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

oliveoyl

Another 2 questions from me tonight

Is there an easier way to get the outside of a coconut off than attempting to peel it/hack it off with a paring knife (I don't mean the hard outer shell... but the other bit on the inside)?


And probably a very silly question, but as I don't know the answer, I'm going to ask it anyway... When you've cooked something using ingredients that are past their best, does the thing you've made go off quicker than if you'd made it using fresh stuff, if that makes sense, or does cooking alter it and make it a 'new' thing?

Savvy_Sue

10past6 wrote: »

OH dear, Catt I only thought about the quantity when you mentioned it, ha, guess what, I know for a fact I put a tbsp in, oh dear, shhhhhhhhhhhh :rotfl:

I keep getting these measurements mixed up tbsp, tsp dam.

I really would NOT lose sleep over it in this case, 10past6, that thing was only ever going to taste like beans on soggy toast with marmite! :rotfl:

How was the quiche thing, btw? TBH, the real thing isn't a lot more work than that ... and I'm sure you could cook it without the pastry!

Savvy_Sue

oliveoyl wrote: »

And probably a very silly question, but as I don't know the answer, I'm going to ask it anyway... When you've cooked something using ingredients that are past their best, does the thing you've made go off quicker than if you'd made it using fresh stuff, if that makes sense, or does cooking alter it and make it a 'new' thing?

I think it depends on the thing it started out as, IYSWIM ...

Sorry that's not much help. However, as an example, my bread pudding made with just-starting-to-go-mouldy bread keeps fine for a week. I do cut the mouldy bits off first, however!

Personally I think 'borderline' veg would last as long as 'fresh' veg, and I'm not sure how much I'd experiment with 'borderline' meat and fish ...

10past6

Hi Sue :hello:

Savvy_Sue wrote: »

I really would lose sleep over it in this case, 10past6, that thing was only ever going to taste like beans on soggy toast with marmite! :rotfl:

No disrepect to the member who supplied the recipe, but referring to it as "that thing" just about summed it up :eek:

Savvy_Sue wrote: »

How was the quiche thing, btw?

It was wonderful, absolutely delicious.

Savvy_Sue wrote: »

TBH, the real thing isn't a lot more work than that ... and I'm sure you could cook it without the pastry!

Sue, when you say the real thing, not sure what you mean? or do you mean not using Bachelor's packet?

I made it without using any pastry and it came out perfect, which is a 1000% improvement on "that thing" :rotfl:

Savvy_Sue

10past6 wrote: »

Sue, when you say the real thing, not sure what you mean? or do you mean not using Bachelor's packet?

I made it without using any pastry and it came out perfect, which is a 1000% improvement on "that thing" :rotfl:

I mean taking a 'standard' quiche recipe and cooking it without a pastry case, leaving out the Batchelor's packet.

I would stress that I've never tried this, and it might well stick to the flan dish, but I have a couple of recipes which involve throwing beaten eggs and milk over things and baking them till it's set. Quiche is the same principle, in my school of cookery at least! :rotfl:

But my school of cookery is that you're EITHER cooking from scratch (probably with tins of tomatoes or Batchelor's condensed soup), OR you're using a ready meal / packet for speed and convenience, and I don't very often mix the two.

10past6

Savvy_Sue wrote: »

I have a couple of recipes which involve throwing beaten eggs and milk over things and baking them

:rotfl: :rotfl: I'm going to try that one :rotfl:

Savvy_Sue wrote: »

But my school of cookery is that you're EITHER cooking from scratch (probably with tins of tomatoes or Batchelor's condensed soup), OR you're using a ready meal / packet for speed and convenience, and I don't very often mix the two.

AH ha, got ya, so I could put some mushrooms/ tomato's / onions / cheese together then mix in some eggs and milk, throw it in the oven, and hope for the best :eek:

I like your style of cooking Sue

Pink.

Hi 10past6,

This thread may help:

pastryless quiche?

Pink

10past6

Oh hello pink :hello:

Gee thanks, this thread will come in very handy :A

sandy2_2

I made the pastryless quiche as mini quiches in a tart tin to use as part of a starter, but they all stuck in the tin

lilmisskitkat

Hi all

How long will simple batch-cook stuff like bolognese, chilli, mince and onions, chicken curry, meatballs etc keep in the freezer for?

I'm wanting to make a start on cooking for the freezer for when jellybean arrives so we dont have to rely on takeaways/ready meals and i can't for the life of me remember how long stuff is ok for pregnancy brain!!

Its an A rated freezer if that makes any difference

Thanks

Kate xxx