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

Justamum

madmittens wrote: »

Got my shiny new pasta maker yesterday, but the instructions that came with it say to use '00' flour - where would I buy this, or can I use bog-standard plain flour instead?

'OO' flour is a strong flour, so I would imagine bread flour would substitute as well. I don't think plain flour would work too well.

scattered_2

Is it possible to make anything edible with soya mince/chunks, and just a kettle and microwave?

BigMummaF

Not too sure Scattered, but have you looked on a vegetarian recipe web site?

I use dried soya mince for our iggie but also throw some into ordinary mince, so I'm wondering if you could make a bolognaise-type base in the microwave.

There are a lot of good folk who have a wider knowledge than I, so hang on a mo & three will come along--just like London buses:p

Generali

You could try using the microwave on a lower setting to let you simmer the mince and add an onion, some tomatoes, some stock and some herbs to make a ragu. It'd take a bit of trial and error to get the right 'heat' setting.

I suspect the most likely outcome wouldn't be that nice.

Skint_Catt

Anyone know if I can freeze banana cake? Thanks

Savvy_Sue

I have ...

phizzimum

If I make custard in advance can I reheat it - or will it go lumpy and horrible?

I know the ready made stuff reheats ok, but ordinary custard gets that thick rubbery skin on top doesn't it?

betterlatethannever

Arghhh!

Help! i bought a large pack of salmon steaks that were on special offer and shoved the lot in the freezer.

They've all stuck together and i can't take just one out to defrost it.

Can i cook the lot (steam/grill) then re-freeze each one individualy?

Is it safe (sorry, i'm a terrible fusspot:o )

Thanks in advance

Savvy_Sue

phizzimum wrote: »

If I make custard in advance can I reheat it - or will it go lumpy and horrible?

I know the ready made stuff reheats ok, but ordinary custard gets that thick rubbery skin on top doesn't it?

You can prevent the skin forming by putting a circle of greaseproof or bakewell paper on top. But don't quote me on whether it would reheat or not, probably depends on how thick you made it in the first place. (BTW, I'm talking Birds Custard here, not full-blown egg custard. Even so I haven't really made it since leaving home, not a huge fan!)

squeaky

betterlatethannever wrote: »

Arghhh!

Help! i bought a large pack of salmon steaks that were on special offer and shoved the lot in the freezer.

They've all stuck together and i can't take just one out to defrost it.

Can i cook the lot (steam/grill) then re-freeze each one individualy?

Is it safe (sorry, i'm a terrible fusspot:o )

Thanks in advance

Yes, but you can't later freeze them again. So when you take one out and defrost it you'll have to use it or lose it.

Usual rules apply:- reheated food must be piping hot throughout which means a minimum temperature evreywhere of 72°C