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

whiteguineapig

how long would i cook 2 beef steaks for please? i want to cook them in the oven wrapped in tinfoil (they don't look very thick ) what gas mark would you put them on and for how long please (many thanks to those who can tell me its much appreciated)

Skint_Catt

Can anyone tell me what to sprinkle on potato wedges to make them taste nice?! Would Paprika taste ok by itself? Or chilli powder (not too much!).

Savvy_Sue

Penelope_Penguin wrote: »

I've tried looking, but can't find an answer. I have more yogurt, from my yogurt maker, than I'm going to use atm. Can I freeze it? Once defrosted, will it be any use to start my next batch?

I think it may separate when you defrost it (presume inkie's recipe is eaten frozen, so not a problem), and I'm not sure it would 'start' another batch. I was about to ask where our friendly neighbourhood chemist was, but it's you! :rotfl: Don't you think that freezing would kill the bugs which make it 'live'?

I'd use it in cooking or things I was going to stir very well, but wouldn't serve it 'neat' in polite company. But it's a long while since I last made yoghourt, and polite company doesn't often eat here ... (last night was an indeterminate number of teenage boys, who got through a considerable quantity of pizza and twice as much garlic bread as I anticipated! Not to mention a double quantity of bran flake brownies!)

thriftlady_2

Penelope_Penguin wrote: »

I've tried looking, but can't find an answer. I have more yogurt, from my yogurt maker, than I'm going to use atm. Can I freeze it? Once defrosted, will it be any use to start my next batch?

Penny. x

Yes you can use it to start the next batch Penny;) I do this all the time. I freeze it in 2 tbsp amounts in little tubs. Just let it defrost, it will separate and look funny but will be fine for starting your yogurt.

I sometimes freeze lots of portions from the first batch I make with a new pot of starter then I always have really fresh starter for subsequent batches.

Ianna

Hello all! How much raising agent do I add to plain flour to make it SR? And what should I add? And how many people have got the Christmas feeling?

trying-very-trying

Ianna wrote: »

Hello all! How much raising agent do I add to plain flour to make it SR? And what should I add? And how many people have got the Christmas feeling?

1/2 teaspoonful of baking powder to 100g plain flour.

tattycath

trying very trying-Thanks for that tip re baking powder. I never knew that either!!!

trying-very-trying

Did anybody see Christmas cooks this morning?? They were doing the bit about food presents, there was christmas flavoured shortbread and I think she did a chocolate liquer sauce, but I couldn't hear it. I've tried looking on the itv christmas cooks page, but I can't find the recipes. Does any one have the recipes, or a link, please??

Pink.

Skint_Catt wrote: »

Can anyone tell me what to sprinkle on potato wedges to make them taste nice?! Would Paprika taste ok by itself? Or chilli powder (not too much!).

Hi Skint_Catt,

Lots of ideas on this thread:

Potato Wedges? - All you ever wanted to know about how make potato wedges

Pink

Savvy_Sue

thriftlady wrote: »

Yes you can use it to start the next batch Penny;) I do this all the time. I freeze it in 2 tbsp amounts in little tubs. Just let it defrost, it will separate and look funny but will be fine for starting your yogurt.

I sometimes freeze lots of portions from the first batch I make with a new pot of starter then I always have really fresh starter for subsequent batches.

I stand corrected, but now I want to know WHY freezing it doesn't kill off the bugs which make it 'live' ... Thinking about it I think I knew you could get frozen yeast too, although I could be dreaming that ...