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

Pink.

Hi taka,

I just fold the pack over and store it in the fridge.

Pink

taka

Thank-you Pink-winged!

angie_baby

Hi All,

I need some help please. I have found a packet of Doves Yeast in the back off my cupboard its been opened but is still within date. Can i use this? Or can i 'test it' to see if its still active?

Also, in my hurry yesterday i bought a tin of Allinson Dried Active Yeast thinking i could just chuck it in the breadmaker, thought it was quite a good price at 78p, but have just gone to use it and realised its for handbaking and needs to be reactivated, can i follow these instructions and use that water in my bread maker? (and not add sugar in the machine as it will already be in the water?

Thanks

Blairweech

Hello all,

I cooked a ham yesterday and kept the cooking liquid for stock, It has now chilled and instead of being clear and jelly like, it is very cloudy, and seems to have a lot of fat in it from the ham. Can I still use this for soup or not? If yes, how do I go about making ham and pea soup from it?

Thanks!

fizzel81

got 2kg frozen pork joint in the freezer am i right that i can defrost, cook and then refreeze once cooked? should have cut into smaller portions when i got it but alas i didnt (bros g/f got it mega woopsied)

beautiful_ravens

Hi,
How do you make youghurt, or where's a thread about making it?
thanks!

Wonder_Girl

fizzel81 wrote: »

got 2kg frozen pork joint in the freezer am i right that i can defrost, cook and then refreeze once cooked? should have cut into smaller portions when i got it but alas i didnt (bros g/f got it mega woopsied)

Yep that will be fine, i am always buying huge lumps of meat intending to cut up and freeze but always leave it too late and end up having to freeze the whole lot before it goes off :rolleyes:

Pink.

beautiful_ravens wrote: »

Hi,
How do you make youghurt, or where's a thread about making it?
thanks!

Hi beautiful_ravens,

This thread may help: Yogurt without a Yogurtmaker

Pink

Pink.

Blairweech wrote: »

Hello all,

I cooked a ham yesterday and kept the cooking liquid for stock, It has now chilled and instead of being clear and jelly like, it is very cloudy, and seems to have a lot of fat in it from the ham. Can I still use this for soup or not? If yes, how do I go about making ham and pea soup from it?

Thanks!

Hi Blairweech,

It should be fine. I usually let it go cold then sieve it to get any fat or bits out of it before using it for soup.

For pea and ham recipes have a look here:

Pea and ham soup

Pink

sashanut

Hi all

I've searched but can't find the info about freeezing bananas - is it in skins or out of them please? They are already fairly black but don't want to waste them as I know I can make cakes with them......:D TIA in advance if you can help......................ALSO

Not sure if this is the right place or not please move if not:

How do I get a red wine (port actually) out of a beige angora cardi??? Daughter had a bottle leak in her suitcase yesterday, I immediately put it in cold water but the stains are still there & I'm not sure whether to wash it or not? Have searched on the internet which says to use a combo of hydrogen peroxide & w/up liq - which gets good raps, bu I haven't got any HP & would have to go out & buy it, also it doesn't state whether the garment s/b wet or dry, so do I wash it beforehand & dry, then use or what? TIA if anyone knows..