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

Fozz

Hi , just wondered if there is a "formula" for converting the amount of fresh yeast in bread recipes to the equivalent amount of dried yeast?
I have a recipe book with some really nice bread recipes in, but half of them use fresh yeast and half dried with no alternative amounts given.

rach

Mrs_A wrote: »

We have one of those metal on-hob espresso makers. Didn't use it for a while, and there is mottled white slimy-looking stuff inside that I think might be limescale. Can't find anything suitable-looking in the shops to clean it. Tried hot water and biological powder - seemed like a good idea at the time but didn't work! Any ideas?

i reckon lemon juice would do the job....i descaled my stainless steel kettle with it the other week, just some lemon juice in some water and leave it for a while

lilmisskitkat

Probably a daft question but i dont want to poison us all lol

If i buy a bag of frozen chicken breasts, defrost them and cook them in a curry and casserole, can the complete meal then be frozen? I think the rule is not to freeze anything in the same state more than once but i might be mistaken??

Thanx

kate xxx

Raspberry_Swirl

i've always been told that it couldn't be frozen again. you would have to use fresh meat in order to freeze the entire meal.

mrs_mix

lilmisskitkat wrote: »

Probably a daft question but i dont want to poison us all lol

If i buy a bag of frozen chicken breasts, defrost them and cook them in a curry and casserole, can the complete meal then be frozen? I think the rule is not to freeze anything in the same state more than once but i might be mistaken??

Thanx

kate xxx

Yes you can
if you thaw something and then cook it it can be frozen, when you need it defrost heat through thoroughly the only thing you can't do after that is freeze it again
hth
pam

thriftlady_2

What you can't do is
1) Defrost raw meat and then put it back in the freezer still raw.

2) Defrost cooked meat and put it back in the freezer.

But you can defrost raw meat, cook it and freeze it and as Mrs Mix says defrost and heat thoroughly and eat it all. If you have leftovers I think the official advice is that they should be eaten cold rather than heating them up again.

newlywed

Help! I've just bought a swede. But just realised I don't know what I'm meant to do with it :rotfl: Do I have to peel it and chop it to add to casserole? Thanks.

pol

Yes, just peel and treat like potatoes or turnips. It's lovely!
pol

Penelope_Penguin

newlywed wrote: »

Help! I've just bought a swede. But just realised I don't know what I'm meant to do with it :rotfl: Do I have to peel it and chop it to add to casserole? Thanks.

We love swede :beer: I make roasted roots - peel and chop into chunks, with similar sized chunks of carrot, parsnip, potato, squash, and chunks of onion and whole garlic cloves. Slather with olive oil and herbs, and bake at gas 5 for about an hour, until the veg are soft.

HTH, Penny. x

newlywed

Thanks guys. I know I'm not ever gonna go down the mashed swede route - school used to mash it with mushy carrots. I thought I'd get lots of root veg to test my new slow cooker - then realised I didn't know whether to peel swede or what!!