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

10past6

Hi Sue

Savvy_Sue wrote: »

But I'm confused, you say you used a rubber ovenproof bun tin - do you mean silicone?

Opps, yes

Savvy_Sue wrote: »

Was it the first time used?

Yes

Savvy_Sue wrote: »

Although I think you might have mastered pasta the other day, no? :rotfl:)

Sue, I cooked it whether I mastered it is another story, although I'm still here

10past6

angelnikki wrote: »

I dont see why not. but as Bargain Rzl says, paper cases would be the best thing to eliminate the need for fat.

I'm going to see what happens next time Nikki

angelnikki wrote: »

It depends on the rice. I do long grain rice for about 15-20 mins and basmati rice for 10mins.

Nikki
x

OK Nikki, thanks for your advice.

BigMummaF

A very good mate of mine lived in Spain for several years & passed on this fool-proof way to cook rice.

Whatever you use to measure out the rice---tea-cup; mug; small bowl;---use twice as much water. For instance, start at the mug you would have for your cuppa & tip in the rice to the top. Put the rice into a sieve & rinse well under the cold running tap.

Fill the SAME mug up to the top with cold water & pour into a saucepan with a good fitting lid I]you can use foil if you don't have a suitable lid[/I, then another.

Add the rice; stir once & leave to boil.

Once the water is boiling, quickly put on the lid & turn off the heat I]remove from the ring if electric or halogen[/I & leave till all the water has been absorbed...around 15 mins usually.

Fluff up rice with a fork & serve.


p.s. Don't ever worry about asking questions about anything--we've all had to learn, & in my case I still am! I've only been living away from home for 30 years & STILL can't boil an egg:rotfl:

10past6

BigMummaF wrote: »

I've only been living away from home for 30 years & STILL can't boil an egg:rotfl:

BigMmma :rotfl: :rotfl:

OK, the other day a member mentioned about making coleslaw with fromage frais, altough I never kept the recipe, so I have some virtually fat free natural fromage frais, some carrots, and cabbage, can any give me a recipe please.

How do you all manage your recipes, I've copied the odd one or two, from this site, and put them into a folder, however, I'm so disorganised with it, I can never find what I'm looking for, any tips please?

r.mac_2

10past6 wrote: »

BigMmma :rotfl: :rotfl:

OK, the other day a member mentioned about making coleslaw with fromage frais, altough I never kept the recipe, so I have some virtually fat free natural fromage frais, some carrots, and cabbage, can any give me a recipe please.

How do you all manage your recipes, I've copied the odd one or two, from this site, and put them into a folder, however, I'm so disorganised with it, I can never find what I'm looking for, any tips please?

well I haven't a recipe as such, but my instincts would say, gate the veggies and mix with some sultanas/celery/nuts anything lurking in the cupboards. I would then mix the fromage frais with a little lemon juice (if I had it) and perhaps a spoonful of mayo or mustard to taste - perhaps thin a little (if I hadn't had lemon juice) with a tiny bit water, season with salt and pepper and mix the whole thing together

10past6

r.mac wrote: »

well I haven't a recipe as such, but my instincts would say, gate the veggies and mix with some sultanas/celery/nuts anything lurking in the cupboards. I would then mix the fromage frais with a little lemon juice (if I had it) and perhaps a spoonful of mayo or mustard to taste - perhaps thin a little (if I hadn't had lemon juice) with a tiny bit water, season with salt and pepper and mix the whole thing together

:T r.mac

can I do that in the food processor?

oliveoyl

Will rhubarb compote keep for a long time in jars, or does jam keep so long because there's so much sugar in it? I'll be using around 15% brown sugar, 5% honey + lemon juice. I'd like to make a load whilst it's in season... yum!

Also, when sterilising jars for jam etc. in the oven... what do you do about sterilising the lids?

Savvy_Sue

10past6 wrote: »

can I do that in the food processor?

You would need to be careful: I would 'grate' my hard ingredients using the grater attachment, but I wouldn't mix it with the blade for fear of getting a nasty mush!

Storing recipes: there's a few I have in my head because I've cooked them so many times. Or I made them up in the first place ... But I also have a card index box which I use for friends' recipes: write on the card and file! Mine's divided into cakes, puddings, savouries etc. I've also got a card on which I've written which book to find all my banana bread recipes, or all my quick'n'easy cake recipes. I don't have many: Delia, Pauper's Cookbook, More with Less, I Still Hate to Cook, and a few 'independent' books, eg collections of recipes sold in aid of school funds. Saves a lot of time when I know I've got a recipe, but not sure where to look.

Then I also have a magazine file in which I throw the odd recipe plucked from a magazine. And any I've printed off the internet. That's not at all well organised, but then I don't often use them.

When DS1 went to Uni, I printed off recipes for some of the things he likes to eat and put them in plastic pockets in a ring binder. No idea if he ever uses them: like me he tends to cook the same few dishes again and again, so he can do bacon pasta by heart!

10past6

Hi Sue

Savvy_Sue wrote: »

You would need to be careful: I would 'grate' my hard ingredients using the grater attachment, but I wouldn't mix it with the blade for fear of getting a nasty mush!

I think I know what you mean :eek:

Savvy_Sue wrote: »

But I also have a card index box which I use for friends' recipes: write on the card and file! Mine's divided into cakes, puddings, savouries etc.

That's it, I'm sorted now, or will be when I purchase a card index

Consider yourself adopted :rotfl: :rotfl: :rotfl:

10past6

I forgot to ask, what's the difference between shredded and grated?