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

Thistle-down

According to my old Kenwood recipe book, it says Max. working capacity of the Bowl: 10 1/2 pints liquid, 12 egg whites, 12 lb dry cake mixture, 5 lb yeast dough, 2 1/2 dry pastry mixture.

Hope that helps!

jollymummy

Hi
This is my first ever post !!! My 22 month old son has got orange food stains on one of his t.shirts. The bit that is stained is white but as the rest of the top is blue I can't bleach it. I've tried flippin all sorts when it comes to over the counter solutions and nothing has worked. Any ideas please?

mummyto3_2

Hi Jollymummy I am new here too but I can help with your question hang it on the line when wet facing the stain towards the sun, the sun will remove the stain without ruining the t.shirt might take a couple of goes on an old stain but it works on any orange food based stain. If it is too cold outside hang on a hanger in a sunny window. hope that helps and welcome.

Pink.

Hi jollymummy,

Welcome to MSE

The suggestions on these older threads might help you:

Baby food stains that have been washed but can't get out...Grrrrr!!

stain removal

Pink

jollymummy

thanks for the tips, pink and mumto3, brilliant !!:j

andycarmi

I cook DD (6.5m) food and freeze some. I leave it to defrosed in the fridge then heat it through and let it cool down till its lukewarm... Yet a friend told me today that I should just heat it to lukewarm to start with?

Whats the best/safe way to re-heat the food?

Pink.

Hi Andy,

I'm not 100% sure of the answer to this but I did the same as you when mine were small. My reasoning behind it was that it was better to heat it to a high temperature to ensure killing any bacteria that might be lurking after cooling it down before freezing. I think the key is probably to cool it as quickly as possible. I still do this with my six year olds meals as he can't tolerate hot food at all. The way I cool it quickly is to cover it and pop it out onto the kitchen windowsill while I serve up everyone elses meal.

Saying that I can understand where your friend is coming from.....doing it that way does mean that the food will be cooled twice.

I had a look at the food standards agency website but this is all I could find.

Sorry not to be able to help more.....hopefully who know the answer will come along soon.

Pink

Penelope_Penguin

hazzie123 wrote: »

Probably been asked before but which is better for you brown flour or wholemeal flour.I`ve been using wholemeal flour in my breadmaker for a while but tried brown flour and to be honest I cant see much of a difference.Apart from the brown flour was cheaper.
Any ideas?

Hi, hazzie! Wholemeal flour is, as the name implies, the whole grain of the wheat, and nothing but.

Brown, on the other hand covers a multitude of sins :rolleyes: They can have some of the bran removed, or can even be white flour with some of what's extracted to make white flour put back. This flour will tend to make a lighter textured loaf.

So which is *better* depends on what you're after. I use half white and half wholemeal successfully.

HTH, Penny. x

Liliboo

...for all you experts.

I've just returned home from uni (haven't been since xmas) to discover that my poor baby car (an original mini cooper) has not enjoyed the yukky winter months and has suffered from condensation and damp which has lead to mould marks on the fabric of the seats and roof :eek:

So what I would like to know...is will stardrops clean this without damaging the fabric? and do i need to dilute or use it neat? and if i need to dilute what are the quantities?

Thanks in advance

Lil x

squeaky

This similar problem may help you...

- Pram covers - mold and mildew after storage