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

Pink.

Hi sashanut,

I usually freeze them out of their skins. They are very mushy once defrosted so only really good for baking but I know some people like to eat them from frozen like an ice lolly.

There's more advice on this thread: Freezing bananas.

This thread might help with the red wine: Red wine stain help!

Pink

Nelski

Help please - I have made a big pot of minestrone type soup but it tastes greasy because I have used some HM chicken stock as the base. Is there a way to absorb the fatty taste or is it heading for the bin:rolleyes:

princess_leia_3

I am sure that I have heard somewhere that sage does this...at least it might be worth a try?

squeaky

angie_baby wrote: »

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?

Just put some in luke warm water and add a little sugar. Depending on the temperature it should show a layer of froth from within five to fifteen minutes.

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

Er, yep

I do this with pretty much all my yeast these days, though normally I put only half the sugar in to activate, and then add the remainder with the dry ingredients as normal.

HTH

kezz

Hi, A quick question about breadmaking. How many large loafs can I expect to get out of 1.5kg bag of flour? I will be using a breadmaking machine. Thanks

princess_leia_3

My large panasonic recipe uses 475g of flour so I can get 3 loaves per bag.

Penelope_Penguin

Nelski wrote: »

Help please - I have made a big pot of minestrone type soup but it tastes greasy because I have used some HM chicken stock as the base. Is there a way to absorb the fatty taste or is it heading for the bin:rolleyes:

You could try putting it into the fridge. The fat should float on the surface and then be easier to remove. Alternatively, you could blend it - I find that the greasiness is less pronounced then.

Penny. x

blahn

What would be the best way to freeze and defrost currant cake? I wrap chocolate cake up in cling film then foil and defrost in the wrapping so it regains the moisture and all that, but...fruit cake? I don't know whether it makes a difference but I'll either be freezing the whole cake uncut or half of it, so cut on one end.

Anyway, all the raisins sunk to the bottom of the cake this time though it was the same mixture and it never has the four, five times before. I stirred the batter with a spoon in the cake tins themselves for some bizarre reason this time round, would that have caused it or was it just bad luck? I've never coated them with flour or etc. before and this is the only thing I can think I did different.

Savvy_Sue

I froze a bread pudding the other day, and it's come out fine, lovely and moist. It was frozen in a non-stick lining and a poly bag, so I'd think the clingfilm and foil would work just as well.

Bargain_Rzl

Hello OldStylers - Is there an OS method of removing adhesive-label gunk from my new wooden rolling pin? If not, is there an inexpensive product which will do the job? I know Lakeland does a "Sticky Stuff Remover" but it costs £4.20 and doesn't claim to be suitable to use on wood...