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

mto

I have some dried aduki beans which say need soaking overnight before use. If i put them in water now, do you think that would be long enough if we wanted to eat them for tea tonight? Thanks

mto

zippychick wrote: »

is ham gammon cooked? LIke if i bought a big chunk of gammon and cooked it, is that christmas ham my mum gets? Or is that different? i know you dont know what ham my mum gets, ummm its big and chunky? Delicious, salty.

see this thread ...

http://forums.moneysavingexpert.com/showthread.html?t=630473&highlight=

blahn

mto wrote: »

I have some dried aduki beans which say need soaking overnight before use. If i put them in water now, do you think that would be long enough if we wanted to eat them for tea tonight? Thanks

This is probably way too late but I'd imagine it would be okay at 7 hours, though they may take a little longer to cook. Otherwise you could do a hot soak:

centralbean.com wrote:

Hot-soak. The Preferred Hot Soak is the newest method for soaking beans. Instructions for the Preferred Hot Soak are as follows:
After sorting and rinsing the beans, in a large pot add 10 cups of water for each pound (2 cups) of dry beans. Bring to a boil. Boil for 2 or 3 minutes, remove from heat, cover and stand at least 1 hour (quick-soak method), but preferably 4 hours or more; maximum 24 hours. (The longer soaking time is recommended to allow a greater amount of sugar to dissolve, thus helping the beans to be more easily digested.) Whether you soak the beans for one hour or several, discard soak water; rinse beans and pan. Return beans to pan, add fresh cold water to fully cover the beans, 1-2 teaspoons oil or shortening and 2 teaspoons salt, if desired. Simmer the beans gently with the lid tilted until they are tender, to avoid breaking the skins. If you wish to further season your cooked beans, adding vegetables and spices to the cooking water will enhance their flavor.

sashanut

Hi all - I want to make some profiteroles but don't have a piping/icing bag or a nozzle. Looked in Morribobs the other day but I think it's a specialist thing really. Does anyone know if you can improvise with something? I don't want to rush out to the shops for this one thing - doesn't really matter if they don't look really pretty as it's only for us 3 - not visitors..

sandy2_2

I use a dessert spoonful or a large teaspoon and just dollop mix onto the baking
sheet

Savvy_Sue

Do what we used to do in the 'good old days', roll greaseproof or bakewell paper into a cone, sellotape it and snip the end off! Roll the wide end down to squeeze the stuff out.

However, sandy's suggestion will work too ...

gerturdeanna

Or a sandwich bag with a corner cut off??

Savvy_Sue

gerturdeanna wrote: »

Or a sandwich bag with a corner cut off??

I am not sure a polythene bag would work: I'm happy for anyone who's done it to say so, but I think that the corner you cut off would be more likely to tear or get bigger, and the whole thing wouldn't be stiff enough to handle well.

If the bag was made of greaseproof paper, it would work. Indeed, in the 'good old days', some piping kits consisted of greaseproof paper cones with the pointy bit cut off into which you put your nozzle of choice.

zippychick

can someone please tell me if there is a pastry thread somewhere? :j

merlin68

Could somebody find me black saturns menu plans please.