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

ceridwen

Trying to go back to butter - rather than using bread spread. Failing at the first hurdle - it just wont spread - not even on toasted bread. I leave it out of the fridge - which will doubtless do the trick to soften it in summer - but not at this time of year. Tried using my continental-style cheeseslicer knife to shave bits off - no go.

Any further suggestions for getting it spreadable - so I dont tear my bread to bits in trying please?

trying-very-trying

trying-very-trying wrote: »

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??

Anybody

trying-very-trying

ceridwen wrote: »

Any further suggestions for getting it spreadable - so I dont tear my bread to bits in trying please?

I have put butter in the micro to soften, take it out of the foil wrapper first. Just a short time on the lowest setting. It works with hard ice cream as well. Just make sure you keep an eye on it.

trying-very-trying

trying-very-trying wrote: »

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

Following on from that
•To make baking powder•Place 3 tsp. bicarbonate of soda and 4 tsp. cream of tartar in a jar and shake them well together. Store in a cool place.

OliveOyl_2

I bought a whole salmon which he cut into steaks for me, and he asked me if I wanted the head. Of course I wasn't going to refuse
Apart from giving it to the cat, is there anything else that can be done with the scrag end of a fish?

fallen_angel_shelley

let the cat have a christmas treat.

sandy2_2

There seems to be a lot of disagreement amongst well known cooks.

What temperature and for how long per pound or kilo should I cook the turkey for

Thanx

carolt

Quick crumble question - I haven't made any for ages and can't remember - am I better off using butter from the fridge or room temperature?

Thank you!

Wonder_Girl

I have today taken my turkey out of the freezer and put it in the fridge, i have two questions....

1) when should i take the giblets out?
2) how do i use the giblets to make gravy? I have only ever cooked crows until now

Thank you

fallen_angel_shelley

Wonder_Girl wrote: »

I have today taken my turkey out of the freezer and put it in the fridge, i have two questions....

1) when should i take the giblets out?
2) how do i use the giblets to make gravy? I have only ever cooked crows until now

Thank you

did you mean crowns?