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

CompBunny

Thankyou for the further help, LazyLiz, Pink-Wings and Savvy Sue! I'll have a word and see what will be acceptable;) I think that way there is less likely to be wastage!

Apologies, I'm still learning about making up lunches as he used to buy lunch at work! But I have another question... can you freeze tuna, sweetcorn, mayo and pasta all mixed together? If so, how would you go about defrosting it to be eaten cold? I've made up a batch and divided into tubbits, but though it would be best recieved once a week instead of three days in a row!:rotfl:

slbhill

CompBunny wrote: »

Hi

I'm sure this is an obvious question.. but if I slice an apple up to put in my partners lunchbox in its own tupperware container, will it go brown?

One thing I did for a while was to slice it, core it, then reassemble the pieces (except the core) and wrap the whole thing in cling film to keep it together. It worked quite well but it's quite faffy - the other suggestions are probably more practical

zcrat41

Does anyone know where I can buy muslin? I don't really want to buy just that online due to delivery charges. I've tried Tesco but no joy.

I want to make some crab apple jelly!

Thanks

ZC

TrixieB

Any baby store

cleggie

Hi everyone,

can someone please tell me what kind of flour i need to use when making toad -in -the -hole batter?
Is it SR or Plain?

TrixieB

plain flour for that

zippychick

our toad in the hole thread may be useful

cleggie

thanks Trixie and Zippie!

Need2bthrifty

I apologise if this question has been asked before but I acquired a SC and no instruction booklet :mad:.

I managed to pick up a reduced Toprump joint of beef :j a first for me getting such a bargain and thought I would do it in the SC.

I had a look through some of the cooking collection SC recipes, but because I only want to do a simple pot roast should I seal the joint first before putting in the SC and roughly how much stock should I add.

Thanks in advance

Churchmouse

Might be too late, and I'm no expert, but I always like to brown and seal any meat before it goes in the slowcooker. My rule is I do the same as I would if cooking in a conventional oven, so I sweat the veggies etc too. But I know lots don't bother and are very happy with the results. For a pot roast I'd only have an inch of stock in the bottom.

Now for the reason I've come on here. Just made my first batch of tomato chutney, and I have one small jar that is only half-filled. I plan on using that one first in a few weeks once it's matured a bit, but should I store it in the fridge to mature or will it be OK in the cupboard?