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

sandy2_2

Thanks Pink, it's just a few that were left over from yesterday's tea, so they are completely cooked,

Wonder_Girl

Are my eggs safe?

I have just gone to make a quiche and 3 of my eggs are cracked, it doesn’t look like the membrane has broken as there is no leakage, can I use them safely?

Thanks:o
WG x

Savvy_Sue

A bit late, I know, but if you break the first egg into a cup you'll soon know if it's OK or not. If it is, break the second egg into a clean cup in case it's not OK, but then if it is, add it to the first egg and break the 3rd egg into the other cup.

When I was young, we always did this with eggs anyway (break each one into an empty cup), because 'duff' ones were more common. Then they introduced the Lion symbol, which I'm glad to see back again!

lemonade_money

Is there a recipe on here for making cream cheese? I have searched with no luck, but if there is I would be forever grateful for being pointed in the right direction! Thank you!

Also, whilst I'm here, what is the difference between value flour and branded/shops own flour? Is it just how it is sifted?

Thanks in advance...

mardatha

How do I defrost croissants so that they stay nice ?

Pink.

lemonade_money wrote: »

Is there a recipe on here for making cream cheese? I have searched with no luck, but if there is I would be forever grateful for being pointed in the right direction! Thank you!

Also, whilst I'm here, what is the difference between value flour and branded/shops own flour? Is it just how it is sifted?

Thanks in advance...

Hi lemonade_money,

There are some recipes for making cream cheese on this thread:

Making cream cheese?

I often buy value flour and can't tell any difference between it an own brand or branded. You can read other Old Stylers opinions on this thread:

value/bascis flour for cakes ect

Pink

Pink.

mardatha wrote: »

How do I defrost croissants so that they stay nice ?

Hi mardatha,

I think they're always a bit soggy after defrosting so I pop them into a hot oven for about five minutes and they crisp up really well.

Pink

growingafamily

I have 4 blackening bananas which I'd like to use for baking, but my oven just broke down and new one doesn't arrive until a week on tuesday.
Can I freeze the bananas until I can use them ? Would I chop them or leave them whole ? Skin on or off ?
Oh, and does anyone have a banana loaf/cake recipe ?

Pink.

Hi growingafamily,

These threads should help:

Freezing bananas.

banana bread

Bananas going a bit black?

banana glut

Pink

trying-very-trying

growingafamily wrote: »

I have 4 blackening bananas which I'd like to use for baking, but my oven just broke down and new one doesn't arrive until a week on tuesday.
Can I freeze the bananas until I can use them ? Would I chop them or leave them whole ? Skin on or off ?
Oh, and does anyone have a banana loaf/cake recipe ?

I freeze mine with skins on. Mind you they always look a lot blacker when frozen, but they defrost fine.