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

princess_leia_3

I think you need to add milk powder just remember 2 tbsp of yog and 2 tbsp milk powder (sometimes I add more!) but it maybe the skimmed milk, it really is trial and error, but you could always strain your yog through a sieve lined with a muslin cloth and that will separate off the whey and leave you with thicker yoghurt, altho this will take a few hours or leave overnight in the fridge is what I do.
hope that helps!

blahn

Err, could someone perhaps give me some thoughts on a tin of red salmon with a best before of 2005? Too extreme? It's probably a stupid question, but hey.

gt568

blahn wrote: »

Err, could someone perhaps give me some thoughts on a tin of red salmon with a best before of 2005? Too extreme? It's probably a stupid question, but hey.

Yum, yum....

I'd eat it...send it this way if you don't want it.:D

Savvy_Sue

Just make sure the tin hasn't blown, ie no air in it! If tin is dented I might not risk it.

queen_of_string

hi everyone, have searched but cant find an answer so.. can i make home made butter with single cream or does it need to be double cream? thanks

keld

Sorry if its already been asked, but can you reheat or freeze and reheat rice safely? Just my OH says no.

perrywinkle

keld wrote: »

Sorry if its already been asked, but can you reheat or freeze and reheat rice safely? Just my OH says no.

Hi,

this might help - angelnikki posted it on the July grocery challenge http://forums.moneysavingexpert.com/showpost.html?p=12544289&postcount=2047

HTH
Perrywinkle

npsmama

I need to make a sponge cake tonight but i haven't got any caster sugar.
Can i use icing sugar instead?

thanks

npsmama

Sadly, i can reply to my own question:

For baking if you make cakes such as batter types where you blend the
sugar with fat initially, it has inferior performance than the fine
granulated or caster sugar as it does not allow the fat to entrap air
bubbles well during the creaming process.
(...)
Even in sponges, it does not whip as good as the normal sugar due to
the same reason.. In addition it will just dissolve in the aqueous
phase of the eggs instead of helping in air bubble entrapment and
stabilization in the egg foam. .

So, 'No' is my answer.

Rats! :mad:

princess_leia_3

I have used normal sugar for most things where it asks for caster, and not had any problems so far.