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

ceridwen

CRANKY40 wrote: »

Just saw your reply about no microwave. What heating do you have? When we were little the butter used to sit in its glass butter dish on the hearth until we needed it. It worked with a gas fire as well as a coal one. I'm not sure if it would work with radiators maybe place the butter dish under the radiator rather than on top so the heat isn't so direct?

That could be worth a try...my mind not working here! Have got a gas fire and central heating - bit of an experiment with both coming up.

Instant thought - havent got a butter dish of any description - right I'll buy one. :rotfl: Shortly after - followed by - thats not very O.S. ceridwen - use what you already have - got a glass pyrex dish havent you? Right then - use that:rotfl:

Fozz

I made a fishermans pie tonight for DD and myself, but didn't fancy eating my half. Would it be OK to freeze it for another day? I used cod and salmon, both of which were frozen, the recipe said not to reheat, but seems a shame to waste it!
Surely when you buy ready made fishermans pie you are in effect reheating it when you cook it? Or am I missing something obvious!

meanmarie

If the fish was thawed and then cooked in the pie, you can freeze...you should never re-freeze anything that has thawed unless it has been cooked after thawing

Marie

Savvy_Sue

fallen_angel_shelley wrote: »

just don't do what i did last year and forget to take them out, :rotfl: :rotfl: :rotfl: , once i realised i just removed the bag with them in, and gave the turkey a bit longer to cook, luckely they were in some sort of heat proof bag and we all lived to tell the tail.

Been there, done that, got the t-shirt ... :rotfl:

Savvy_Sue

ceridwen wrote: »

Instant thought - havent got a butter dish of any description - right I'll buy one. :rotfl: Shortly after - followed by - thats not very O.S. ceridwen - use what you already have - got a glass pyrex dish havent you? Right then - use that:rotfl:

Good thought: unless there are lots of you I would always 'decant' butter into something anyway, leaving some in the fridge for another day. And look out in charity shops for butter dishes, they are not something many of us use very often so tend to end up there!

I was going to suggest the airing cupboard, btw - have you got an airing cupboard?

tattycath

Penelope_Penguin wrote: »

There's been a longish thread on this very question in the last few days Differing opinions here.

Penny. x

Thanks PP :T :T you are an absolute Godsend to this site!!!:A

ceridwen

Savvy_Sue wrote: »

Good thought: unless there are lots of you I would always 'decant' butter into something anyway, leaving some in the fridge for another day. And look out in charity shops for butter dishes, they are not something many of us use very often so tend to end up there!

I was going to suggest the airing cupboard, btw - have you got an airing cupboard?

Thanks for that charity shop thought - could give that a go - plenty of them around.

Airing cupboard - I do, I dont know how good it would be though, as its now got one of those modern gas boilers in (whatever they are called) - so theres not a lot of warmth in there.

fallen_angel_shelley

if i make my own hollandaise sauce, how long will it keep for?

Angelraesunshine

to be honest i think hollandaise sauce does not keep because of the eggs in it they are barely cooked and my recipe books say serve immediately and do not store more than a few hours in a fridge because of the bacteria growth

tattycath

Hi everyone. I know I'm late putting marzipan on my christmas cake, however, what's the quickest, best way of doing it? as a blanket over the whole thing or covering the top then cutting long pieces for the sides? Your advice is most appreciated. Thanks in anticipation.