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

squeaky

Fran wrote: »

Thanks!

What about if it's opened with a wire tie round? (I edited that in so you probably didn't see it.) How long would that be ok?

Hmm....

If not musty or mouldy? Probably

Other threads btw...

Use by Date - Aduki Beans + Brown Lentils

Out of date jars and dried foods

Out of date cans and packets

Dried goods, out of date, ok to use or not...

Fran

Thanks again! (This quick question thread is good!)

I had a look on those threads before posting but couldn't find any specific time period where people wouldn't recommend.

(While looking I found out about the egg test and might go rummaging in my bin tomorrow for eggs I threw out yesterday, not tonight it's dark and raining!)

I have packets of soup too, supermarket brands, would they be okay too?

squeaky

Fran wrote: »

Thanks again! (This quick question thread is good!)

I had a look on those threads before posting but couldn't find any specific time period where people wouldn't recommend.

(While looking I found out about the egg test and might go rummaging in my bin tomorrow for eggs I threw out yesterday, not tonight it's dark and raining!)

I have packets of soup too, supermarket brands, would they be okay too?

The egg test link is brilliant. Pictures too.

I think one of the threads I linked to has packet soups in.

If not try this:-

out of date threads

Savvy_Sue

I would certainly use any of those if they looked and smelled OK, BUT I might equally just put them in our food recycling bin on the grounds that if I hadn't used them yet ...

danz0l

Quick question. Can you freeze the Be Ro Rough puff pastry without issue ?? I wasn't sure due to the layering, would it damage those ?

squeaky

The be-ro book has a section on maximum storage time in a freezer.

Some pastry types are listed, but rough puff isn't.

Listed are:-

Short
Suet
Hot water crust
Choux


No doubt somebody has tried it - but this is all the info you get from be-ro

danz0l

I hope someone has tried is as i planned on making a huge batch today and freezing but am a bit worried it will damage the fibres in the pastry.

My kids loved the pasties i made yesterday but they are not going to last all week the way they are going.

I fancy a pastry making session today

ubamother

i've frozen rough puff 'raw' before, but only as made-up mincepies. I can't remember noticing any difference when I baked them though. Presumably if you put it dead flat and didn't move it until solid it should be OK, on the basis that shop bought ready frozen puff pastry still flakes up?

danz0l

Thats a very good point actually. I'll give it a go

EssexGirl

I've had my MR fastbake breadmaker for a while, and it the naan bread and pizza bases it makes are wonderful, but bread just doesn't seem quite right.

Bread always comes out too sweet, more like a cake than a bread. I've been following the recipes from the book it came with.

I know the yeast needs sugar to activate it, but how little sugar can I get away with using? The 1.5lb loaf I made today called for 3 tbsp of sugar!