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

newlywed

Remember...

There's no such thing as a stupid question.

sandy2_2

made some pasties this pm and made egg wash of milk and egg, but I have quite a lot left over, could I divide it up and freeze it

Pink.

Hi Sandy,

Yes it's fine to freeze. It will just need a quick whisk stir with a fork when it's defrosted.

Pink

billieboy_2

Pink-winged wrote: »

Hi Sandy,

Yes it's fine to freeze. It will just need a quick whisk stir with a fork when it's defrosted.

Pink

Thanks, I normally give it to the dog!

elly2

Hi all i have some frozen yorkie mix which i was going to use for tea but it hasnt defrosted properly is there anyway i can speed it up without ruining it?. like plonking the tub in some hot water maybe?

zippychick

elly2 wrote: »

Hi all i have some frozen yorkie mix which i was going to use for tea but it hasnt defrosted properly is there anyway i can speed it up without ruining it?. like plonking the tub in some hot water maybe?

Apparently so - i would be paranoid to do it, but it is safe according to here

Savvy_Sue

A bit late I know, but I would also speed things up by mashing them with a fork once the defrosting is under way!

OrkneyStar

Hi there,
I currently have some chicken stock on the go (chicken thighs with a lot of the smaller bits of meat still on- the rest was cut off for a curry, carrot, onion, leek, seasoning, bay leaf, bouquet garni herbs). Once this is cooked, seived and cooled (and fat removed) could I just add some of the chicken back in, along with some sweetcorn and thickening stuff (a dab conrnflour) to make chicken and sweetcorn soup....and does this freeze ok ?
Thanks so much,
OS

SunnyGirl

OrkneyStar wrote: »

Hi there,
I currently have some chicken stock on the go (chicken thighs with a lot of the smaller bits of meat still on- the rest was cut off for a curry, carrot, onion, leek, seasoning, bay leaf, bouquet garni herbs). Once this is cooked, seived and cooled (and fat removed) could I just add some of the chicken back in, along with some sweetcorn and thickening stuff (a dab conrnflour) to make chicken and sweetcorn soup....and does this freeze ok ?
Thanks so much,
OS

My Mum has always done this so I would too. She freezes in 2 person portions once the thick soup/broth/pie filling is made. HTH

Spendaholic_Chick

Help! I'm a looooooong way off being OS but I'm trying to incorporate some of your fab ways!

Tonight I made veg curry and veg soup but I had no stock so used chicken stockcubes in the soup. I used onion, potato,carrot, parsnip and turnip along with soup mix and seasoning but it's quite thin and reeeeeally bland - what can I do to make it thicker and tastier?

Also, the veg in the curry is quite hard, depite cooking for over an hour! What did I do wrong, and how can I fix it?