the pot and wrap it in foil.

Then decant the juices into a measuring jug and let them sit for a few minutes so you can pour the fat off the top.

While you are waiting you could sit the chicken back in the pot to keep it warm.

Once you've poured off the fat, use the juices (plus any water needed) to make your rice in the usual way.

HTH