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

Flitty

Pink-winged wrote: »

Hi Flitty,

I know some people do use just plain flour for breadmaking and say it works but I normally use half strong bread flour and half plain flour in my MR breadmaker.

Pink

Well that will still save me some money, so thanks :beer:

queenpig

Just took the bacon bits out the fridge, still sealed as from bought from the shop but the date is use by 29 may. Looks ok and smells ok, none a weird colour.
would you use it I was thinking of using half and freezing the other, or would it be better to get the chicken stock out the freezer to make the soup.
It wouldn't be so bad but I have the lentils soaking now:mad: Plus I'm really cross with me self leaving it so long without checking:mad:

TIA
QP. x

sandy2_2

I find these are always too big, so to save a bit I thought I'd cut them in half....but how do you get them back in the packet

trying-very-trying

queenpig wrote: »

Just took the bacon bits out the fridge, still sealed as from bought from the shop but the date is use by 29 may. Looks ok and smells ok, none a weird colour.
would you use it I was thinking of using half and freezing the other, or would it be better to get the chicken stock out the freezer to make the soup.
It wouldn't be so bad but I have the lentils soaking now:mad: Plus I'm really cross with me self leaving it so long without checking:mad: TIA QP. x

I would use the bacon. it smells fine it looks fine, and it is going to get a good boiling. I just try to use it up quickly after cooking or freeze it.

queenpig

trying-very-trying wrote: »

I would use the bacon. it smells fine it looks fine, and it is going to get a good boiling. I just try to use it up quickly after cooking or freeze it.

Fanko Will get the soup on now.

munchki

Forgive me if this is not the right place to post this, but have been reading this site for literally hours!! Good thing I work from home and dont have to worry about the boss peering over my shoulders!!

My question is this.....

I love to make jams and such. I have been saving tons of jars, the only problem is is that I am finding it very difficult to find lids for some of the jars. I have never made jam or chutneys without using a lid and would not know even where to begin in using seals, fabric, wax discs and such. It actually makes me a bit nervous that they would not seal right.

If any one can offer any advice I would be forever grateful!!:A Also is it ok to use the original lids from the jars or is that too risky due to wear on the seal inside the lid?

Thank you ever so much......This is the most amazing site, and sooooooooooooooo addictive!!!!:beer:

keep_trying_3

Hi all, not sure if I am doing this right as i am new here, but here is my question. Can I sprout haricot beans?
Thank you.

Penelope_Penguin

munchki wrote: »

I love to make jams and such. I have been saving tons of jars, the only problem is is that I am finding it very difficult to find lids for some of the jars. I have never made jam or chutneys without using a lid and would not know even where to begin in using seals, fabric, wax discs and such. It actually makes me a bit nervous that they would not seal right.

If any one can offer any advice I would be forever grateful!!:A Also is it ok to use the original lids from the jars or is that too risky due to wear on the seal inside the lid?

I'll tell you what I do; others do it differently

When the jam is still hot from potting, I add a waxed disc. I then seal with the original lid, which I've sterilised in a low oven. However, if you're planning showing your jam, used lids won't do, and you'll need brand new lids or jam pot covers. When I use them, again while the jam is hot, take a circle, lightly wash with water using a pastry brush. Put this onto the jar wet side up. Attach with an elastic band. As the jam cools, it'll seal.

HTH, Penny. x

ClaireLR

I've just bought a bag of dried yellow split peas and red lentils to cook with. Do I need to soak them before cooking and if so for how long?

queen_of_string

Hi I just bought 8 packs of whoopsied vine tomatoes from MrT, completely forgetting I have to go on holiday in 2 days. Does anyone have a nice sauce recipe?