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

zippychick

Penelope_Penguin wrote: »

Are you sure you measured accurately I use that recipe every couple of months and the batter is like thick single cream. If there's too much water, the batter will tend to stick

Penny. x

well ive been using measuring cups and converting the measurements. Next time im baking ill weigh on the scales along with my measuring cups and see that they both come out the same.

pretty convinced im right though! My bread works out ok, as did other stuff. Its just a bit disheartening and my mum was amused rather than sympathetic which really didnt help!

blahn

Hi. I was just wondering whether it is okay to mix up a muffin batter, bake say six then take those out and throw in the rest of the batter. Essentially what I'm asking is whether the batter will be okay if I let it stand for twenty - twenty five minutes. I only have one muffin tray and it's a jumbo one so I can't really work out how many muffins online recipes are going to make. I don't know whether the answer is obvious but I remember reading about raising agents being activated or something; and with scones at least you had to get them right in the oven?

Also I just wanted to thank all you guys loads for all the help and answers to stupid questions in the past. I'd never even been in the kitchen before finding this forum. Now there's usually loads of lovely home made stuff in the freezer and it's great!

princesstippytoes

blahn wrote: »

Hi. I was just wondering whether it is okay to mix up a muffin batter, bake say six then take those out and throw in the rest of the batter. Essentially what I'm asking is whether the batter will be okay if I let it stand for twenty - twenty five minutes. I only have one muffin tray and it's a jumbo one so I can't really work out how many muffins online recipes are going to make. I don't know whether the answer is obvious but I remember reading about raising agents being activated or something; and with scones at least you had to get them right in the oven?

Also I just wanted to thank all you guys loads for all the help and answers to stupid questions in the past. I'd never even been in the kitchen before finding this forum. Now there's usually loads of lovely home made stuff in the freezer and it's great!

It will be fine. I do it all the time.

mumoffour77

Hi
I was wondering if I could use goldan fleece plain flour to make bread??
Any advice would be gratefully accepted:)
I have a new pan breadmaker and I want to get started....but couldnt get any strong bread flour!!!
many thanks!!

Savvy_Sue

Many people do use 'normal' plain flour for bread.

zippychick

mumoffour77 wrote: »

Hi
I was wondering if I could use goldan fleece plain flour to make bread??
Any advice would be gratefully accepted:)
I have a new pan breadmaker and I want to get started....but couldnt get any strong bread flour!!!
many thanks!!

do it. i used plain by accident, worked perfect.


anyone with a creme fraichje replacement? It is for jamie pie, yum http://www.jamieoliver.com/recipes/meat-recipes/turkey-and-sweet-leek-pie

also, substituting dry herbs for fresh??

Rowan9

I've defrosted portions of lasagne - what would you do to reheat folks? I'm always unsure about microwave times and scared I poison everyone. We have a day out planned for tomorrow so I need to make sure it's reheated! I usually end up reheating in the oven but don't want this to dry out.
Thanks for help!
w

leiela

Ok im making up all my leftover bread/wraps into sandwiches before i grow's a green and fuzzy over coat.

Quick question, my sons like tinned tuna and mayo and Egg mayo sandwiches. Whats the best way of doing these because im guessing the mayonaise won't freeze well and tbh im not sure about the egg or tuna either.

So im thinking i should freeze the bread/wraps as they are and make them up as i need them??

Also what about eggs can i boil these in advance? how long will boiled egg's keep if i leave them in the shells and just mash them as they are needed??

Same with tuna i've never "not used" a whole tin at once before as generally i'll eat a whole one but i'm thinking for buttys for my 7 year old 1/2 tin is going to be enough will it be safe to eat if left in a sealed container in the fridge till the following day??

Im away teaching a training course all next week and im gonig to be out most of the day and i just want to make sure everything is prepared so im not running around when i get home at night.

Thanks

Pink.

Hi leiela,

It will be fine to freeze the bread and wraps as they are for making up the lunches when you need them.

You're right the mayonaise doesn't freeze well but you can keep the leftover tuna (in a container and not in the tin) and hardboiled eggs in the fridge for the next day.

These threads have lots of advice that may help::

How long is tuna okay in the fridge?

Can you freeze tinned tuna?

How long do boiled eggs last?

Pink

sunflower76

In my freezer I have a bag of Ginger Cake crumbs. It's about half a cake, crumbled up. I have no idea why I didn't slice it into portions and freeze it as this would have far more sense but I now have no idea of what to do with it - any ideas?