How long will this lot last?

zippychick

Hmmmm i have no idea darlin! Get into the freezing quick qs thread and ask in there. Someone who knows should hopefully reply

Milk, ricey stuff, hmmm possibly but genuinely dunno! x

Do let us know how your curries get on. Youre doing brilliant. And dont apologise for asking for help here. Really, it's not necessary. People who help in here do it because they want to

Ames

Oooh yes, black pepper!

I think I'm going to do the chilli and ginger chicken instead of sweet and sour, it sounds similar but with things I've got!

Ames

I meant more freezing the peach cobbler, I doubt a milk pudding would last long enough to make it into the freezer! I like it cold though too so I could just do a small amount in my mini sc and have it over two days.

Thanks for saying I'm doing well, I have been impressed with myself. Mum did a lot of this type of stuff but always refused to teach me and my sister to cook! My sister's a pretty good cook but has to do everything by the recipe, I like to improvise with what I've got, or whatever's cheaper.

I did a lovely minty lamb casserole the other week too.

Ames

Should have stopped reading, just got to the apple pie and have apples that need using soon...

Going to give sis a ring and see if she's got any cookery basics I can have, since she's moved and doesn't have a cooker, I might as well use her stuff before it goes out of date.

Ames

Right then, the plan is:

chicken thigh mediterranean stew thing
chilli and ginger chicken
chicken stew

I'm going to have to roast the lamb today because I don't think it'll last long enough to get it's turn in the SC! I can use the leftovers in the SC though can't I, even though they've already been cooked?

Also, I'm thinking about stripping the meat off the thighs before freezing them, can I use the bones for soup? If so how?

Thanks again for all the help.

mumto1_2

Not if you've cooked the chicken in the SC. All the flavour from the bones will have gone into the dish cooked in the SC, and wont' then be there to go in the stock.


And you can use cooked meat in the SC, but dont' cook for as long.

Ames

Ah right, there were less bones than I expected anyway, so I'll just throw them out.

Thanks for the tip about the meat, but the rate I'm flying through it all I'll be able to do the lamb totally in the sc. Gorgeous smells wafting from the kitchen as I type!

zippychick

do bones lose their flavour when cooked in the SC? I was not aware of that.? Learny newy every day-y

how did last nights curry go Ames?!

Did sis have any stuff she can give you then?

You really are doing remarkably well, i know it's a considerable effort on your part but are you reaping the rewards ? I can't think of much more satisfying than ding, dinners done.:p (ok, well i can think of a few things)

Ames

I had a taste of last night's curry when it was done - it was first thing in the morning though so didn't fancy a full portion! It didn't taste very curryish, but was good anyway!

I've done a chicken stew with thighs, peppers, courgettes, red onion and aubergine which is currently freezing, and a traditional chicken stew with the diced chicken is in the sc now. When that's done (in a few hours) I'm going to do the chilli and ginger chicken, and then the lamb tomorrow.

Then when I went to asda tonight I got a packet of semolina so I can try that at some point, in the mini sc.

Sister has a few bits that I need, and some utensils. She's over for a flying visit so I can get them in the morning.

Would I be able to use a hand blender to mix cake mix?

I'm not reaping the rewards right now - but I will over the next few weeks when I'm ill (I always get worse when the clocks change) and can just stick something in the microwave, and know it's not full of nasty salt and sugar and things. It is good looking in the freezer and seeing it fill up with goodies!

See - there's no stopping me now!

greenbee

mumto1 wrote: »

Not if you've cooked the chicken in the SC. All the flavour from the bones will have gone into the dish cooked in the SC, and wont' then be there to go in the stock.

I disagree with this - I boil chickens in the SC, freeze the cooking liquid as stock, strip the carcass and make a second batch of stock from the bones and skin. This second batch is always perfectly OK, and both batches are good enough for the stock to be used with noodles & veg, not just in soup.

Ames - if there aren't many bones, you can always freeze the bones and wait until you've collected enough to make it worthwhile before making stock. It's always better if you have a high proportion of bones to liquid. Bung an onion, a leek, some celery, a bayleaf, peppercorns and maybe a tomato in with them, and you get a delicious stock that can be frozen in pots and used for soup/stews/risottos etc or eaten as a meal in itself with some noodles & spinach added (my favourite quick meal at the end of a hard day!).

I'm really impressed by how much you've done, and I'm sure you'll appreciate it when you have some bad days - hopefully it will make them easier, so you'll have more good days than bad as a result.