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

abby1234519

BUT I'm going to be breastfeeding so I am convinced I am going to be twices as hungry as ever. Might just bake lots and lots of snacks to keep me when I'm running from university to home to nursey to university etc etc. I'm a hungry type of person

patchwork_cat

I believe that the average extra calories a breastfeeding mum needs is between 200 - 800 calories a day, 500 is the accepted average, but you are right to be guided by your appetite as it will vary even from day to day depending on your baby.

liney

I'm confused about bread. Am I supposed to let it rise then cook immediately, or knock the air out of it first?

I want to make some dinner rolls for later, but why the two different methods? Will my kitchen explode if I don't do it right?

CCP

I'm by no means an expert at making bread (I use a bread machine as my hand-made efforts invariably end resembling bricks ) but I think you can either cook the bread after it has risen once, or knock it back and let it rise again before cooking.

Bread cooked after one rise will have a denser texture than bread that's had two rises, so it's up to you which you'd prefer. Don't put the bread in the oven immediately after knocking the air out, though - leave it to rise again first or you'll end up with something like my usual efforts.

Savvy_Sue

liney wrote: »

Will my kitchen explode if I don't do it right?

:rotfl: there are a few things which could lead to explosions in the kitchen, but I've never heard of bread being one of them ...

The ones I know of are

1. putting an unopened tin of baked beans into the oven and leaving it there long enough
2. putting an egg into the microwave with its shell on, without piercing said shell
3. putting a jacket potato into the microwave or oven without piercing the skin in some way (I run a knife round the long edge, other people pierce the skin with a fork)
4. ditto with roasting chestnuts without piercing skins first
5. in the good old days, abuse of a pressure cooker, but I think the modern ones are fairly idiot proof

Setting fire to your kitchen is most often achieved with a chip pan left on the hob, I believe, but putting a plastic lunch box on an electric ring which is still on will also have the (undesired!) effect! And I have a friend who has managed both ...

Justamum

Savvy_Sue wrote: »

:rotfl: there are a few things which could lead to explosions in the kitchen, but I've never heard of bread being one of them ...

The ones I know of are

1. putting an unopened tin of baked beans into the oven and leaving it there long enough
2. putting an egg into the microwave with its shell on, without piercing said shell
3. putting a jacket potato into the microwave or oven without piercing the skin in some way (I run a knife round the long edge, other people pierce the skin with a fork)
4. ditto with roasting chestnuts without piercing skins first
5. in the good old days, abuse of a pressure cooker, but I think the modern ones are fairly idiot proof

6. Boiling an unopened tin of condensed milk, and letting the pan run dry :eek:

Shashwoo

Hello,

sorry if this has already been asked

I want to make individul lasagne into foil containers (like what you would get chinese take away in) however my lasagne sheets are too long for the containers. Whenever I try and cut them, they snap and I waste a sheet.

Does anyone know how to cut the lasagne sheets without them snapping?

TYVMIA

Justamum

Shashwoo wrote: »

Hello,

sorry if this has already been asked

I want to make individul lasagne into foil containers (like what you would get chinese take away in) however my lasagne sheets are too long for the containers. Whenever I try and cut them, they snap and I waste a sheet.

Does anyone know how to cut the lasagne sheets without them snapping?

TYVMIA

You could try partly cooking them so they are soft enough to cut with a knife.

Savvy_Sue

Justamum wrote: »

You could try partly cooking them so they are soft enough to cut with a knife.

Or you could try snapping them in half midway and overlapping in the middle? Doesn't matter if it's not a 'neat' join, does it?

Justamum

Savvy_Sue wrote: »

Or you could try snapping them in half midway and overlapping in the middle? Doesn't matter if it's not a 'neat' join, does it?

The problem with overlapping them is that they don't cook properly and end up chewy or hard.