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

squeaky

10past6 wrote: »

I have no idea sorry, although I just wanted to say, it's like a maze :eek: I find one thread which I like, can I ever find it again? NO :mad: although it's a brilliant site :money:

A fair number of threads are collected in our various indexes, so using those as a starting point for browsing mans that it ought to be easy to find (most of) them again

You can find these via my signature any time you see it or...

..you can use the Indexed Collections link in the Start Here Bar at the top of every page which looks something like this:-





Alternatively, when you find a thread that you like you can subscribe to it.

See this link:- Subscriptions

Which comes from:- sra's MSE A-Z:

Phoolgrrrl

Hello,

Sorry if asked already. Can you freeze -
mayo
pesto
ready made sandwhich fillers

in sandwhiches?

Thanks

NicolaH_2

I've defrosted some bacon today and cooked it and put it in a quiche.. am I able to reheat a piece of my quiche for tea tonight? will it be safe? I am going to freeze the rest.. Thanks..

Wee_Bargain_Hunter

Hi, I've had a quick look around but still need some help. I'm just about to sort out this evenings tea & thought I could make most use of the oven by cooking 2 chicken breasts at the same time. I want to use these for slicing & having cold with salads & sandwiches in the next few days.

Anyone know how long the defrosting would take? I'm planning on defrosting them in a casserole dish that I can then put in the oven. The microwave has a defrost setting based on weight & I think it has in-built pauses/resting time but I'm not sure.

Also as the chicken is for cold salads later in the week, would lime juice be nice squeezed over the cooking chicken? Want to have nice moist chicken.
Thanks

Penelope_Penguin

Phoolgrrrl wrote: »

Hello,

Sorry if asked already. Can you freeze -
mayo
pesto
ready made sandwhich fillers

in sandwhiches?

Thanks

Don't know if you can, but I wouldn't. If a filling has a high water content, it's likely to make the defrosted sarnie soggy. I'd freeze the bread and make sandwiches fresh every day (using frozen bread, as that way they'll be defrosted by lunch ).

Penny. x

Penelope_Penguin

NicolaH wrote: »

I've defrosted some bacon today and cooked it and put it in a quiche.. am I able to reheat a piece of my quiche for tea tonight? will it be safe? I am going to freeze the rest.. Thanks..

Yes :T

Penny. x

Penelope_Penguin

Wee_Bargain_Hunter wrote: »

Hi, I've had a quick look around but still need some help. I'm just about to sort out this evenings tea & thought I could make most use of the oven by cooking 2 chicken breasts at the same time. I want to use these for slicing & having cold with salads & sandwiches in the next few days.

Anyone know how long the defrosting would take? I'm planning on defrosting them in a casserole dish that I can then put in the oven. The microwave has a defrost setting based on weight & I think it has in-built pauses/resting time but I'm not sure.

Also as the chicken is for cold salads later in the week, would lime juice be nice squeezed over the cooking chicken? Want to have nice moist chicken.
Thanks

If you want the chicken to be moist, quick defrosting isn't the way What you could do is to cover the frozen breasts with water and simmer until they're cooked and piping hot all the way through. You can do this inside the oven, if it's already switched on

Lime juice on the chicken sounds delicious!

Penny. x

Wee_Bargain_Hunter

Penelope_Penguin wrote: »

If you want the chicken to be moist, quick defrosting isn't the way What you could do is to cover the frozen breasts with water and simmer until they're cooked and piping hot all the way through. You can do this inside the oven, if it's already switched on

Lime juice on the chicken sounds delicious!

Penny. x

Thanks Penny. I'll give that a go.

NicolaH_2

I've just cooked some white rice and mixed cooked peas in with it.. had half for tea.. have put the other half in the fridge for tomorrow to eat as a rice salad.. is it safe as its rice, or is that only when you're reheating it?

Bargain_Rzl

Nicola - I think the issue with rice is nothing to do with reheating. As I understand it, the toxin which can give you food poisoning is released during cooling (hence the advice elsewhere to let rice cool as fast as possible). If it's been cooled correctly, it will be fine, whether it's eaten cold or reheated.

No doubt somebody will correct me if I'm wrong.