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

valk_scot

Naomim wrote: »

Hi All,

a quickie on potatoes please. I usually buy a bag of white potatoes and they get used within 2 weeks. I take them out of the bag they come in and put them in an open container in the cupboard when I unpack the shopping. By the middle of the 2nd week though they are all sprouting. Should they this quick and is there anything I can do to make them last a bit longer?

Thanks

Naomi

A cool dark place is usually best rather than a warm kitchen and a cupboard that you open a lot. I keep my potatoes in a brown paper sack (you could use a cardboard box as well...anything that "breathes") in the garage. In a flat, under the sink is as good a place as any.

They still won't last forever but they're not harmful to use even after they've started sprouting. As long as you've not kept them in the light and they've gone green.

valk_scot

paybacktime2008 wrote: »

Hi. have a pan of onion chutney bubbling away on the hob...first chutney ever made so rather chuffed. However, how do I get my jars hot? Do i put them in the oven?

If you have a dishwasher put them through a wash cycle to get them really clean, then in the oven at ultralow to dry.

FrugleRock

Hi everyone

I'm using leftover sausage and mash bake tonight, but not sure what temp and for how long??

Hope you can help

Barneysmom

Can you reheat sausages?

FrugleRock

FrugleRock wrote: »

Hi everyone

I'm using leftover sausage and mash bake tonight, but not sure what temp and for how long??

Hope you can help

the title should be reheating food - I have NO idea where present came from

seabright

I re-heat most things for about 30 mins in the oven at about 200c. Stick a metal skewer or knife in the centre after about 15-20 mins to see how hot it is.

I re-heat stuff all the time (often more than once) and no-one's died. Yet.

Naomim

valk_scot wrote: »

A cool dark place is usually best rather than a warm kitchen and a cupboard that you open a lot. I keep my potatoes in a brown paper sack (you could use a cardboard box as well...anything that "breathes") in the garage. In a flat, under the sink is as good a place as any.

They still won't last forever but they're not harmful to use even after they've started sprouting. As long as you've not kept them in the light and they've gone green.

Thanks Valk_scot. I have just this week got a box of nappies for DS so I'll use that and keep them in the conservatory for now (it's freezing out there) I do use them if they are sprouting, it just annoys me as I'm sure they used to last longer :rolleyes: come to think of it, I remember my Mum using an old bin with a sack of spuds in kept on the balcony when I was a child.:D:D

Naomi x

Savvy_Sue

If it's ACTUALLY freezing, I'm not sure that will do the spuds much good. And TBH, I remember my mum buying potatoes in big sacks when I was young, and her complaining that they weren't keeping as well as they used to. I think it was partly a seasonal thing though.

gerturdeanna

Hi
A recipe I want to make today calls for cheese sauce, I've only got creme fraiche. Would that with some grated cheese in be okay?? I know I could make my own but I've just got over a bug and cba!! hehe!

Gingham_Ribbon

I'm new to cooking meat so this might sound like a pathetic question, but I've honestly never done this before so need to check!

I want to do a gammon in the slow cooker, then cool it, then add some of the meat to a chicken pie, thus heating it again, then save half the pie and reheat that too.

So it would be cooked, cooled then cooked, cooled, then cooked again.

Is that okay?!