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

TKP_3

debbycatz wrote:

... I did attempt to mix some of the stock with cornflour and I was then going to make a thick paste and pour it back into the casserole dish in an attempt to thicken the stock but it went all lumpy and yukky.

Can anyone point me in the right direction please, I would very much appreciate it :beer:

Hiya, you do thicken with cornflour - but always mix the cornflour with cold water (i.e. just out the tap) - I do 1 tbsp of water to each tsp cornflour. This mix will not have lumps . Then add that wet mix to your hot food and it will work just great

Penelope_Penguin

Hi, debbycatz! When I want to thicken a casserole, I firstly brown the meat, then in the fat that's left, add a tablespoon of plain flour and stir it around. You then add the liquid, which thickens as you cook the casserole.

I learnt this technique from Delia - click here for a recipe.

HTH, Penny. x

debbycatz

TKP wrote:

Hiya, you do thicken with cornflour - but always mix the cornflour with cold water (i.e. just out the tap) - I do 1 tbsp of water to each tsp cornflour. This mix will not have lumps . Then add that wet mix to your hot food and it will work just great

Ahhhhh...thanks TKP - the water being cold must be the secret then ! Thanks so much - I will give this a try :j :beer:

debbycatz

Penelope_Penguin wrote:

Hi, debbycatz! When I want to thicken a casserole, I firstly brown the meat, then in the fat that's left, add a tablespoon of plain flour and stir it around. You then add the liquid, which thickens as you cook the casserole.

I learnt this technique from Delia - click here for a recipe.

HTH, Penny. x

Thank you Penelope - I will also give this method a try. Thank you for the Delia link - I have two of her books but couldn't find info about thickening casseroles etc.

Thanks again :beer:

debbycatz

TKP wrote:

Hiya, you do thicken with cornflour - but always mix the cornflour with cold water (i.e. just out the tap) - I do 1 tbsp of water to each tsp cornflour. This mix will not have lumps . Then add that wet mix to your hot food and it will work just great

Oh my goodness. For the first time in my life, I have thickend stock successfully :j :j :j
I had some stock left over from the casserole today and even tho' it was 10.15pm I decided to attempt TKP's method of mixing cornflour with COLD water. What a success - I know have a jug of lovely thick gravy ready to use. However, this raises another question - can I reheat this again tomorrow considering the fact that I have already reheated the stock for the purpose of this gravy making/stock thickening experiment ?
Thanks again TKP - you don't know how happy you have made me

bebee_2

jennyjelly wrote:

Really dumb question guys.

I've had my Russell Hobbs SC for ages and use it all the time, but I've never used the 'auto' setting because I don't know what it does (bought it at a boot sale so have no instruction book).

Someone I asked thought it might make it cook on high for a couple of hours then turn down to low, someone else thought it was just to keep the food warm when it's finished cooking.

Anyone have any idea please?

Hi Jenny,
Ow so pleased you asked this question as i also have a similar problem i have 3 setting on my SC low, high & Auto - so think i will also have to do some research

as i'm still finding my way around ( newbie) i wondered if i could also ask a few Questions have looked but can't find ? even though i'm sure there are answers somewhere?

Shower head cleaning - Bicarb and White vinergar
Q- my shower head does not dismantle so do i just mix Bicarb and Vinergar together and then place SH into mixture ? Help

Grouting between tiles - ermm is this the same Bicarb and Vinegar or have i seen toothpaste mentioned somewhere ?

Bath seal - the black mouldy stuff - not got a lot but it drives me insane, i have tried cillit bang NO success any suggestions.
I also wanted to ask the Thanked thing is there anyway you can see who has thanked you ?

Thank you for reading

Pink.

Hi bebee,

Welcome to the Old Style board.

The replies on these older threads should answer some of your questions.:

Descaling a shower head?

White grouting - what's best to clean?

gross black mould round bath

To see who has thanked you, click on 'Quick Links' in the beige bar above and click on 'My Profile'. It will then give you an option to see all thanked posts by bebee. If you look at the individual posts you will be able to see who has thanked you.

Pink

Penelope_Penguin

Hi, bebee! You ask about mixing bicarb and vinegar. This doesn't seem like such a good idea to me - use one or the other. Vinegar is an acid, and bicarb an alkali, so mixing them will just neutralise both.

Vinegar is good for shower heads as it dissolves limescale.

A paste of bicarb is good for cleaning the grout in tiles as it's slightly abrasive.

HTH, Penny. x

TKP_3

debbycatz wrote:

Oh my goodness. For the first time in my life, I have thickend stock successfully :j :j :j
I had some stock left over from the casserole today and even tho' it was 10.15pm I decided to attempt TKP's method of mixing cornflour with COLD water. What a success - I know have a jug of lovely thick gravy ready to use. However, this raises another question - can I reheat this again tomorrow considering the fact that I have already reheated the stock for the purpose of this gravy making/stock thickening experiment ?
Thanks again TKP - you don't know how happy you have made me

Glad to help :j (not often I can - I usually ask the questions )
Not sure about reheating again - I don't see why not though.

polki

tee_pee wrote:

ADVICE REQUIRED!!
I am currently visiting my sister and last night whilst making rice pudding I let it burn and the bottom of her pan is balck.

Suggestion for getting off burned on rice pudding
Thanks

I once heard a chef on a radio programme say that heating red wine in a stainless steel pan removes all traces of burnt food. Not very MSE to buy a bottle, but useful if you have an open bottle to use up.