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

Savvy_Sue

I guess fresh lasagne might cook quicker than dried, but otherwise I can't see that it will make any difference. How long is your cooking time? Post that and better cooks than me will probably know if you need to extend it ...

A thought: I know we had some friends who always used to boil dried lasagne sheets before using them. It's not something I'd want to repeat: every single pan in the kitchen dirty, with bits of lasagne sheet stuck to half of them!

miniloopie

Savvy_Sue wrote: »

I guess fresh lasagne might cook quicker than dried, but otherwise I can't see that it will make any difference. How long is your cooking time? Post that and better cooks than me will probably know if you need to extend it ...

A thought: I know we had some friends who always used to boil dried lasagne sheets before using them. It's not something I'd want to repeat: every single pan in the kitchen dirty, with bits of lasagne sheet stuck to half of them!

Thanks Sue!
I put the whole lot together last night in preparation for tonight's dinner... cooking time says 30-40 mins so I hope using dried pasta won't make any difference... *crosses fingers*
Boil dry lasagne? That sounds like rather a lot of work to me!!

Blairweech

I have done a search and looked in the indexes but not to much joy - just wondering if there are any threads on converting your OH to an OS way of thinking?

Thanks

make_life_easier

I am toying with buying a morphy richard fastbake breadmaker but want to know if they are economical. At £45 would I make my money back on it?

AussieLass

Blairweech wrote: »

I have done a search and looked in the indexes but not to much joy - just wondering if there are any threads on converting your OH to an OS way of thinking?

Thanks

You could try hypnotism I think there has. Pink should come on shortly and find them.

Lily-Lu

Hi everyone,

I've had some pudding rice in the cupboard for about month now, and this evening I searched here for a rice pudding recipe (for the slow cooker), and sure enough, I wasn't disappointed :j . Anyhow, It's done and tastes lovely. I doubled up on the dry ingredients though, and this means there's plenty for after lunch tomorrow, and they'll probably be some left over. Can I freeze what we don't use? just wondering if it will taste watery after being frozen?

Lily-Lu

meanmarie

LilyLou....welcome.

I would freeze rice pudding, but maybe not for longer than a month...should be fine.

Others who know better than I may give other advice...abide by them!

Marie

Lily-Lu

Thank you for the welcome and the reply, Marie

I doubt it'll be in the freezer for even a week - it's delicious. So delicious in fact, that I've failed miserably at leaving it alone while waiting for it to cool, so that I can pop it into the fridge. I've had to pass it three times so far, and it's won every time :rolleyes: :rotfl:

suzukibabe

I have the in-laws coming round for sunday dinner today and just wondered how you get crackling to be just that- crackling, really crispy and lovely??

Kadeeae

I've seen them a few times, and have been searching for nearly a year now for a pedestal cake stand that has a 'dome' type cover or lid that sits on the cake 'plate'.

I've googled,eBay'd,searched charity, kitchenware and odd shops! I have finally seen something like I want on eBay, but this is tupperware - I was hoping for one that would have been glass (to show off the cake) or at least some type of nice decorative ceramicy thing, lol.

If anyone has any suggestions of other places I might look, I would appreciate it, as this has begun, about 6 months ago, to get very frustrating!:mad: