Use it up! Don't throw it in the bin!

purpleivy

Olliebeak wrote: »

There was a suggestion on here a while back about putting chicken carcasses into a polybag and storing in the freezer till you have about 3 of them (I break them up to save space). Then make a pan of chicken stock out of them.

I did it recently using my SC - also added a couple of quartered onions. I got 2 litres of good chicken stock that went to jelly when strained and cooled down. This was then divided into two batches and put into old ice cream tubs and frozen. Next time I do chicken casserole, I'll use one of them instead of water/stock cubes. Might need to use them both if I'm using the slow cooker.

HI
I do this with my chicken/meat bones. I also have a bag in the freezer for veg stuff, so that I don't need to add 'new' veg for stock. THis is usually the tops and bottoms of carrots, sometimes the peel, onion scraps and peelings, the bottom root of the celery and the leaves sometimes. Last time it was the outsides of the leeks as well. You should have seen my SIL'S face as I carefully stashed these into a bag and then the freezer!

trying-very-trying

Olliebeak wrote: »

There was a suggestion on here a while back about putting chicken carcasses into a polybag and storing in the freezer till you have about 3 of them (I break them up to save space). Then make a pan of chicken stock out of them.

I first saw this tip on a Nigella show a few years ago. She even asks her friends to freeze and save their chicken carcasses for her. And like you say, Olliebeak, if you bash them down, they really don't take up much space in the freezer.

trying-very-trying

10past6 wrote: »

Hello peeps

Well, I have a confession to make, trying to do some simple home cooking today, nothing went right :sad:

I started off by making a quiche, which consisted of tomato's cheese broccoli mushrooms and onions, yet I couldn't get it to set, no matter how long I left it in for almost 1 hour and 20 minutes, in the end it went in the bin as did the Muffins I made which were as flat as a pancake the tops were done, I couldn't get the mixture at the bottom of the case to set :mad:

It sounds to me like your oven maybe isn't reaching the right temperature

OrkneyStar

10past6 wrote: »

Hello peeps

Well, I have a confession to make, trying to do some simple home cooking today, nothing went right :sad:

I started off by making a quiche, which consisted of tomato's cheese broccoli mushrooms and onions, yet I couldn't get it to set, no matter how long I left it in for almost 1 hour and 20 minutes, in the end it went in the bin as did the Muffins I made which were as flat as a pancake the tops were done, I couldn't get the mixture at the bottom of the case to set :mad:

I find to get my quiche to set I never add cream and always add less milk than recipe suggests. Also it can look a little 'unset' when it comes out but after 5 min will be. Another thing might be that the liquid from the tom/brocolli somehow made it too wet or stopped it setting ?
hth
Is your oven temp accurate ?
Better luck next time and hope someone has some ideas.

OrkneyStar

purpleivy wrote: »

It's a shame really that so many of us were taught to clean our plate and not leave a thing. There might be less obesity if this hadn't been so heavily ingrained to us.

I understand that there were times of extreme shortage when it wasn't acceptable (well it was punishable!) to waste food at all. I'm not saying it's desirable now, but I would far rather food be wasted than someone eat more than they need.

What REALLY really irritates me, is when people take an amount more than they can eat and then leave it. If one is serving oneself, then there should be no need to have anything left on the plate.

I do think we should be taught to clean our plate, the important thing is that the plate not be over-filled in the first instance. I hate waste and this is why I have joined this thread. I too don't like it when people over-fill. I remember one time being out for a meal and there were shared starters, this one girl took a heapful on to her plate and then proceeded to eat two bits and leave the rest. Noone really wanted to take off her plate but if she had left them on the original serving dish one of the group would have eaten them! Sure she is entitled to her share but not to waste it!

purpleivy

OrkneyStar wrote: »

I find to get my quiche to set I never add cream and always add less milk than recipe suggests. Also it can look a little 'unset' when it comes out but after 5 min will be. Another thing might be that the liquid from the tom/brocolli somehow made it too wet or stopped it setting ?
hth
Is your oven temp accurate ?
Better luck next time and hope someone has some ideas.

Secret #1: The right ratio of eggs to dairy.
The eggs need to be diluted with milk or cream but if you use too much dairy, there will not be enough proteins form the eggs to set the quiche. The right ratio is 1/2 cup dairy for each large egg. A four-egg quiche should have 2 cups of milk or cream or half and half.

this is from the Prepared Pantry. It is part of an email newsletter they send out.

OrkneyStar

purpleivy wrote: »

Secret #1: The right ratio of eggs to dairy.
The eggs need to be diluted with milk or cream but if you use too much dairy, there will not be enough proteins form the eggs to set the quiche. The right ratio is 1/2 cup dairy for each large egg. A four-egg quiche should have 2 cups of milk or cream or half and half.

this is from the Prepared Pantry. It is part of an email newsletter they send out.

Thanks for this, my quiche always sets using the egg/liquid ratio I use:rolleyes: . I tend to use 2-3 eggs (about medium sized local ones) and maybe just under 1 cup of milk, so this agrees with your ratio secret kind of. I have definately reduced the amount of liquid suggested in some recipes, in saying that I tend to cook from my head and not books that often! If my egg looks small or large then I had less/more liquid. I am not sure all eggs labelled 'large' are large nowadays, although again I tend not to buy the shop bought labelled ones so often.

foxybabe

Has anyone got a recipe for cream of tomato soup please?

Many thanks

dobs

i made soup today with the vegetable water from yesterday. However, i still have more stock left from the soup and i wasn't sure if ican re use it again?So far it has been used/cooked twice. Also i have old stalebread and i was going to make bread butter puddingand it needs 3 yolks, but i beat a whole egg up earlier to glaze some rolls we made so i havenearly a whole beatenegg i dont want to chuck out, can i use that or does it really have to be yolks only?Thanks!
Found some ancient spring onionsin the fridge plus an old courgette sogoing to make a stirfry tonight to go with hubbys y'd salmon. My lads are no happy with all this new fresh cooking they'd rather have fishfingers! They wouldn't eat the soup andbecause they made the rolls into animal shapes my 3 year old couldn't bring himselfto eat them!

wyebird

Been away in the camper van, and came back with a few leftovers, so it was salad soup again....I'm getting a taste for it!
Had a half a loaf of staleish french loaf to use, but when I got home found the dogs had stolen it and eaten it. They wouldn't have touched it it if was given to them, but ill gotten gains must taste so much nicer!