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

churchrat

hi
first time I've seen this--a great idea for a thread
Q-- due to lactose intolerance we use the fresh lactose free milk thats now available in supermarkets. Its great and means that my daughter can now have stuff like icecream and custard BUT its really expensive. Does anyone know of a cheaper alternative or a cheaper supplier than Asda/ Morrisons?

we tried the goat/sheep and longlife stuff, they are not nice!
many thanks

Savvy_Sue

I have nights when I have time to prepare a batch of raw veg, and nights when I don't. Tonight I've peeled and chopped a swede, and just peeled two parsnips and a few carrots. Tomorrow is slow cooker day.

But what's the best way of keeping this lot:
In the fridge? In the pantry?
In water? Not in water?
Chopped up ready? Not chopped up?

I know my mum always used to put things in water until she was ready to keep them, but I wonder if that will leach all the vitamins out ...

gt568

I tend to just cover them with cling film in a bowl and put it in the fridge.

Savvy_Sue

Ah, I'm not a great believer in cling-film, but I've got some lidded bowls. Would you chop tonight or wait till I'm ready to put it in the slow cooker?

trying-very-trying

To keep nutrient loss to a minimum, you would be best to chop in the morning. Having said that if you've already peeled them, I don't suppose it will make much difference.

gt568

Savvy_Sue wrote: »

Ah, I'm not a great believer in cling-film, but I've got some lidded bowls. Would you chop tonight or wait till I'm ready to put it in the slow cooker?

No reason why you can't chop now if thats what you fancy.

belfastgirl23

Can pregnant women have philadelphia cheese? Is it all soft cheeses that are out the window? I know about brie already

Kazzajr

Philidelphia is pasteurised and is fine for pregnant women to eat. It is unpasteurised cheese that you have to be careful about.

Skint_Catt

I don't have space to 'open freeze' things like fishcakes and chips that I make - what can I do to stop them all freezing in a lump? My last lot of fishcakes I have to cook piggyback until they thaw out! :rotfl:

Catt xx

squeaky

For things like this, and sliced bread, for example, I start a roll of cling film, put the first one on it, fold the cling film over the top, put the next one on, fold back over the top the other way...

..you get a sort of zig-zag effect.

Then just smooth everything down.