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

Savvy_Sue

TrixieB wrote: »

Does anyone know can I freeze an Asda fresh tarte au citron? Doesn't say anything on package as to wether can or can't - picked it up for 50p. Appreciate a fast reply!

I can't think of any reason why I wouldn't freeze one, but without seeing the ingredients it's hard to know. Defrosting might be interesting - if it's the kind of thing you serve cold, the pastry might go soggy. No idea how you'd prevent that.

TrixieB

Didn't have time to come back last night, it's ok, it was sell by 5th, use by 6th, so tonights pud! Phew!

billieboy_2

TrixieB wrote: »

Does anyone know can I freeze an Asda fresh tarte au citron? Doesn't say anything on package as to wether can or can't - picked it up for 50p. Appreciate a fast reply!

Probably too late but useful to know for another time. I've successfully frozen a HM tarte au citron (by coincidence I'm making one this weekend:D ). HTH.

LoopyLinz

Hi All

Hope you are well. Have two little questions that I know you wonderful people will know the answer to!

Firstly.................last night I made enough noodles to feed our whole street (not intentionally they just seemed to multiply greatly!) I let them cool and put them in a tub in the fridge but Im not too sure if they will be ok to eat tonight? Also not really sure what I can do with them but Im sure I can chuck something together.

Second question...........I searched online for a recipe to make cup cakes and I think I came across an american site as the measurements are in cups. There is something called shortening in it. What is shortening? If its something really obvious Im really sorry!

Thanks
Linz xoxox

MissB_2

Hello.

1. If it's been in the firdge, it'll be fine. If reheating make sure it's piping hot all the way through.

2. Shortening is white fat or lard. It 'shortens' pastry, hence the nicknae.


Hope it helps
B
x x x

OrkneyStar

I have a recipe which calls for 2 x 400g can cans of butter beans. I am soaking dried o/night to use tomorrow for recipe. My question is what weight of dried beans should I soak ? (presuming they take on water so if I soaked 400g dry weight I'd have more once they were wet/cooked).
Thanks.

Penelope_Penguin

MissB wrote: »

2. Shortening is white fat or lard. It 'shortens' pastry, hence the nicknae.

I think if the shortening is to be used in muffins, it'll be butter

I'll add this to the Old Style Quick Questions thread

Penny. x

trying-very-trying

OrkneyStar, If you are substituting dried butter beans for tinned, I would think that you'll have to boil them up first, before adding to your dish. I can't help much regarding the amount, but I would try 200g dried beans. If you find you've got too many, you can freeze them before or after boiling.

OrkneyStar

trying-very-trying wrote: »

OrkneyStar, If you are substituting dried butter beans for tinned, I would think that you'll have to boil them up first, before adding to your dish. I can't help much regarding the amount, but I would try 200g dried beans. If you find you've got too many, you can freeze them before or after boiling.

Oh yes thanks I was planning to cook them before adding to the soup, although they will get some further cooking in there too!
200g sounds a good amount so will go with that and will weigh when cooked for future reference!
Thanks again.

Pink_fluff

Hi, not sure this is the correct place for this post, but hope someone can help.

I got 2 cushion covers for the bargain price of £2! They measure 16 inches by 16 inches. I need to buy an actual cushion to put inside, but they are all measured in cm, does anybody know what 16 inches is in centimetres?

Thanks so much