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

squeaky

The cake thing may be your flour. Are you using strong white flour?

You can make bread with cheap plain flour, but depending on the recipe it can come out a bit cake like.

One way to solve the cakey bread problem is to set to the dough program, leave the dough in the fridge overnight, then bake it in the oven the next day.

Also - any flour needs time for the gluten to form long strings to make chewey bread (which is why I suggested overnight in the fridge) so even strong flour can struggle if you always use the fast program. So do you use the fast or the normal progs?

EssexGirl

Yep I use strong white flour, I always use the normal programme, never tried the fastbake as from what I've read no-one seems to like that too much lol.

The actual texture of the bread is fine, but it's just SO sweet and trust me I have a sweet tooth, but bread is a savoury to me. Unless of course it's Cholla bread but I digress....

squeaky

Well yes, then just reduce the sugar. I never use more than two tablespoons.

It can have an effect on the bread if you reduce it by too much though - the top can sink a bit. If so - just ease the amount up a little.

Wonder_Girl

I only ever use 1-2 tsp of sugar for a 2lb loaf, and my bread is yummy

Olliebeak

Yesterday I blanched two lots of carrots before freezing. Then, using the same water, blanched a head of broccoli.

It's struck me that the water used for blanching appears to have a decent flavour and wondered if it's worthwhile keeping this for future use in casseroles/soups/gravy making.

What do other OS'ers think - have any of you ever done this when blanching veg ?

squeaky

Water from cooking veggies is often recommended for the uses you suggest.

I see no reason why water from blanching can't be used the same way. Might even add a more delicate flavour

Olliebeak

squeaky wrote: »

Water from cooking veggies is often recommended for the uses you suggest.

I see no reason why water from blanching can't be used the same way. Might even add a more delicate flavour

The freezer it is then, thank you :T . I've got a couple of plastic bottles. It can go in those, leaving a good space. Then I'll freeze without the tops on (in case of swelling) and put the tops on once it's gone solid.

ames123_2

What does cook chicken in frying pan until 'sealed' mean?

Also I have a dish for the oven but it doesn't have a lid, should I put some foil over the top instead (for a casserole)?

Thanks!

squeaky

ames123 wrote: »

What does cook chicken in frying pan until 'sealed' mean?

Also I have a dish for the oven but it doesn't have a lid, should I put some foil over the top instead (for a casserole)?

Thanks!

Just cook for a couple of minutes (at most for thin things) until the outside looks cooked, even though you know for sure that inside isn't. Turn it over once each side is "done". This helps to "seal" the juices inside the whateveritis.

And yes, a bit of foil over the top will help

The lid is mostly to stop your liquids from evaporating - so keep an eye on it.

Olliebeak

From the sound of it, this is a chicken breast (or chicken portion) that you are talking about - not diced chicken

Sounds as though it means cooking the piece of chicken in the frying pan until it is slightly browned on the outside but not necessarily cooked through.

The idea is to give it a cooked appearance before it goes into the casserole dish (where it will finish cooking all the way through). Otherwise, it will be cooked through but just won't have that 'slightly browned surface' effect that looks far more appetising.

Just to make sure that it's cooked through, before serving remove a piece and cut into it with a sharp knife to see if there's any signs of blood left in the middle of the meat. If it's a 'portion' with the bone still in, check around the bone to make sure that there's no blood lurking there either.

good luck, Ollie

oooops sorry squeaky - I didn't see your reply there already with it being on the 'next page'.