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

Savvy_Sue

squeaky wrote: »

Agreed on the bones thing.

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

And TASTES better with its skin on too - personally I love it, even though I know it's not good for me if I'm supposed to be losing weight, but it's just SOOO scrummy ...

Of course those who don't like it can take it off before eating. In our house any that's not wanted is passed to DS2 ...

Squeaky, did you notice my 'can I use pudding rice in savoury dishes?' question, tacked on at the end of something else?

squeaky

Savvy_Sue wrote: »

Squeaky, did you notice my 'can I use pudding rice in savoury dishes?' question, tacked on at the end of something else?

Yep

I didn't answer because I've never done it. I've only done it the other way round - using long grain rice for a pud.

For a guess - the conventional wisdom is that since pudding rice gets fluffier and sort of dissolves more into your milky cream (which is why it's better for puds than long grain) I'd think that while it might work (after a fashion) in savouries - it may more or less disappear or turn into a gloop.

You might get away with, he sez, with his thinking cap on, if you don't add it from the start but add it (2hrs?) earlier. See what the cooking time says on the packet and add it that many hours (or perhaps a tiny bit less) before you want to dish up.

Do please come back and let is know if it works. If you're brave enough to try it

belfastgirl23

I see there's an offer on utterly buttery at my local spar (half price at 76p). I usually use either butter or sunflower marge for baking but they've both got really expensive Anyone know if this works for baked goods, esp scones and quiche?

And on this, they have fruice on offer too - is it nice?

Cheers for any answers.

vanoonoo

Savvy_Sue wrote: »

'can I use pudding rice in savoury dishes?'

Hi Savvy Sue - I know that MSE Andrea uses pudding rice for sushi so I am sure its ok for other savoury things but just be aware that its probably a bit sticky

regards

Noo

teedy23

I dont have lot of clothes that need hand washing, does anyone else use a wee bit of shampoo for their delicates instead of buying a seperate washing powder?

Sunnyday

When i`m making potato wedges we prefer them to be par boiled first then coated in whatever spices we fancy and then baked in the oven.
Does anyone know if it would be possible to par boil and then freeze them then just cook in the oven from frozen or would i end up with a squidgy mess?

theamazinggem

hello my lovelies, i was thinking of cooking with mutton, because APPARENTLY mutton is better value than lamb.

is it me tho or to get mutton at all now does it have to be free range, organic, local, fed on rum truffles for it's whole life expensive?

so the quick question is, where can i buy mutton? just regular mutton?

ta very.

Crabman

Sunnyday wrote: »

When i`m making potato wedges we prefer them to be par boiled first then coated in whatever spices we fancy and then baked in the oven.
Does anyone know if it would be possible to par boil and then freeze them then just cook in the oven from frozen or would i end up with a squidgy mess?

May be an idea to toast them in the oven for a little while prior to freezing to avoid mushiness - that's how the supermarket wedges seem to be done.

Skint_Catt

theamazinggem wrote: »

hello my lovelies, i was thinking of cooking with mutton, because APPARENTLY mutton is better value than lamb.

is it me tho or to get mutton at all now does it have to be free range, organic, local, fed on rum truffles for it's whole life expensive?

so the quick question is, where can i buy mutton? just regular mutton?

ta very.

I asked the same question on the main board, but didn't really get an answer. Its supposed to be good slow cooked in curries etc.

gt568

Skint_Catt wrote: »

I asked the same question on the main board, but didn't really get an answer. Its supposed to be good slow cooked in curries etc.

It is going up in price, mainly thanks to people jumping on the bandwagon. People eating mutton can only be a good thing though, much tastier than lamb.

However anybody in the know will tell you that goat is the place to be now. Great taste and mucho cheapness!!