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

Ada_Doom

Hi am just about to make twinks hobnobs for the first time.

Can anyone tell me what gas mark 180c is please

Many thanks

madmittens

Bellie

I freeze chillies whole (either in a tub or bag). When I want to use them, I get them out of the freezer and prep them as normal - still frozen - using a sharp knife. I find it's much easier to slice them very finely when they're still frozen, and no problems with getting the chilli oil on my hands ...

Bellie_2

Ok I have another quick question. I want to make chinese chicken noodle soup for my lunch all next week. Can I keep in a tupperware box in the fridge for a week or will I freeze it in portions and defrost when needed. Also is it ok to reheat cooked chicken in soup. Sorry I am just learning about cooking. Thanks to anyone that helps. x

squeaky

Bellie wrote: »

Ok I have another quick question. I want to make chinese chicken noodle soup for my lunch all next week. Can I keep in a tupperware box in the fridge for a week or will I freeze it in portions and defrost when needed. Also is it ok to reheat cooked chicken in soup. Sorry I am just learning about cooking. Thanks to anyone that helps. x

It would be better to keep individual portions in the freezer. No need to use loads of tupperware - you can either use the cut off bottoms of milk containers, or:- you can line a tupperware container (or similar) with a freezer bag, freeze your soup, lift it out of the container when frozen and then re-use the container.

It's OK to reheat things like chicken soup/stew/casserole etc once. The food must be piping hot throughout - which means a minimum temperature everywhere of at least 72°C

morwenna

Ada_Doom wrote: »

Hi am just about to make twinks hobnobs for the first time.

Can anyone tell me what gas mark 180c is please

Many thanks

Gas mark 4

Miss_Kitty_Fantastico

can anyone please help

i need melted chocolate for a recipe but i dont have a glass bowl to put over a pot of hot water

can i do it in the microwave or directly in the pot?

thanks in advance

Dee140157

I do mine in the microwave, but in very small bursts. I start off for about 30 secs and then about every 15 secs I check. I stir most times as you get to a point where is looks like it has lumps but they disappear as you stir. It is very very important not to overcook as you can burn it really easy in the icrowave. I just juse a pstic or glass pot to do it in the microwave.
You must not put it in the pan for heating, but you can use a cereal bowl or something over a pan of water.

Miss_Kitty_Fantastico

thanks dee

i can finish my dessert

MATH

I've also melted chocolate in the micro, in fact I can't be bothered with the baine marie method anymore as using the micro is quicker and cleaner.
As Dee says, undermelt and stir away, overmelting will make the chocolate grainy. I prefer to knock down the power level too to keep more control and use a small wooden spoon which I can keep in the mixture while nuking to save drizzling choccy all over the place.
Once melted stir in some butter to give a nice shiny gloss.

hazzie123

where can you buy sheleves (SP?) for an oven? Just moved in a new house and cooker only has one shelf.