We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
question for stew-cooking experts!
emg
Posts: 1,390 Forumite
I'm feeling pleased with myself as I have cooked two giant stews which I plan to freeze up in portions. My problem is that I have done the initial cooking bit on the hob but now they are ready to go in the oven I can't actually fit them both in! Can I leave one of them to cook on the hob instead or should I wait and put it in the oven when the first one is done?
0
Comments
-
I always cook my stews on the hob, with frequent stirring to stop any 'sticking.' Casseroles go in the oven. And no I don't know what the difference is either. Do as you suggest and put one in the oven and see which cooks best. Let us know if there is any difference.It's nice to be important, but it's more important to be nice.:kisses3:0
-
thanks BamBam, I wasnt sure of the difference either. I wondered if it was just a bit cheaper to cook in the oven and I suppose it is more likely to stick on the hob - I'll let you know what happens!0
-
UPDATE!
Both stews now cooked and looking good! There actually doesnt seem to be any difference between consistency or appearance so my conclusion is that hob and oven are interchangeable where cooking stew is concerned (do I sound like a scientist?).
Just got to try and find enough plastic boxes for it all now!0 -
Sit a freezer bag in a box, put in a portion of your stew, and freeze.
Take the bag out, stack it in your freezer, and use the box again.
Keep the remaining stew in the fridge while you catch up with it
Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
0 -
emg wrote:UPDATE!
Both stews now cooked and looking good! There actually doesnt seem to be any difference between consistency or appearance so my conclusion is that hob and oven are interchangeable where cooking stew is concerned (do I sound like a scientist?).
Thats good to know, emg, particularly when cooking in bulk. :TIt's nice to be important, but it's more important to be nice.:kisses3:0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351.7K Banking & Borrowing
- 253.4K Reduce Debt & Boost Income
- 454K Spending & Discounts
- 244.7K Work, Benefits & Business
- 600.1K Mortgages, Homes & Bills
- 177.3K Life & Family
- 258.4K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.2K Discuss & Feedback
- 37.6K Read-Only Boards