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

greenpixey

After reading many posts here about using white vinegar instead of softener I decided to give it a go. Problem is I can't find any in the shops. Is White Vinegar the same as White Wine Vinegar??
Silly question perhaps but all the post I read only refers it as white vinegar (no mention about the wine bit)
There are so many different vinegars on the shelf in Asda I thought I'd better ask here first before buying any.

squeaky

It's distilled malt vinegar and is not actually white but clear like water.

This should help

http://forums.moneysavingexpert.com/showthread.html?t=331660

greenpixey

Thank you Squeaky for the quick response and the great links, much appreciated

Wonder_Girl

Wonder_Girl wrote: »

i used to buy a packet mix of minted gravey to use for lamb stew, now I am MSE i wanted to make my own.

I have red wine and mint sauce or dried mint, can i just chuck in in the SC with lamb chops, onions and veg or will it not taste nice?

WGx

anybody

I want to make this tonight to put in SC tomorrow morning:o

npsmama

I've never managed to poach an egg successfully!
How should i do it?

thanks

Skint_Catt

npsmama wrote: »

I've never managed to poach an egg successfully!
How should i do it?

thanks

Buy a poaching pan! I've been told that its a fallicy that you can stir water (even with vinegar in), break an egg in and it'll all stay together!

gt568

npsmama wrote: »

I've never managed to poach an egg successfully!
How should i do it?

thanks

I poach mine in a frying pan. Get the water just about simmering, break in the eggs and cover. Check after 2 mins and adjust cooking times to your liking. Never fails me.

Also poach with the freshest eggs possible. The fresher the egg, the better it stays together.

Savvy_Sue

Wonder_Girl wrote: »

anybody

I want to make this tonight to put in SC tomorrow morning:o

I cannot for the life of me see why it wouldn't taste nice if you just bung it in ... maybe don't go overboard on the mint or mint sauce this time, but the wine will be lovely!

Oh, and poached eggs: in the absence of a proper poaching pan (and you can get inserts to stand in a normal pan too) you could use a ramekin or anything like that, but if you have a really basic kitchen then you can get a similar effect with a plate on top of a saucepan of simmering water. Melt a smidgeon of marge on the plate to stop the egg sticking, crack it on and cover. Takes a while - check after 4 minutes if you like it soft but it may take even longer than that.

belfastgirl23

npsmama wrote: »

I've never managed to poach an egg successfully!
How should i do it?

thanks

It's always worked fine for me broken into a ramekin and then gently poured into a frying pan prob about half full of boiling water with maybe a tsp of vinegar in it. Tho the vinegar does smell a bit it doesn't affect the taste. Then again I'm not so fussed on the white so I guess I don't really mind if some of it goes awol

squeaky

npsmama wrote: »

I've never managed to poach an egg successfully!
How should i do it?

thanks

Fifty different way to poach the perfect egg

how to cook the perfect poached egg?