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

Savvy_Sue

Better in soup than served 'neat', IMO.

Wee_Bargain_Hunter

Thanks for the quick answer Savvy-Sue! Soup is nearly made now so time for my next question - can I add the rind of parmesan and then fish it out when the cheese has melted off? And will the soup freeze ok with milk and cheese added? Thanks

Savvy_Sue

I hope someone else can answer those, because I hate parmesan so never use it. And I tend not to make milky soups, so no help there either!

billieboy_2

Wee_Bargain_Hunter wrote: »

Thanks for the quick answer Savvy-Sue! Soup is nearly made now so time for my next question - can I add the rind of parmesan and then fish it out when the cheese has melted off? And will the soup freeze ok with milk and cheese added? Thanks

I don't know about melting the parmesan rind but I've successful frozen soup with milk and cheese in with no probs.

champys

Savvy_Sue wrote: »

He might be drinking the milk to fill himself up if he still feels hungry. You might do well to look at one of the specific lose weight threads - there's an Old Style one over here, I believe, and an "I wanna" on the I wanna board, and on the Health board one to suit all tastes.

However, if he doesn't want to go on a diet, has he thought of moving more (aka exercise!)? Eating less and moving more usually work best together.

Savvy Sue - you may have a point about the 'filling up'. For now, all I wanted to do is test his milk consumption against what's normal. I hope to get to the bottom of the conundrum eventually. Lack of exercise is certainly not the problem, he's really active! One of those 'fat but fit' cases......
Thank you for your empathy! Will let you know once I've found the clue :-)

Daggit

Hello I have a question about rice. Ive read here about reheating it and cooling it quickly but mine is about keeping it warm. I have some friends coming for a meal and Im going to make a big pot of chilli, I though if I cooked the rice in the microwave could I then keep it warm in the oven for about an hour or would this make it dry out and not be fluffly? Any ideas anyone?

Thanks :-)

Skint_Catt

Hi, question 1 - I boiled up a chicken carcass in my SC with onions, garlic and carrots and when it was done straind and refrigerated it. Unfortunatly, the jelly look and smell of it doesn't make me want to heat it up and drink it as chicken 'broth'. I could eventually use it in receipes - but can anyone make it palatable as a low fat/low calorie clear soup? (no chicken meat left to add) Thanks

Question 2 - I did a brisket beef joint in the SC a few weeks back and it was really tender and tasty. Want to cook similar for Mothers Day but would it work with lamb too (Mum's not overly keen on beef) and what cut would I buy (reasonabley priced but good when SC'd)? (Also would you put different veg in? I used onion, carrot & potato last time) Thanks

Skint_Catt

Daggit wrote: »

Hello I have a question about rice. Ive read here about reheating it and cooling it quickly but mine is about keeping it warm. I have some friends coming for a meal and Im going to make a big pot of chilli, I though if I cooked the rice in the microwave could I then keep it warm in the oven for about an hour or would this make it dry out and not be fluffly? Any ideas anyone?

Thanks :-)

It's the keeping it warm that's the dangerous bit! And yes it would dry out in my experience.

zippychick

ive got a ccarrot cake recipe which asks for soft brown sugar. Would it make a big difference if i used white sugar? Doing now!

pol

I've used white sugar in carrot cake before and it's been fine, I think the brown helps with the colour though.

pol