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Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)
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Since I didn't know milk doesn't always cook well in a slow cooker, I'd love to know how this turned out?
I'm sure my slow cooker book has a recipe for rice pudding.
I bailed out and decided to hob cook it in the end. I've cooked a sauce that involved milk in the past and it turned into a inedible mess. It would appear the length of time you cook it is the problem.
I had a dig around online and found this
From about.com"[FONT=verdana, geneva, helvetica]Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk."[/FONT]:T*Thanks to all who posts comps * :j0 -
I would like to make a cheese cake but don`t have any digestive biscuits for the base, any suggestions for an alternative?Planning on starting the GC again soon0
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Why do you need to blanche most veg before you freeze it?0
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I would like to make a cheese cake but don`t have any digestive biscuits for the base, any suggestions for an alternative?
If you have a quick scan thorugh some of these threads I think you'll find a few ideas...
cheesecake threads here on Old StyleHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Skint_Catt wrote: »Why do you need to blanche most veg before you freeze it?
How and why of blanchingHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Skint_Catt wrote: »Why do you need to blanche most veg before you freeze it?
haven't got a cloo really - maybe it's to give some things a part-cooked start OR to increase their water content if they are a 'solid veg' (eg carrots/swede).
I know that some things don't have to be blanched (eg courgettes) - maybe their own water content is sufficient.
Then again some things have far too high a water content to be frozen successfully (eg lettuce/cucumber).
All just a bit too confusing!
That'll teach me a lesson then. Always wait for squeaky to put his reply first - then you don't look like a total nincompoop :rotfl: :rotfl: :rotfl: !
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Thanks once again Squeaky!Planning on starting the GC again soon0
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sorry if this is the wrong board to ask this, but thought someone might know
apart from the supermarket comparesion site for yuor whole shop is there such a website that only tells you what offers the supermarkets have at the mo..
like they will say what bogof's all the suermarkets etc...
instead of you search each supermarket website or product..
as we are now on a very stricked budget again... dont know whehter to do a supermarket sweep of the offers etc
thanksWork to live= not live to work0 -
I know there's ferretfixtures or there always used to be, but it might have gone to a subscription basis, at least for the most useful bits for me.Signature removed for peace of mind0
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fixtureferrets is subscription for all the good bits, but it was pretty cheap IIRC.
http://www.fixtureferrets.co.uk/{Signature removed by Forum Team}0
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