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

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Kadeeae wrote: »

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

kadeeae,

I've kept them (folded down and sealed with a clip) in the fridge for up to a week with no problems.

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thriftlady_2

Kadeeae wrote: »

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

Is this the esy-blend stuff that you add straight to the flour ? If so I buy it in small foil packets (Dove brand) for about a £1. I just fold over the top and put a clippit on. They last for months in a cupboard like this. Mind you I get through it pretty quick.

elly2

Hi all i read somewhere on one of the threads that you can clean baking trays with washing powder, i have some powder but it is a mix of ariel(special offer) and soda crystals i also have some tesco tablets will i be able to use either of these ok, also have a bag of soda crystals.

honeypop

Hi lovely quick question answerers, please help me with my quick questions...

1) I have some meat to roast which says 2.5 hours, I don't want to wait that long when I get in from work so can I do 1 hour in the morning and leave it in the oven and finish it off when I get in? Or possibly 1 hour the night before and leave it in fridge during the day?

2) If I do cottage pie the morning/night before I want it can I assemble it and leave it in the fridge to cook in the evening when I want it? Or is it best to do the mince and mash and leave them til I need them and assemble when ready to cook?

Savvy_Sue

honeypop wrote: »

1) I have some meat to roast which says 2.5 hours, I don't want to wait that long when I get in from work so can I do 1 hour in the morning and leave it in the oven and finish it off when I get in? Or possibly 1 hour the night before and leave it in fridge during the day?

Nooooooooo! For one thing, it will take a lot longer that way, and for another, the bugs will think they've died and gone to heaven! Especially if it's pork or chicken, both of which need to be really thoroughly cooked to avoid nasties: you can if you like eat pink lamb and red beef, but you can't muck them about like that!

But you can cook the meat thoroughly the night before (or to pink stage for beef and lamb), then slice and reheat thoroughly after work. Easier to carve cold!

If you have a slow cooker you can 'roast' meat in that, putting it on before you go out. If you don't, you CAN cook meat at a higher temperature for a shorter period, cover it well with foil to avoid a burnt offering. (I found this out when I was trying to do a Delia, she says to start your chicken off on a very hot oven, only I forgot to turn it down after half an hour! )

honeypop wrote: »

2) If I do cottage pie the morning/night before I want it can I assemble it and leave it in the fridge to cook in the evening when I want it? Or is it best to do the mince and mash and leave them til I need them and assemble when ready to cook?

I see no problem with this, as long as you don't put hot potatoes on top of cold meat when you assemble, or vice versa - rule of thumb, if it's cold, keep it cold, or warm it up properly!

Personally I'd put them together when ready to cook.

honeypop

Thanks Savvy_Sue, good job I checked!!

If I get the chance I will cook it all tonight and reheat tomorrow, if not will just have to wait the whole time while it's cooking tomorrow night.

and for the cottage pie, I will do each bit beforehand and assemble when ready to cook.

Thanks so much!

trying-very-trying

honeypop wrote: »

Hi lovely quick question answerers, please help me with my quick questions...

1) I have some meat to roast which says 2.5 hours, I don't want to wait that long when I get in from work so can I do 1 hour in the morning and leave it in the oven and finish it off when I get in? Or possibly 1 hour the night before and leave it in fridge during the day?

2) If I do cottage pie the morning/night before I want it can I assemble it and leave it in the fridge to cook in the evening when I want it? Or is it best to do the mince and mash and leave them til I need them and assemble when ready to cook?

Does your oven not have an automatic timer function? Most do nowadays.

As for the cottage pie, make it up with the cold ingredients and then reheat when needed.

prestonlass

just looked at this thread for the first time and have to say how impressed i am with all these that you all seem to know. I have had a problem for which I've tried all things i can think of and thought I'd have a go at posting on here, if you lot can't help then i will give it up as a bad job..
My black marble fireplace hearth is dreadfully stained, mainly from spilt drinks etc, can anyone suggest anything I might use to remove these or at least disguise them. It looks disgraceful and I would love to have it looking nice and shiny again. Hope someone can help.

trying-very-trying

Marble is porous, so you should really try to mop up spills asap.
To clean marble you could try soap flakes in water.

Happy_Bunny_6

I'm looking for a receipe that I read about a long time ago, for Soda Bread

It used wholemeal flour and something like natural yoghurt instead of milk/buttermilk and could be done in the microwave.

Can anyone help please