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

squeaky

Hi

waxy potatoes are best to use in a soup if you want them to stay in one piece, floury ones if you want them to dissolve as a thickener.

The link here is worth a read... http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

rising_from_the_ashes

RAS wrote: »

basicaly any waxy/salad potato will work, just I can remember Charlotte are very waxy

I've found some Basics salad ones which are £1/kg (slightly better!) but think for the 40p I'll go with the Charlottes this time to be on the safe side.

I'll try some other types of salad ones when I'm able to get out & about again (hopefully only another couple of weeks!:j)

rising_from_the_ashes

squeaky wrote: »

Hi

waxy potatoes are best to use in a soup if you want them to stay in one piece, floury ones if you want them to dissolve as a thickener.

The link here is worth a read... http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

Thanks Squeaky - that link actually explains a lot as sure I've used Maris Piper as well in the past and it's Maris Peer that don't disintegrate ....

Will have a proper read through so I'm better prepared next time (only just thought of soup as have done a load of chicken stock today:) and about to finalise my order)

Skint_Catt

Embarrassing question time!

I've only ever done jacket potato's in the microwave but tonight I'd like to do a couple in the oven - what temp (fan) & for how long please? Do I just p r i c k & wrap in foil?

Thanks

C xx

Diflower

Stick them with a fork but only wrap in foil if you want the skins soft. Otherwise just as they are, straight onto the oven shelf.
Temp depends really on whether you want them quick, or are cooking something else.
At about 190 fan they'd take about an hour, or hotter for a bit faster. But you can do them lower for longer.
To test squeeze gently with a tea-towel round your hand:)

Skint_Catt

That's great, thanks Diflower
C xx

Justamum

I usually score a cross on the top so that when they are cooked they are already cut open.

runnerbean17

Hi bought a "cooked" chicken tonight reduced in Mr. T's . We've eaten some but were going to stick the rest in the fridge for tomorrow but it says on the wrapper USE BY 5/11 (which is obviously today) is it ok to eat tomorrow?

squeaky

Dodgy. See http://www.nhs.uk/Livewell/homehygiene/Pages/how-to-store-food-safely.aspx

Savvy_Sue

runnerbean17 wrote: »

Hi bought a "cooked" chicken tonight reduced in Mr. T's . We've eaten some but were going to stick the rest in the fridge for tomorrow but it says on the wrapper USE BY 5/11 (which is obviously today) is it ok to eat tomorrow?

squeaky wrote: »

Dodgy. See http://www.nhs.uk/Livewell/homehygiene/Pages/how-to-store-food-safely.aspx

Reluctant as I am to disagree with squeaky, if it was one of their rotisserie chickens, I'd definitely be prepared to risk it, or at least apply the sniff test! On the grounds that it will definitely have only been cooked today, and when I cook a chicken I am still eating it cold several days later. Mind you, I don't keep my chicken hot all day so that might be a counter-indication.

If it was a cold cooked chicken, I'd probably still risk it and do the sniff test ...