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

Savvy_Sue

rosie383 wrote: »

Smell them. If they were frozen and unless your utility room was very warm they probably would be ok.

I agree, if it's not too late! If you just stuck them in the fridge and haven't yet cooked them, I'd cook 'em sooner rrather than later, but I wouldn't have thrown them! After all, if I ever remembered, I'd take meat out of the freezer the night before I need it.

CompBunny

Hi,

I've inherited 200g of cheese that needs using fairly quickly...I was thinking of making a load of cheese sauce and freezing? Just how much sauce would 200g of cheese make? Does anyone have a recipe for such a large quantity? I have plenty of milk, flour, mustard, butter substitute...

If this is a stupid idea, what else can I do with all the cheese?

Thanks anyone who can help!

ab7

CompBunny wrote: »

Hi,

I've inherited 200g of cheese that needs using fairly quickly...I was thinking of making a load of cheese sauce and freezing? Just how much sauce would 200g of cheese make? Does anyone have a recipe for such a large quantity? I have plenty of milk, flour, mustard, butter substitute...

If this is a stupid idea, what else can I do with all the cheese?

Thanks anyone who can help!

That makes roughly a pint of cheese sauce for me which I freeze be-ro recommends about 175g per pint. Just click on the sauces link at the side as it wont do the full link for me for a recipe if you need one hth

Justamum

CompBunny wrote: »

Hi,

I've inherited 200g of cheese that needs using fairly quickly...I was thinking of making a load of cheese sauce and freezing? Just how much sauce would 200g of cheese make? Does anyone have a recipe for such a large quantity? I have plenty of milk, flour, mustard, butter substitute...

If this is a stupid idea, what else can I do with all the cheese?

Thanks anyone who can help!

You could just grate it and freeze it to use at a later date.

Savvy_Sue

Confession: we opened a very old tin of condensed milk the other day and it had turned a pale shade of brown, the way it looks in banoffee pie. I had a spoonful and it tasted fine, but no-one else would eat it so it went ...

Why would it do that?

CompBunny

Thanks Justamum and ab7 - I looked into the technique for making cheese sauce and soon realised its the sort of thing I'd ruin - I am an awful cook! So instead its been grated and frozen with a little kept aside for a cheese sandwich to bring my Grandad!

TrixieB

I was planning on making spaghetti carbonara tonight - the proper one with eggs cream and bacon, but have mistakenly picked up a pot of cottage cheese instead of cream, how that happened I don't know!!

Do you think it would still work, if maybe I blitzed up the cottage cheese so it was smooth, adding milk to get to a single cream consistency??

TrixieB

Savvy_Sue wrote: »

Confession: we opened a very old tin of condensed milk the other day and it had turned a pale shade of brown, the way it looks in banoffee pie. I had a spoonful and it tasted fine, but no-one else would eat it so it went ...

Why would it do that?

No chance it was a mislabelled caramelly stuff one they do?

Savvy_Sue

TrixieB wrote: »

No chance it was a mislabelled caramelly stuff one they do?

I'm sure it wasn't ...

TrixieB

TrixieB wrote: »

I was planning on making spaghetti carbonara tonight - the proper one with eggs cream and bacon, but have mistakenly picked up a pot of cottage cheese instead of cream, how that happened I don't know!!

Do you think it would still work, if maybe I blitzed up the cottage cheese so it was smooth, adding milk to get to a single cream consistency??

Just in cae anyone wondering, didn't work!