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

ab7

TrixieB wrote: »

Just in cae anyone wondering, didn't work!

Hi Trixie wished I'd been on earlier...if you ever do forget the cream, you could try it the "italian" way which is with a good glug of olive oil. I think the reason its not worked is that cottage cheese is really low fat and its the high fat in cream/oil that makes the eggs blend properly.

missychrissy

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!

I would just grate the cheese and freeze it. You can then use it in whatever quantities you need.

Raksha

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?

I don't know *why* but I had one that was the same recently - it made some perfectly acceptable Nigella's breakfast bars which everyone ate with no ill effects.

Need2bthrifty

Hi All, My mother was a great baker, however I haven't inherited all of her skills and instincts in this area, although in the OS way I am learning.

I have had a look through the Baking Tips threads but couldn't find any info, so I thought I pose my question to the experienced bakers on the Forum

Do you prefer to use Branded Flours or the supermarket "Basics"

I have always used B*RO and been very happy with the results, but checking the prices, I notice there can be quite a saving in buying the Basics (58p V £1.00).

Have any of you changed to the basics range and have you noticed any difference in the outcome of your bakes or are there things, maybe pastry or sponges, that you always use the branded version for.

Thanks in anticipation

TrixieB

I use value from both asda and tesco and don't really notice a difference tbh, if there wa any difference it would only be minimal so would escape me anyway lol

Pink.

Hi Need2bthrifty,

I don't stick to branded flour and just buy the cheapest one available and have never had any problems with it at all and notice no difference whatsoever in my baking. The current one I have on the go is from lidl....I can't remember the exact price but remember thinking at the time that it was much cheaper than the tesco/asda flour that I'd bought previously.

These threads have more advice:

Flour - Which is best supermarket own brand or well known brand?

value/bascis flour for cakes ect

The Best Own Store Brand Strong White Flour?

Pink

Need2bthrifty

Thanks Pink-winged, I just wondered if it might be a case of "you only get what you pay for" but I will def try the basics ones. I think L*dl was 58p or 59p, I had a quick look when I visited there at the weekend.

Justamum

Another one who buys basics and never had any trouble with it.

MaggieBaking

I love baking and used to be a brand snob. I've not noticed any difference since downgrading my flours.

Need2bthrifty

Thanks TrixieB, Pink_winged, Justamum and MaggieBaking, I have stocked up on the Basics flours, having just used up the last of my Branded.

Fingers crossed it doesnt put my newly learned skills to the test