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

Penelope_Penguin

Savvy_Sue wrote: »

No idea, but spinach is one of those things which wilts down to nothing anyway, so I don't suppose it will matter a great deal if you guesstimate, ie weigh 100g frozen and see what you think it looks like!

Frozen does give off a lot of water though - will that matter in that recipe? Or will you need to defrost and drain it first?

Thank you :A I added 100g and it didn't look enough, so I added another 100g and it was delicious. Not much water came out, so that was fine.

Penny. x

thriftlady_2

I want to make pizza for tea tonight. Due to swimming lessons we're operating a two-sitting system tonight (kids first OH and I later) so I'd like to get the bases part-cooked this afternoon so I can just spread on the sauce, add the extras and bake to order.

How long should I part-bake the bases ?

billieboy_2

I've got one pork chop (without bone but with some fat) left over from a pack of four and want to get a meal for three out of it (:eek: ) tonight! Any ideas? TIA.

thriftlady_2

billieboy wrote: »

I've got one pork chop (without bone but with some fat) left over from a pack of four and want to get a meal for three out of it (:eek: ) tonight! Any ideas? TIA.

Slice very thinly and stir fry with veg like carrot, courgette, mushrooms, onions. Serve with rice and pass the soy sauce.

billieboy_2

Thanks, had thought of a stir fry but we had one Sunday. Hadn't thought of slicing it. It's given me an idea for a curry though!

billieboy_2

Anyone got a recipe for a simple rhubarb cake using stewed rhubarb. All the recipes I've found use it raw and I made the mistake of stewing mine yesterday as it was reduced.

suebesue

Hi

Sorry if this has been asked before but can i cook a leg of lamb from frozen ?? There wasn't any instructions on the label - and i am sure i have done it before with no nasty after effects :eek:

Thanks Suebesue

trying-very-trying

I would, but I'm sure there's others who definitely wouldn't. I often cook beef or pork from frozen, it just takes a little bit of jiggling with the time and temp. If you've got a meat thermometer that helps to know when it's definitely cooked.

BigMummaF

There used to be a saying, that anything with two legs must be thawed before cooking, but anything with four was fine to cook from frozen.... if that's still true.

Savvy_Sue

Re: the above, I would cook lamb or beef from frozen, but not pork. Thing is that it doesn't matter if lamb or beef are still a bit pink in the middle, and some people even prefer it that way!

In fact Peg Bracken's I Still Hate to Cook book has a real live recipe for cooking rib of beef from frozen and very nice it is too!

Another thing I've been known to do if my joint is still a bit pink and I don't want it to be but the roast spuds are cooked is carve and zap in the microwave. If you don't have a microwave then carve, cover with meat juice and foil and pop back in the oven. Thin slices finish cooking much faster than thick joints!