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

oliveoyl

oliveoyl wrote: »

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?

Does anyone know please, to save me spending 2 hours googling?

M.E.

If you have a dishwasher put jars and lids in that... use when hot. No problems at all.
Compote in sealed jars will keep for a long time, especially if in the fridge or dark cool place.
I would also be tempted to put them into small freezer bags. You can also freeze the compote in a tray, cut into slabs when frozen and put into a small freezer bag. (Rather like frozen fish in sauce )
The compote in a jar in the fridge will last about a month if unopened, at least.

Savvy_Sue

10past6 wrote: »

No, it just wouldn't set, came out like stew :mad:

No, it taste's bloody awful :rotfl:

I won't be cooking it again

OK, another son, sigh, I know what to do with sons. :rotfl:

Go and read the list of ingredients again. You are heating a tin of baked beans in the oven, adding an egg, onion, breadcrumbs and flavourings. (Just trying to imagine what possible additional seasonings you might want to add to marmite and mixed herbs? :eek:)

How could this possibly taste better than baked beans on toast? Assuming you LIKE baked beans on toast ...

Plus, your onion wouldn't be properly cooked, IMO, your beans would be dried out and yukky, and you've wasted energy putting the oven on!

So, cross that one off the list, and stick to beans on toast. The day we mums discovered that Baked Beans are GOOD FOR YOU was a very happy day: they are nutritious, full of fibre, and protein, and most children like them! :rotfl:

Of course these days we have to panic about how much sugar and salt has been added, but if you choose carefully they're fine. Tip: don't assume that WeightWatchers own brand is better in that regard than the other brands!

10past6

Hi Sue :hello:

I honestly don't know what I had done wrong with those ingredients, I followed them as stated, the meal had a strong taste of marmite :eek:

Savvy_Sue wrote: »

OK, another son, sigh, I know what to do with sons. :rotfl:

Yes, cook for us :rotfl: :rotfl:

Savvy_Sue wrote: »

How could this possibly taste better than baked beans on toast? Assuming you LIKE baked beans on toast ...

Well, you'll be pleased to know as the meal turned out a disaster, we had beans on toast

Savvy_Sue wrote: »

Tip: don't assume that WeightWatchers own brand is better in that regard than the other brands!

I've decided to give on up the WW / SW recipes, and just focus on what I think are healthy recipes on this site.

I posted this on another thread, but just to say, this home cooking malarky is an experiment for me, I knew when I started this adventure I would make mistakes, although I am pleased with what I've achieved this week, 1 mistake out of 4 meals is not to bad, well not for me anyway

Savvy_Sue

10past6 wrote: »

I honestly don't know what I had done wrong with those ingredients, I followed them as stated, the meal had a strong taste of marmite :eek:

You did NOTHING wrong with that recipe, it was never going to taste better than beans on toast with marmite ... :rotfl:

Some recipes do need to be followed exactly, but many can be adapted. For example, DS1 was given a recipe for Bacon Pasta when he did Food Technology in Year 8. He looked at it, and saw it had an onion in it. Since he feels about onions the way vampires feel about garlic, he 'forgot' to take an onion to school with his other ingredients. Recipe still works!

Now, if the recipe had called for flour to thicken the sauce, and he'd 'forgotten' to take any flour, it would have mattered - not a lot, we'd just have had thin sauce rather than thick sauce. If you can get into the habit of thinking "What part does each ingredient play in this dish?" you can soon work out what 'matters' and what doesn't.
So, the onion was for flavouring, and the egg was to bind it all together. Everything else was flavouring, apart from the beans and bread. What's it going to taste of? Marmite!

10past6 wrote: »

Yes, cook for us :rotfl: :rotfl:

OK, but you have to wash up, do your own laundry, cut the grass and do any other odd jobs on request. These may occasionally involve the use of vacuum cleaners and toilet brushes! :rotfl:

Also I am not a taxi service, and I don't pay for your social life. Oh, and bring your own computer, we only have five which work. But you may not be allowed to connect to the internet through our network if it's not a Linux machine.

Still want to come?

10past6 wrote: »

Well, you'll be pleased to know as the meal turned out a disaster, we had beans on toast

You always need a backup plan ...

10past6 wrote: »

I've decided to give on up the WW / SW recipes, and just focus on what I think are healthy recipes on this site.

Have you found Weight Loss the Old Style Way? I think that should help you!

10past6

Savvy_Sue wrote: »

Still want to come?

Sue, it took me all of 2 minutes to think about it, and I've decided to decline your offer :rotfl:

Savvy_Sue wrote: »

Have you found Weight Loss the Old Style Way? I think that should help you!

Ah ha, that's the thread, I've been up down, side to side on this site looking at various weight loss threads, I'll make my way though that thread, although it looks a huge thread, not sure if I'll have time for any cooking :rotfl:

welsh_worrier

I can`t remember how to remove tea stains from white paper,sure I used to know.I`ve spilled tea over an insurance claim form .Can anyone help?

sandy2_2

Can I change recipe that wants rice flour to ordinary SR flour

Generali

What are you making?

White rice flour is basically pure starch whereas wheat flour contains a protein called gluten which is the stuff that makes dough elastic and makes cakes and bread hold their shape.

sandy2_2

Generali wrote: »

What are you making?

White rice flour is basically pure starch whereas wheat flour contains a protein called gluten which is the stuff that makes dough elastic and makes cakes and bread hold their shape.

It is a cake recipe.
Living in rural Spain we can only get basic flour