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

quintwins

rosieben wrote: »

I'd put the stock in the fridge overnight and make the gravy fresh tomorrow, it'll be fine

reheat the stock in the micro till its hot enough for the granules

my mircowaves playing up but i'll do it in a pot, i love the fatty honey gravy

Gintotmelinda

hi guys

How long do I put flour in the freezer to kill any wriggly things or their eggs that might be in the packs?

Thanks

Gintot

rosieben

I think 48 hours is the recommended time but I tend to forget mine for a week or more

Gintotmelinda

Thanks Rosieben!

gintot

quintwins

Gintotmelinda wrote: »

hi guys

How long do I put flour in the freezer to kill any wriggly things or their eggs that might be in the packs?

Thanks

Gintot

i didn't even know you could do this, do you seive it afterwards?

Penelope_Penguin

quintwins wrote: »

i didn't even know you could do this, do you seive it afterwards?

I suppose you should unless you relish the extra protein :rotfl:

quintwins

Penelope_Penguin wrote: »

I suppose you should unless you relish the extra protein :rotfl:

ewww yuck :rotfl:

squeaky

The recommendation is to place the newly bought unopened pack in an airtight (or at least moistureproof) container and freeze it for 24 hours.

This is long enough to kill any eggs that might be on the packaging.

It's rare, I was told, to have mature beasties in flour straight from the shop shelf.

Anyway, once done you can put the pack in your store cupboard with confidence. I had this problem a few years back - my fault, the flour was almost a year old - but since keeping better track of my stocks and using the freezer I've been completely trouble free.

mummyjane

Is this really necessary? I have only ever had beasties in my flour once and to be fair that was back in the days way before I cooked and baked regularly As far as I know that was the only time but you have me worried now :eek:

CH27

Can I freeze Camembert?