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

elly2

Was thinking of putting the pork into gravy then in the oven for a bit, the kitchen is usually cold and it was put into the microwave while it was still hot uncovered at aprox 3ish in the afternoon and then put into the freezer at about 10ish the next morning(i think). would i need to defrost it first or just chuck it in gravy while it is still frozen?

squeaky

I'd be inclined to defrost it first. The microwave is quicker AND you can check that it's all properly thawed before you put it in the oven.

Good luck.

And don't forget to post every day for the next few days so that we know that you survived

elly2

lol thank you, will do

chrislee765

Hi Guys and Girls,
I am off to asda soon, and was going to ask for some fresh yeast. This afternoon i am making pizzas using this recipe for the base http://www.bakingmad.com/recipes.aspx?nID=17&nSubID=205 in my MR Fastbake. If i were to use fresh yeast how much would i use, and what would i do differently in the method? I had a look in the breadmaking pages for using fresh yeast but didnt stumble across anything.
Thanks in advance!

squeaky

I use about an ice cube's worth. In fact, as soon as I get any fresh yeast I portion it out into an ice cube tray and freeze it.

The only difference to the active dried yeast is that you have to get it started.

Normally I put the required amount of water (warm) into a jug, add the yeast and HALF of the sugar required by whichever recipe I'm making. Stir it well. Depending on how warm the water (and your kitchen) is - it should take between ten and twenty minutes before you see a good layer of froth on the top.

It's now ready to use.

Don't forget to add the other half of the sugar to your dry ingredients.


Edit: P.S. Can you do me a favour and edit your sig to shorten those dashed lines of yours by 4 or 5 dashes. Apparently they make they text too wide for those viewing in 800x600 so they have to scroll across to read. TYIA

chrislee765

Normally I put the required amount of water (warm) into a jug, add the yeast and HALF of the sugar required by whichever recipe I'm making. Stir it well. Depending on how warm the water (and your kitchen) is - it should take between ten and twenty minutes before you see a good layer of froth on the top.

Okay, I stirred in about a 3cm cube of yeast to a jug of warm water (260ml) which had 3/4tsp of sugar dissolved in it. Ive left it for about 15mins now and theres no froth, just a murky warm liquid.Any Ideas? Could the water have been too warm?

ta?

P.s. Ive altered my sigi. Thanks

**purpleprincess**

are scotch bonnet chillis compared to normal red chillis??? I've got about 6 of them! Dad bought them for me as they were reduced to 20p a pack and there are 6 in the pack!!

chrislee765

Scotch Bonnets are extremely hot, hotter than red chillies. Thats all i know

Rossy2692

Hi everyone!

Is corn oil ok to use in cooking? Is is 'healthier' that veg or sunflower oil?

Looking for 'healthier' alternatives to veg and sunflower oil, I use olive oil a lot to cook but it can get a bit expensive when i batch cook!

Thanks for any advice

Michaela

**purpleprincess**

Does any body know how many red chillis one scotch bonnet is the equivalent to???