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

Mariel

Thanks sunflower76, you're right I might as well give it a go. It was the egg and milk thing that got me wondering but I guess if you can freeze quiche it should be ok.

Naomim

Hi All,

It's my best friends birthday and I have made her a pot of HM jam. I wanted to give her a little cream tea as her birthday present. I'm going to hers for the weekend as she is a 2 hour train ride from me. How would I get butter and cream there without spoiling or should I just buy some when I get there?

Thanks

Naomi x

crockpot

Thinking of boiling the kettle at t time and then filling a flask with water for the nights cuppa`s-hubbie will think I am mad but he is at work!

But I always fill with hot water-leave for 5-10 mins then re fill, do you need to do this with modern flasks?

It will need to stay hot for approx 4 hours.

thanks

Savvy_Sue

Naomim wrote: »

Hi All,

It's my best friends birthday and I have made her a pot of HM jam. I wanted to give her a little cream tea as her birthday present. I'm going to hers for the weekend as she is a 2 hour train ride from me. How would I get butter and cream there without spoiling or should I just buy some when I get there?

I have a small cool bag: I would probably risk putting the cream and butter in that, well-wrapped to insulate further. I'd put the bag in the freezer the night before and use cool blocks too, as many as would fit in. But only if you're going to eat the cream the same day: it might not last to the next day.

So my personal preference would be to buy it when I get there - also less to carry! Many of the larger stations have a branch of M&S Simply Food which might stock both cream and butter.

Savvy_Sue

crockpot wrote: »

Thinking of boiling the kettle at t time and then filling a flask with water for the nights cuppa`s-hubbie will think I am mad but he is at work!

But I always fill with hot water-leave for 5-10 mins then re fill, do you need to do this with modern flasks?

It will need to stay hot for approx 4 hours.

I just rinse my flask round with boiling water to pre-heat, I don't leave the water in there. If the flask is full I think it should stay hot for 4 hours, but it won't be boiling hot, so it depends on how hot you like your hot drinks!

Naomim

Savvy_Sue wrote: »

I have a small cool bag: I would probably risk putting the cream and butter in that, well-wrapped to insulate further. I'd put the bag in the freezer the night before and use cool blocks too, as many as would fit in. But only if you're going to eat the cream the same day: it might not last to the next day.

So my personal preference would be to buy it when I get there - also less to carry! Many of the larger stations have a branch of M&S Simply Food which might stock both cream and butter.

Thanks, I think I'll get some when I get there. My friend is picking me up but I'm sure she wont mind a short trip to MrT's!

Naomi x

churchrat

afternoon all
are there any meal planner/menu threads on the go in here?? I like to cook but am really dreadful at putting a menu together. when I ask the rest of the rats what they want for dinner its always "anything--you choose" a couple of nights we had cheese sandwiches but i got fed up with that before they did!!
any help gratefully recieved

Pink.

Hi Churchrat,

There are lots of threads on mealplanning in The Complete Menu Plans Collection. Also there is a weekly mealplanning thread started every week that my give you some inspiration. For this week's, have a look here

Pink

cruella_de_vile

I've been an avid reader of this board on and off for a while and have decided to take the plunge at OS!

My slow cooker arrived today and I'm dying to use it so I'm going to prepare things tonight and cook tomorrow but I just wanted to check that the following ingredients will be ok in it?

Chicken thighs, onions, peppers, mushrooms, passatta and whatever spices come to hand at the time.

Am I correct in thinking I need to brown things of first?

Thanks for any replies! :beer:

Pink.

Hi cruella,

You don't need to brown everything beforehand but I normally brown the meat before adding it to the slow cooker, especially chicken as I think it helps the flavour and look of the meal although many Old Stylers don't bother.

These threads may help:

slow cooker question browning meat

Browning meat

Pink