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

craftycrofty

Hi

I use white vinegar as rinse aid in my dishwasher and am happy with results. However, my sister said that she had read on MSE that using WV could damage the dishwasher.

I have tried searching, but can't find anything. Has anyone else heard/read anything like this??

Thanks

CC

Penelope_Penguin

catralense wrote: »

I've just been through all my cupboard (inspired by the storecupboard thread) to make an inventry of the stupid amount of food that we've got kicking about...I've found an open half full jar of Autumn Chutney that my Mum made in August 2007. It hasn't been stored in the fridge but the lid was on tight...do you think it's still OK? Would be lovely with crackers and cheese...:p .

TIA.

Chutney needs time to mature - eaten too soon and it has a harsh vinegar taste. I make mine in Autumn and wouldn't think to open it before Christmas. Your mum's chutney should be just perfect now.

Penny. x

Penelope_Penguin

Baileys_Babe wrote: »

The stalks are not stringy. Peel away the darker out stalk and slice, tasty.

Thanks to you and Savvy_Sue :beer: I peeled the stalks and chopped them finely. Soup was delicious - not a string in sight!

Penny. x

Wee_Bargain_Hunter

Very busy few days and last might ended up making soup from one of those veg bags with some marigold stock. There's loads leftover - how do i freeze and reheat it? It's been sitting on the cooker all day. Is it still ok? Can i use it for something else? Thanks

belfastgirl23

Wee_Bargain_Hunter wrote: »

Very busy few days and last might ended up making soup from one of those veg bags with some marigold stock. There's loads leftover - how do i freeze and reheat it? It's been sitting on the cooker all day. Is it still ok? Can i use it for something else? Thanks

the only time I had trouble with freezing soup is when it has a lot of potato in it - potato does not freeze at all well. Otherwise my guess is it should be fine. Its worth portioning it up if you're likely to eat it in smaller quantities. Wouldn't worry about it being on the cooker for a day personally, it will start to smell if it's off (normally about the 3rd day for me but then my kitchen is cold)

On the reheat front you can cook from frozen no problem although the best advice is to let it defrost overnight in the fridge if you can in case some of the veg go a bit mushy.

Penelope_Penguin

Wee_Bargain_Hunter wrote: »

Very busy few days and last might ended up making soup from one of those veg bags with some marigold stock. There's loads leftover - how do i freeze and reheat it? It's been sitting on the cooker all day. Is it still ok? Can i use it for something else? Thanks

When I make soup I make a double batch and freeze half. I then defrost overnight in the fridge and warm it through.

HTH, Penny. x

kippers

Sorry, I know i'm going to kick myself when you tell me but i just can't figure it out (i know, i know i'm being thick).

Olliebeak

I wondered that as well but came to the following conclusion.

DD - darling daughter

DH - darling husband

hope I'm right!

Curly_Girly_2

Can I freeze mashed potato? A bag of spuds seems to go off before we use them all, so thought I could mash them all in one go and divide into portions so less waste. But didn't know if this would work.

kippers

I freeze left over mashed potato and when i have enough i defrost it amd then make a cottage pie with it. It never tastes exactly the same but we all eat it and enjoy it.

By the way Olliebeak...thanks thanks thanks for putting me out of my misery!