Cooking questions from a novice!!!

jay20043

Hello everyone,

I've just started using this site esp the OS forum and have been amazed by all your knowledge, so i was wondering if you can help me with a couple of cooking questions.

1. If i make home made pastry today using one of the recipes on the GC, will it keep in the fridge until tomorrow or will it go hard?

2. I made some red wine gravy the other week and its now in the freezer, if i defrosted it and used it in the slow cooker with some steak will it be ok?

I know this probably sounds like silly questions and i'm sure the answers are yes, but i like to double check.:D

Sublime_2

We all have to start somewhere. I love picking up tips.

If you wrap it up in foil, the pastry should be fine for tomorrow, or you can always freeze for another day.

I often use HM stock in my SC, so you will be fine. I also have been guilty of reheating stuff :eek:, with no ill effects. The newer SC's seem to reach a lot higher temperatures, than older models. You can always put on high setting for a while.

jay20043

Thanks Sublime,

I never thought about wrapping the pastry, i was just going to leave it in a bowl in the fridge, whoops lol.

Thats tea for tomorrow sorted, im off into Birmingham for the german market so i wanted something nice and warm to come home to. So homemade pie it is!!

Woofles

Re the pastry, you could use cling film, or a sandwich bag, anything that will keep the cold air away from the surface and stop it getting a dry crust.

Can't help with the slow cooker, as I don't have one, well only me I can be a bit slow sometimes.

sandraroffey

if the gravy has been heated previously, you should really bring it to the boil for a few minutes before you use it in the slow cooker, otherwise it isnt going to reach a high temperature to kill the bugs that just love the gentle warm feeling.

then leave the slow cooker on low once its all in.

foxgloves

When I make pastry, I always try to leave it for a bit in the fridge anyway, wrapped on an old breadbag or something. It rolls out much more easily when it's been in the fridge. It'd be fine in the fridge for a couple of days. You can also freeze it. Just shape it into a flattish slab (so it defrosts quicker), wrap it & freeze. I often do this with any leftover pastry and use it to make a small quiche or something when I've got leftovers needing to be used, or to make a few jamtarts when small nephews are coming over.

jay20043

Thanks everyone,

i think im going to make more pastry than what i need and freeze it, like you said so i've got some in for future cooking. Im normally gulity of nipping to the shop for pastry but with it costing over a £1 so a small block, its so much cheaper to make your own.