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

skintscotslass

Lidl were sold out of chopped toms!! But they have up to 70% off fruit and veg, so I bought fresh ones instead.

betterlatethannever

Sorry if this has been asked before, but i did a quick search.
I have several things in my freezer that say they should be used within one month of freezing..(things such as chicken kievs)
Is it ok to use after a month or is it best not?

lil_me

Freezing stops any bacteria growth but the 'quality' can deteriorate over time, if it's a deep freeze they should be fine (tiny ice boxes etc might not be as safe as they are not as cold) so they usually advise use within a month, I've used them within 6 months and done me no harm, didn't taste any different. I would defrost it, sniff it, if it smells ok cook it, sniff it when cooked and if it smells ok, enjoy

American but ok as a guide http://www.foodsafety.gov/~fsg/f01chart.html English one http://www.martins-seafresh.co.uk/frozen_facts.htm

betterlatethannever

Thanks Lil... i love the sniff it, cook it, sniff it . well if you've survived i'm sure i will.
Thanks

skintscotslass

I cleaned out the fridge today and found a packet of butter, best before 27/08/07. Would it be ok to use it?

whatatwit

skintscotslass wrote: »

I cleaned out the fridge today and found a packet of butter, best before 27/08/07. Would it be ok to use it?

I would try it, butter can sometimes go rancid.
The colour may have gone a bit darker, taste it and see.

nicki_2

My OH has got a silver ring and has somehow managed to get printer toner (not ink - we're talking powder here apparently ) on the inside of it. It's irritating his finger so he wants to clean it off...can anyone help? I've tried stardrops, soaking it, scrubbing at it but all to no avail!

Can anyone help me please?

Kadeeae

Had my very first breadmaking session today without using a 'mix' :j and have a question. The packets of dried yeast I have say that once they are opened it should be used within 48 hours. Is that a rule or is there a way to keep it a bit longer, and how long before I should bin it?

Ta

belfastgirl23

I need to make an apple crumble for dessert for tomorrow night. do you think it would be okay to assemble tonight and keep in the fridge and just cook tomorrow or would the crumble go a bit funny? Any advice welcomed.

Savvy_Sue

belfastgirl23 wrote: »

I need to make an apple crumble for dessert for tomorrow night. do you think it would be okay to assemble tonight and keep in the fridge and just cook tomorrow or would the crumble go a bit funny? Any advice welcomed.

I wouldn't put the crumble mix on top of the apple tonight, because I think you'd get a very soggy base that way. However, I can't see any good reason not to make the crumble tonight.

If you don't pre-cook your apples, the purists would probably say you need to sprinkle with lemon juice to stop them going brown. I'd cover them with slightly salted cold water, myself. But in a crumble, I don't think discoloured apples would matter that much, would they?

I also think that you can cook crumble one night and warm it up the next, but not really any need if I'm right ...