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

Diflower

ms_night_ryder wrote: »

If i brown some mince on sunday night, am i alright to bung it in the slow cooker on tuesday morning, cook it, portion and then freeze? will be a sort of chilli mince toms spices atc.

Mince is dodgy stuff, I wouldn't part-cook it and leave it that long. Either carry on with it on Sunday and cook it overnight, or brown it Tuesday morning. You can as Savvy Sue says just bung it in without browning, although personally I never think it tastes as good (also the onions are better browned first).

rosie383

I agree. Either don't bother to brown, or do it all at the one time. If you brown it then leave it, it would be a bit like cooking it twice, safety-wise. And obviously you are making it to freeze and re-heat again at a later date. I wouldn't.

Skint_Catt

Can someone please give me a very basic batter recipe for toad in the hole? Thanks
C xx

Uniscots97

This is the recipe I use. I brown my sausages off first, then pour my batter (recipe below) into my oven proof dish and place sausages in. In small tins this works great with the mini sausages.

4 oz (100g) Plain Flour
1 medium sized egg
pinch of salt
½ pint (280ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the sausages.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 – 20 minutes.

Skint_Catt

Brilliant, thank you.
C xx

shelley_crow

I made a thai green curry with chicken. I bunged it in the slow cooker on a low heat setting at 10am this morning but the only coconut milk I had was low fat. It looks like the coconut milk seperated, given it a good stir but it doesn't look too appetising. Is it salvageable?

VeggieCatLady

If I want to dry my wet washing, which would be cheaper (gas/electric wise) putting them on the radiators and turning up the heating or using a tumble drier?

One thing I really hate about winter is having damp washing everwhere that takes days to dry! Thanks everyone