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

Skint_Catt

skintscotslass wrote: »

Hi

I defrosted a packet of short crust pastry yesterday, but only needed half for the chicken pie. How quickly do I need to use the pastry up?

Thanks

Mine usually starts going green and furry after a week. :rolleyes:

Skint_Catt

Bargain_Rzl wrote: »

Two questions from me today:

1) If I want to make a large batch of risotto, and I have one packet of arborio rice and one of carnaroli rice, would they work OK together in the same dish?

2) If I freeze milk and then defrost it, does it have to be drunk the same day or will it last for the same amount of time it would have lasted for if it hadn't been frozen?

Thanks

Don't know 1

but 2 - milk keeps for about the same time it would have when you bought it.

Bargain_Rzl

helix wrote: »

Hi,

On fresh meat from the supermarket it always says:

once opened, use immediately

Why is this the case? Sometimes I only need to use half a pack of mince or 2 chicken breasts from a pack of four?

thanks!

They're covering themselves against you getting food poisoning by letting it come into contact with nasty bacteria, or leaving it a week before using it Because some people in this world really don't understand food hygiene... (I'm not suggesting you're one of those who don't!)

If you only need to use part of the pack, put what's left in a freezer bag and pop in the freezer until required. Or use it all at once by cooking larger quantities of whatever you were making, and freeze the leftovers in single-portion tubs to be used as "ready meals" when you can't be bothered or don't have time to cook from scratch

skintscotslass

Skint_Catt wrote: »

Mine usually starts going green and furry after a week. :rolleyes:

:rotfl: :rotfl: :rotfl:

Thanks Skint

Skint_Catt

Its my measure that things have defo gone off! Jelly gets fur spots, yoghurt and fromage frais go very very furrry!!

Mellika

Bargain_Rzl wrote: »

1) If I want to make a large batch of risotto, and I have one packet of arborio rice and one of carnaroli rice, would they work OK together in the same dish?

The problem with different types of rice is that they need different cooking times. NEVER mix different type rices to cook together.

You CAN, however, cook them separately and then bung them together, that won't be a problem

HTH

logfire

Can I cook spaghetti, and reheat it later?? I'm out tonight and want to get dinner ready for hubby and little boy, and was thinking of doing spag bol.

Many thanks in advance.

Mellika

Not sure if you should. I know I have in the past, just covered it with boiling water, drained and added the sauce. Yum.

elantan

ok an oldie but goodie for you all ...my friend accidently used a permanant marker on a wipe board and it aint coming off can anyone suggest anything please?

EagerLearner

Hi all,

Quick question re: carpet freshner...

I buy shake & vac for around £0.80p and I know I could make my own from baking soda & aromatherapy oil, but since baking soda is around £0.50p for a tiny pot, seems like shake & vac is the cheapest option re quantity?

Any other brands you'd suggest - I have access to Tesco, Asda, Sainsburys and Lidl?