pasta sauce recipes

helena4_2

msb5262 wrote: »

Hello OP,
I'm guessing your recipe involves combining chocolate and double cream - the method I use for this is 1oz plain chocolate to each 1 fl oz cream, and although the instructions tell you to do it in a bain-marie, I usually put them in a heavy-based saucepan and do it directly over a very low heat.
a) if the cream smells ok it will be fine
and b) don't worry, the method is dead easy and produces a delicious icing.
You can either use the ganache as it is or allow it to cool and whip it like ordinary double cream to make a paler icing with a whipped texture.
If I have very posh dark chocolate, I sometimes add a little sugar so the children aren't recoiling too much. Alternatively if the icing is for grown-ups only, I use Delia's version of this which uses sour cream - sophisticated and quite bitter, but divine!
HTH
MsB

Well I have melted the chocolate into the cream and its a bit runny to spread onto cake.so im waiting for it to cool then will whip it! Ive tasted it and it tastes lovely!!

Maybe I used to much cream but the recipe I uses said half cup cream to 200g choc.

zippychick

Hi Helena4

It sounds delicious. As you have your answer, I'll add this to the existing thread on food safety to keep the information together

thanks
Zip

vixtress

now i actually considered posting this anonomously as it looks so bad when written down but what the hell............

i have a sealed pack of expensive parma hamin the fridge but its 3 weeks out of date

it looks and smells ok and i was thinking that because it cured it should be ok. (just look at chorizo...that lasts as long as its not opened)

what do you think??

thanks
vix

hermum

Hi just googled & this is 1 of many that comes up
http://www.prosciuttodiparma.com/usa/buying/managers/

vixtress

thats brilliant, thank you :beer:

kezlou

If it looks and smells fine, then i would personally eat it. That;s all we ever do, but if your really in doubt fry it for a bit longer to kill any bacteria.

zippychick

Hi Vixtress

Don't worry, no one would judge you for considering using up out of date food here!

Now you have your answer, I'll add it to the existing thread on food safety to keep the information together
thanks
Zip

Stompa

Summer01 wrote: »

Hey tandraig, it's the Lloyd Grosman Tomato and Chili sauce that I put onto pasta, the whole jar is too much..

In case you hadn't heard:

http://www.food.gov.uk/news/newsarchive/2010/feb/glass

jonny2510

I've got some Tesco Natural Low-Fat Yoghurt (use by 14th March) that I opened 6 days ago.

When I opened it, I used 5 tablespoons, put the lid back on and put it back in the fridge. It hasn't been taken out of the fridge since.

The packet says to consume within 3 days of opening, but I was hoping to use it in a beef curry tonight. I was going to use some to make some naan bread tonight too.

Anyhoo, I opened up the yoghurt today, and whilst it didn't smell funny, there did appear to be some liquid at the top.

Can anyone offer any advice as to whether it will be safe to eat, or whether it should be chucked?

Mumof2_2

I think it'll be fine - yogurt naturally gets some liquid on it, all you need to do is to stir it in. If the yogurt tastes fine then yes, go for it. The best before dates are only a guide I find.

Enjoy your curry!