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

Dotmatic

I'm just making the slow cooker curry as recommended on the board but have never cooked with celery before, how do you destring it? Do you just snap it and pull off the string, I did this but hardly any came off, is there something else I should do?
Thanks

daysieblue

catowen wrote: »

http://forums.moneysavingexpert.com/showthread.html?t=447025&page=3&highlight=meatloaf

The post is half way down the page - HTH.

Thanks for that, that's our dinner tonight now!

madfrenchgirl

Ok question!

I am supposed to make a cheesecake, but how am I suppsoed to keep the biscuit base crunchy? I ahve never managed to keep it crunchy, it always ends up being soggy!

belfastgirl23

Does anyone use tesco value biological washing powder to wash a mainly black wash? Will it fade it?

comping_cat

madfrenchgirl wrote: »

Ok question!

I am supposed to make a cheesecake, but how am I suppsoed to keep the biscuit base crunchy? I ahve never managed to keep it crunchy, it always ends up being soggy!

Are you baking it for a while before adding the cheesecake mixture? I normally bake it for about 10 - 15 mins, then leave it to cool before adding the cheesecake.

comping_cat

belfastgirl23 wrote: »

Does anyone use tesco value biological washing powder to wash a mainly black wash? Will it fade it?

Ive often used this for all sorts of washes. I do find my blacks fade eventually, but that has happened whether ive used cheap Tesco value, or expensive Percil (including Percil colour!!!). I normally use the Tesco value now, and havnt noticed a difference.

comping_cat

Dotmatic wrote: »

I'm just making the slow cooker curry as recommended on the board but have never cooked with celery before, how do you destring it? Do you just snap it and pull off the string, I did this but hardly any came off, is there something else I should do?
Thanks

Whenever ive cooked with celery (can only eat it cooked, raw and it really is the food of the devil!!!) ive just chopped it up, and if any stringy bits have appeared, ive pulled them off, but i dont 'de string' it - same with rhubarb.

lil_me

Not a cooking question, a defrosting one, got a 4kg brisket, it's in the freezer, how long do you think it'll take to defrost ? I don't want to get caught out like last time I did a large leg of lamb and wasn't defrosted in time to be cooked for dinner!

Savvy_Sue

lil_me wrote: »

Not a cooking question, a defrosting one, got a 4kg brisket, it's in the freezer, how long do you think it'll take to defrost ? I don't want to get caught out like last time I did a large leg of lamb and wasn't defrosted in time to be cooked for dinner!

Longer than you expect, but the good news is that beef isn't dangerous if it's still pink in the middle, and I have one cookery book which recommends roasting rib of beef from frozen - which I've done quite successfully ...

The other thing is that you can speed up defrosting by putting things in a bowl of cold water.

Penelope_Penguin

Dotmatic wrote: »

I'm just making the slow cooker curry as recommended on the board but have never cooked with celery before, how do you destring it? Do you just snap it and pull off the string, I did this but hardly any came off, is there something else I should do?
Thanks

I've never found celery to be stringy If you snap it and there's no string, it'll be fine, just chop it . Once it's cooked, it softens down beautifully, and gives a lovely flaovour.

Penny. x