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

daisyroots_2

Thanks Penny,
Have followed instructions, joined photobucket, uploaded pic and tried every combination of everything but hopeless. Time for supper now - will try again in the morning.

Burlesque_Babe

Quick cobbler question!!!

It's ages since I made it, but I'm not sure the mixture is thick enough. It is more like a thick batter than a cake mix, is that right?? I'm guessing the fruit will sink into the mixture as soon as I put them on top!

tomstickland

I've got some mushrooms that were fine two days ago but have had a small growth of fluff on them. It washes off fine. Are these safe to eat if I cook them?

Don't want to waste them and currently cooking tea!

Savvy_Sue

tomstickland wrote: »

I've got some mushrooms that were fine two days ago but have had a small growth of fluff on them. It washes off fine. Are these safe to eat if I cook them?

Don't want to waste them and currently cooking tea!

I'd use them ... probably not for polite company - is there any at your house?

As long as they're not slimy when you cut them?

trying-very-trying

Savvy_Sue wrote: »

IME, marrow doesn't take long to cook at all, so I would think you could put biggish chunks into the slow cooker with no problem. But I am not really a chilli or a SC expert, so if one of them says you can't, listen to them!

Well I'm neither a chilli, nor a marrow expert(actually I'm no kind of expert at all) but I throw courgettes in the slow cooker with my bolognaise, and I leave them quite chunky, and they cook fine. I'm imagining that marrow is just a bigger version of the courgette, it does lose it's original shape, but it does help to give a nice thick sauce. hth.

But I do fancy some of the chilli stuffed marrow. I'm sure you really wouldn't go far wrong with that. I suppose it depends on how big the marrow is, couldn't you do both?

point3

I normally use the same wine and ale as we would drink for cooking - think Coq au Vin and Beef in Ale pie. A family friend commented that I shouldn't use the good stuff for cooking...

So, my question is will it matter if I substitute cheap plonk into the recipe? Will it change the flavour or is the alcohol only needed to help tenderise the meat?

trying-very-trying

I would say that the cheap plonk would be fine, but then we only drink the cheap plonk.
As for the steak and ale pie, I think that's where the flavour might make a difference. For example, I would only use guiness in a steak and guiness pie or a good strong brown ale in steak and ale pie.

COOLTRIKERCHICK

made a lovely beef casserole with red wine.. which we had last night....yummmmmm

there is only enough left for 2 portions..... and i dont really want to freeze it.... so..... would this be ok..

add one tin of princes stewing steak. ( as no more diced beef in the freezer )... add more diced veg etc.. more water..... and wine...:D and then add the rest of the flour and seasoning... that i used to season and brown off the original meat in the casserole...( made a bit to much so kept it )

i think it will but just wanted to check......

had anther wake up call.. just done a budget planner using martins template.... and oh my :eek: looks as though we have slipped into a spending zone as we are spending alot more than we have coming in again....so flipping easy to do....

Pink.

Hi cooltrikerchick,

That should work well. It sounds lovely!

Pink

Savvy_Sue

I would just take care that you don't make more than you can eat second time around, because there is a limit to how many more times you can keep heating and eating and saving this! Only saying that because you're intending to add MORE veg - maybe worth keeping them separate?

Of course it's a minor miracle in this house if there's ever anything left, even if I cook more than I think will be needed!