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

lfabargain

Anyone have any recommendations for electric/microwave egg boilers ?

I like my eggs soft but no matter how much I try, I can never get consistent results from boiling in a pot of water.

Skint_Catt

lfabargain wrote: »

Anyone have any recommendations for electric/microwave egg boilers ?

I like my eggs soft but no matter how much I try, I can never get consistent results from boiling in a pot of water.

Have you tried the Lakland egg gauge? I;ll try and find a link. Its for a pot of water but might be easier to tell the status with!

http://www.lakeland.co.uk/product.aspx/!3158?Src=gfeed

Savvy_Sue

Skint_Catt wrote: »

Have you tried the Lakland egg gauge? I;ll try and find a link. Its for a pot of water but might be easier to tell the status with!

http://www.lakeland.co.uk/product.aspx/!3158?Src=gfeed

I've got one of those, and it's fab. Thing is, if you want the egg soft you have to get it out of the water quickly, not leave it in there or it carries on cooking. Never microwaved one - does your micro have a dial, or can you set it to the second? With a dial, you're going to be at the mercy of how accurately you can set it, and with a 'to the second' one, you'll be at the mercy of vagaries in the size of the egg ...

But while we're talking about rice (as we were), can I use pudding rice in savoury dishes? I presume I can: I've 'inherited' a large jar - well, large considering you only need a few spoonfuls for a rice pud - of the stuff and we're never going to get through it as rice pud!

nicki_2

DD's come home with glue on her school pants and its not exactly a small patch as she tried to rub it off with a papertowel. They're only new black school pants so please HELP!!!! :eek::eek:

squeaky

nicki wrote: »

DD's come home with glue on her school pants and its not exactly a small patch as she tried to rub it off with a papertowel. They're only new black school pants so please HELP!!!! :eek::eek:

It's going to depend on what type of glue it is really but the following (from the "how to clean anything" website) may help...

To remove glue from clothes (White,hobby glue, School):

1. Gently scrape (use a spoon) off whatever you can.

2. Soak and agitate in cold water before washing. Do not use hot water it will cause coagulation between the fibers in the yarns of the fabric, making the stain difficult to remove.

3. Inspect before drying if stain is still present. Soak in cold water using a detergent or enzyme presoak product for about 30 minutes. Soak old stains for at least several hours.

Launder in warm (not hot) water, rinse, and inspect. If stain remains, soak an additional 30 minutes, then rewash. (Never put a stained fabric in a dryer. The heat from the dryer can set the stain.)

Always follow garment label warnings and instructions.

How to clean anything search page

elantan

having watched hughs chicken run i have decided to only purchase free range chicken.. this has however proven to be a bit of problem as i cant source any free range chicken breast. however i have managed to get some wings and thighs but have absolutely no idea what to do with them any suggestions? also do i leave the skin on?

squeaky

elantan wrote: »

having watched hughs chicken run i have decided to only purchase free range chicken.. this has however proven to be a bit of problem as i cant source any free range chicken breast. however i have managed to get some wings and thighs but have absolutely no idea what to do with them any suggestions? also do i leave the skin on?

There's unlikely to be a single quick answer to this one, we're an inventive lot here

So if you'd like to join one of the threads listed below that you think best fits what you want - you can ask again if you haven't already found the answers (or a recipe that you actually fancy)

Chicken and other poultry:
- Bored with rubber chicken
- Chicken breasts, bacon and cheese?
- Chicken & Rosemary - Too Lazy/Tired to stuff a chicken
- Chicken & sauce
- Chicken thigh recipes wanted!
- Chicken Nuggets
- Christmas dinner starter
- Duck
- Duck - Stock, what to do with it?
- Feeding the five thousand...
- Giblets - What to do?
- Help me make my chicken rubber
- Hickory smoked chicken
- Home made version of big Als BBQ Chicken Grills?
- How to cook a poussin?
- Recipe for chicken pie/crumble
- Reheating a Rubber Chicken
- Rubber Chicken
- Using chicken carcasses for soup?

elantan

thanks squeaky will do

Savvy_Sue

Just a tip, that wings and drumsticks are generally cheaper than breast, because they have bones in. Now, if you want the bones OUT, it's MUCH easier to do that once the meat is cooked. And I allow 6 oz per person if I'm using bone-in meat, as opposed to 4 oz pp for boned meat.

squeaky

Agreed on the bones thing.

And meat cooked on the bone is reckoned to be much tastier and more succulent.