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

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giddykipper wrote:

How can I get rid of the smell of fish? I cooked some trout for lunch and I've just come back into the house after being at work all afternoon and it stinks!!

Thanks
Jo x

To remove cooking smells boil some vinegar and water in a pan for a few minutes. I use two parts vingear to one part water and it usually does the trick.

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sozzifer wrote:

OK, this is a really stupid question, I know - what do DH/DS/DD stand for? Thanks

For more help with abbreviations on MSE have a look at sra's Unofficial A-Zand check out the post on Abbreviations.

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gettingitsorted wrote:

bit of an usual request

DD1 was given a badly tarnished £1 coin ,shes desperatly trying to clean it up she has tried leaving it it white vinegar but thats not working so she asked me to ask the font of all knowledge

To remove tarnish from a coin, put a piece of tin foil in the bottom of small bowl or glass. add some washing soda crystals and some very hot water. Immerse the coin completely making sure it comes into contact with the tin foil. Leave overnight and it will be as good as new. Can you tell I had to have a shiny 2p for brownies? Showing my age now.

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Penelope_Penguin

thriftlady wrote:

Oh my goodness, I leave mine for 12 hours :rotfl: 10 at least, but I use UHT milk straight from the carton so it isn't warm. I should allow 8 hours for your yog PP

Hi, Thriftlady! I've been patient and left it overnight. It's separated, so I think I have curdled milk :j :T If strained off the whey, and am left with solids, which look very like ricotta, and yellowish *whey*. It tastes good, so I'm going to have some with honey.

Can I use the solids in the same way as ricotta? DD has asked for spinach and ricotta ravioli.

When you use UHT milk, do you use full fat or semi-skim, or doesn't it matter? Do you warm it before adding the youghurt starter, or just put it in to warm from room temp?

Many thanks, Penny. x

BGs - as this is becoming more than just a Quick Question, would you rather I moved it onto one of the yogurt threads already opened?

squeaky

You have so many questions there it might be worth moving on to one of our established yoghurt threads. Pick any one you like

Yoghurt:
- Bel yoghurt maker - instructions?
- Easiyo or make your own?
- How to make yoghurt at home
- Lids on or lids off?
- Runny yoghurt
- Salton Yoghurt maker instructions plus recipes
- Tights as a strainer?
- Yoghurt Recipes Thread

thriftlady_2

Penelope_Penguin wrote:

When you use UHT milk, do you use full fat or semi-skim, or doesn't it matter? Do you warm it before adding the youghurt starter, or just put it in to warm from room temp?

My yogurt separated when I used fresh milk that I'd heated then cooled. I think I left it too long. I presume because you use it warm the yogging process is quicker. With UHT I pour it in the yogurt maker straight from the carton and let it yog for 10 -12 hours. I use semi-skimmed milk, but you can use any. I think skimmed is a bit thin, whole milk is lush though, but I'm trying to lose weight.

My recipe is
2 tbsp starter yogurt
2 oz dreid skimmed milk (this is optional, but it makes it more like Greek yogurt)
1 litre of UHT milk

I mix the yogurt and dried milk to a paste in the bottom of the yogurt container, then whisk in the milk. Stick the lid on and place in the yogurt maker. Leave for 10 -12 hours.

The UHT milk is at room temp, I keep it in the cupboard.

weegie_2

Looking for an easy chicken Korma slow cooker recipe - can anyone point me in the right direction? Had a quick look at the slow cooker thread but couldn't see anything..... Husband wants me to make one with almonds and cream in it! (for some reason he insists that it should have it in it)

Thanks in advance!

Annando

I have a really stupid question...sorry but what is a slow cooker?
I have a hob, a microwave, an oven but never heard of a slow cooker...
Can anyone enlighten me?
If it's an electrical contraption, how economical is it to run?

Also I was reading the yoghurt questions and answers with interest, I had a go at making my own a few months ago and really liked it. Where can one get a yogurt maker? Are they expensive and what is the best brand to go for?
Also how economical are they to run? (If I have to leave them on for 16 hours and it costs a fortune I'd rather stick with the airing cupboard method )

Thanks everyone!

comping_cat

http://www.argos.co.uk/static/Product/partNumber/4207593.htm

This is the slow cooker that i have - wonderful for soups/casseroles/stews etc - i love mine, really cheap to run, and easy to use. Bung (nice cooking term there!!!) the ingredients in, leave for the day, and then your meal is ready!!!!

weegie_2

I'm not expert on slow cookers yet so perhaps soomeone else could go into more detail. I've only been using one for the last couple of weeks. It's like a large casserole dish with a plug on it which you can put your food in and cook slowly for up to ten hours - so you could put it on in the morning before you go out to work and then come in 8-10 hours later to a nice warm cooked meal. As I say - I've only been using a couple of weeks but already I love it!
If you do a search there is a thread on it that should answer things....