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

chops05

Hi everyone, :j

I read somewhere on MSE that you can cook jacket potatoes in a slow cooker but I can't find the thread so my question is how long do you cook them for, do you put in any water and do they come out ok? Sorry, that's 3 questions :rolleyes:

thanks :beer:

Sunnyday

Hi
Sorry i don`t know the answer as i`ve never done this but if i was to try i think i`d wrap them in foil and put an inch of water in with them so that the pot dosen`t get damaged.

Quick question can bananas in custard be frozen?

Pink.

chops05 wrote: »

Hi everyone, :j

I read somewhere on MSE that you can cook jacket potatoes in a slow cooker but I can't find the thread so my question is how long do you cook them for, do you put in any water and do they come out ok? Sorry, that's 3 questions :rolleyes:

thanks :beer:

Hi chops,

The replies on this thread should help: CQ - Baked spuds in Slow cooker??

Pink

angie_baby

hi, can you cook a gammon joint just in the oven? i ave always boiled mine first? Thanks

fallen_angel_shelley

you need to boile it to get some of the salt out first.

Sunnyday

Hi
Yes you can, i`ve done this many times in a pot dish with foil over the top and about 1 and a half inches of water in the bottom.
turn it at least once and it`s lovely.

(this was an unsmoked joint so wasn`t really salty like a smoked one)

SD

Pooky

You dont need to boil it first - if you want to remove some of the salt then soak your joint for as long as you can - we normally do 12 hours and change the water half way through.

Bung in the SC with some onions, celery, carrots etc and a couple of cups of water and you'll be fine.

Don't forget to keep the veg and liquid to use in a soup!

Generali

Personally for Gammon I'd soak overnight (changing the water once). Then simmer with onion, carrot, celery and peppercorns in water for a couple of hours. Brush it with honey and finish in the oven for half-an-hour.

Lelc

Hi

I made shepherds pie from the leftover roast lamb cooked on Saturday. Half of the pie is still left so is it safe to freeze it - given that I've used cooked lamb to make it? If not, will it be safe to reheat it tomorrow or Wednesday?

Many thanks
LC

Justamum

I do quite a lot of baking, but have always wondered why a cake recipe calls for salt. I've never added it because I've always worried it might "taste" the cake. Does anybody know the purpose of salt in baking?