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

Skint_Catt

squeaky wrote: »

How and why of blanching

Ok so it keeps them looking fresh and sppeds up the cooking process. Is that the only reason?

Savvy_Sue

Skint_Catt wrote: »

Ok so it keeps them looking fresh and sppeds up the cooking process. Is that the only reason?

Isn't that enough?

squeaky

Skint_Catt wrote: »

Ok so it keeps them looking fresh and sppeds up the cooking process. Is that the only reason?

Some things just seem to defrost and cook better if they've been blanched, but otherwise...

..I don't have a clue.

COOLTRIKERCHICK

thanks peeps, thats exactly what i am looking for. will take a better look at the site later.....can try doing the supermarket sweep now.working the best offers in each store and doing my shopping list using a few local supermarkets....

BigMummaF

I have/had some good saucepans with the black non-stick coating. Where people have 'helped' with the cooking the innerds are scratched & one in particular is beginning to flake.:o

Does this mean you should replace the pans immediately, or will they be safe to use for a couple of weeks when finances should improve? I should add that I am avoiding using them for things other than boiling eggs or the steamer, but don't know how much longer I can do that:o

Ditto frypans...why does my non-stick never ever stay that way for long:mad:

Also...is groundnut oil an acceptable healthy substitute for olive? I'm a very new newbie to all this type of thing, being brought up with lard & dripping:p

Clutterfree

Hi Guys,
How long can you freeze leftover egg whites for please?
Thanks xx

squeaky

Clutterfree wrote: »

Hi Guys,
How long can you freeze leftover egg whites for please?
Thanks xx

Depends on the standard of your freezer

Three months should be OK.

(I've had them even longer in mine, but don't tell anybody )

squeaky

BigMummaF wrote: »

I have/had some good saucepans with the black non-stick coating. Where people have 'helped' with the cooking the innerds are scratched & one in particular is beginning to flake.:o

Does this mean you should replace the pans immediately, or will they be safe to use for a couple of weeks when finances should improve? I should add that I am avoiding using them for things other than boiling eggs or the steamer, but don't know how much longer I can do that:o

If you give them a really good going over with a pan scrub to make sure that you regularly remove any loose bits I don't see why they shouldn't do for a bit longer.

I'll leave your oil question to others.

Samphire

I've seen lots of information on freezing pizza, sorry if this question has also been covered but I can't see anything on it.

DS's 3rd birthday party is on Saturday morning, and I'm doing some HM pizza. I have to be there at 10am, having organised DH, an excited 3 year old and a 6 month old so I want to make the morning prep as simple as possible. I could cook the pizza tomorrow night, but I'd rather bake it in the morning for taste and texture and I was wondering whether it would be as good if I put it in the fridge overnight (rolled out on the pizza tray - not sure whether better to top it first or whether that would go soggy?) and baked it in the morning. Anyone done this? Or is it not worth the bother?

squeaky

Samphire wrote: »

I've seen lots of information on freezing pizza, sorry if this question has also been covered but I can't see anything on it.

DS's 3rd birthday party is on Saturday morning, and I'm doing some HM pizza. I have to be there at 10am, having organised DH, an excited 3 year old and a 6 month old so I want to make the morning prep as simple as possible. I could cook the pizza tomorrow night, but I'd rather bake it in the morning for taste and texture and I was wondering whether it would be as good if I put it in the fridge overnight (rolled out on the pizza tray - not sure whether better to top it first or whether that would go soggy?) and baked it in the morning. Anyone done this? Or is it not worth the bother?

Then you missed:-

The Complete Pizza Collection

But yes you can make the dough first. Wrap it in lightly oiled cling film in a ball. Take it out and let it warm up a bit the next day and then roll out.

NOTE:- The probable reason why you couldn't find much is that the default setting for search is set to only look back for one month. See the link below and scroll down to "How do I find everything?"

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