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

Nix143

Quick cake question - am icing the christmas cake I made for my 'rents - anyway I only have strawberry jam and begrudge buying apricot just to put on before me marzipan - I seem to remember reading about this on here - so does anyone know, can I use strawberry jam? Why is it always apricot?

point3

Savvy_Sue wrote: »

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 ...

Yeast form spores - a bit like being in hibernation

point3

Me next!
I've got a couple of kilos of dried shiitake mushrooms. They have been in the cupboard for over 2 years (don't ask!). Are they safe to eat? What's the recommended shelf-life?
Thanks.

Penelope_Penguin

Nix143 wrote: »

Quick cake question - am icing the christmas cake I made for my 'rents - anyway I only have strawberry jam and begrudge buying apricot just to put on before me marzipan - I seem to remember reading about this on here - so does anyone know, can I use strawberry jam? Why is it always apricot?

Apricot is recommended as it has no pips. I always use raspberry, with pips and have never had complaints Strawberry should be fine.

HTH, Penny. x

Savvy_Sue

You have saved my bacon with the Plain to SR flour question, as DS3 has taken it into his head to cook fairy cakes for a party tomorrow, and I've run out of SR ... Plenty of plain, thank goodness!

COOLTRIKERCHICK

i cant rember if i have asked this ages ago.....must be my age lol...

have you got to use pudding rice to make rice pudding ? i have loads of long grain rice and was just wondering..... if that was any good....

if not is there anywhere where i can buy pudding rice in bulk.. as the little packs they sell in the supermarkets dont last us very long...... as we love our rice pudding even if we got to use a knife and folk to eat it because ots dried out a bit...lol.....

point3

Hi Cooltrikerchick,

Yes, you can make rice pudding with long grain rice. It won't be as smooth and as creamy as medium grain pudding rice because of the different starch make-up, but still yummy!

tattycath

Hi everyone. Thanks for that penelope penguin. I thought apricot jam was used because of the pale colour-as marzipan and royal icing are pale. I haven't got any jam either, is there anything else I could use instead , so i don't have to go out and buy more jam? I do have sugar, golden syrup... Any suggestions greatly received.
Thanks in anticipation

TheFlyingGerbil

Yesterday on an itv daytime cookery programme Anthony Worral Thomson wade a hot sauce to go over christmas pudding (or ice cream as I want it for).

It was just melted butter and sugar to make some sort of caramel and then throw in some nuts, but it didn't give any measurements/ratios for the butter and sugar. The end result was still quite runny rather than too thick. Could anyone give me some hints please as I've got a hankering for it now!

Joe

edit:thanks pink-winged I looked on the itv site. obviously not very well!

Pink.

Hi TFG,

I saw that this morning and looked up the recipe...it looked good and seemed quite easy to do:

Caramel nut topping for Christmas pudding

Pink