Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

phizzimum

last time i made fish pie i cooked extra and froze two...ah the nice smug feeling! my smugness has now evaporated as i'm not sure how long to cook them for!

I'm presuming they would cook better from frozen. if i were reheating a fish pie from cold i would put it in for about 30 mins at 180 degrees. should i cook it for longer at a lower temp from frozen?

thanks!

angie_loves_veg

Hi
Just making a bulk batch of veg soup for the freezer - if I add double cream, will it freeze/reheat OK? I tend to cook the frozen block of soup in a pan from frozen if that makes any difference....
thanks

squeaky

It may need a quick whizz after defrosting - but I've always found mine to be OK.

HTH

mrbadexample

Here's a quick question then - can I freeze butter? I buy a pack when I want to bake a cake or sommat, and then it goes off in the fridge before the urge hits me again. So, freeze it or make more cakes?

mrbadexample

And here's another one! What's a tablespoon? I've got a horrible feeling I've been using dessert spoons....

squeaky

mrbadexample wrote: »

Here's a quick question then - can I freeze butter? I buy a pack when I want to bake a cake or sommat, and then it goes off in the fridge before the urge hits me again. So, freeze it or make more cakes?

Short answewr - yes.

Long answer - ye-e-es.



It tends to go a bit greasy on the outside when defrosting but is certainly fine for cakes.

squeaky

mrbadexample wrote: »

And here's another one! What's a tablespoon? I've got a horrible feeling I've been using dessert spoons....

A level teaspoon is 5 mil

A level desert spoon is 10 mil (2 tsp)

A level tablespoon is 15 mil (3 tsp)


So I'm sure you can work out how to check the size of the spoons you are using

organic_wanabe

I have half of a large carton of extra thick double cream, use-by date tomorrow, but it smells as though it is going off. Do you think I could thin in down and use it to make scones? If not, could I put it in my chocolate brownies?

If no-one can confirm that any of the above two possibilities will work, then I'll give up and throw it away so that I don't end up wasting even more ingredients - unless some wonderful person can come up with a suggestion that is sure to work. Any help gratefully appreciated.

Savvy_Sue

I'm sure it would be fine in the scones because don't you sometimes put sour milk in scones anyway? Less sure about the chocolate brownies but I'm sure it wouldn't kill you ...

although I am not a baking expert so if someone who IS comes along and says no, they're probably right.

Mind you I do have triple quantities of Weetabix Brownies cooling: we had a stale pack of Shreddies to dispose of and I have to provide something sweet for a work function tomorrow!

meanmarie

You can definitely use it in the scones and in fact I think that you could leave out the fat or egg that you would normally use as it will be rich and make beautiful light scones.

You could also use it to make a nice dip whether it is sour or not....add some finely chopped onion, garlic if you like, some chopped herbs...I'm on a coriander kick at the moment, but any kind/s will do...you can even add in some dry vegetable soup mix

Marie