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

squeaky

mummyjane wrote: »

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:

Possibly not when you use your flour regularly. Like you, at the time I didn't often use flour and that's how I got caught.

It was only when a recipe called for sieved flour that I noticed them!

None of the words that I can use to describe my emotions at the time will pass the swear filter

Diflower

CH27 wrote: »

Can I freeze Camembert?

Yes:)

It will come out at the same stage of ripeness, but then won't keep as long.

quintwins

squeaky wrote: »

Possibly not when you use your flour regularly. Like you, at the time I didn't often use flour and that's how I got caught.

It was only when a recipe called for sieved flour that I noticed them!

None of the words that I can use to describe my emotions at the time will pass the swear filter

i can imagine, i've acually never had this either even when i didn't bake often, but i can remeber my mum having them when i lived at home, how i have loads of flour in and it's used within a month or 2

CH27

Diflower wrote: »

Yes:)

It will come out at the same stage of ripeness, but then won't keep as long.

Fantastic! Thankyou:)

mummyjane

Right, I have decided to invest in a pudding basin and start doing steamed puds etc. I need to buy some cloth to cover it with, obviously I want to do this as cheaply as possible. I have seen muslin cloth for sale cheaply by the metre but would this be ok? Any tips on what pudding basin to buy also gratefully received

Thanks

Raksha

mummyjane wrote: »

Right, I have decided to invest in a pudding basin and start doing steamed puds etc. I need to buy some cloth to cover it with, obviously I want to do this as cheaply as possible. I have seen muslin cloth for sale cheaply by the metre but would this be ok? Any tips on what pudding basin to buy also gratefully received

Thanks

Pyrex or oven proof glass of another brand is what I prefer. Ideally it needs to have a good 'rim' to secure the cover - you don't need to use muslin (I prefer not too, as I find it makes the top of the pudding a bit soggy) - a piece of greased kitchen foil is fine - secure it by rolling it round on itself (it's really hard to describe how to do this)

Savvy_Sue

Raksha wrote: »

Pyrex or oven proof glass of another brand is what I prefer. Ideally it needs to have a good 'rim' to secure the cover - you don't need to use muslin (I prefer not too, as I find it makes the top of the pudding a bit soggy) - a piece of greased kitchen foil is fine - secure it by rolling it round on itself (it's really hard to describe how to do this)

We always used to put a layer of greaseproof paper under the foil and tie it off with string.

Greaseproof because the foil can interact with eg dried fruit in Christmas pud

mummyjane

Thanks for the advice. Always good to hear that I don't need to buy something I have plenty of foil and greaseproof paper so will give that a go. I have some pyrex bowls which I use for mixing that are quite small, I wonder if they would do. Would make quite a sizeable pud - good for when my stepsons are staying, teenage boys and their appetites eh . Off to find some recipes now....

tigerfeet2006

I have seen a few recipies that I quite like the look of BUT they ask for a curry paste. Now my experiance with the Pataks type paste are that they contain gluten and I have 2 GI DC. Does anyone know of a gluten free paste or does anyone know if I can make my own or can I supstitute it with powders and if so what sort of quanties?

Many thanks

notjustlaura

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:(

Just tried it and it doesn't work which is a shame - such a good idea.