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

Penelope_Penguin

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!

What recipe are you using Mine's crushed biscuits and melted butter. I then cook that like Catowen, and it's fine.

Don't add the topping too early, as the moisture from that can soak into the base.

Penny. x

Queenie

Churchmouse wrote: »

Has anyone ever frozen Queenie's meatloaf cooked? And did it work well? I made two, one of which we had tonight, really gorgeous. DH and DS's said the best they've had, far superior to M&S;) In her recipe I see Queenie says you can freeze it raw, but my meat had already been frozen, so that wasn't an option. If there's any doubt I'd rather just keep it in the fridge and have it again on Friday TIA
CMxx

Yes you can

To defrost, remove any wrappings and leave at room temperature, it'll take about 4 - 5 hours. Eat cold or to reheat it, after defrosting, put it back into the tin you originally made it in and put it in a preheated oven at 160C/325F/Gas 3. It will take roughly 30-40 mins.

Queenie

daysieblue wrote: »

does anybody have a link for Queenie's meatloaf, I can't find it

The version cat kindly pointed you to, wasn't the full recipe

Here's the full instructions originally posted:-

Queenie wrote:

Beef Loaf
1 pound lean minced beef
1/2 pound sausage meat
I ; chopped onion
1 ounce fresh breadcrumbs
1 tablespoon each of: tomato puree ; Worcestershire sauce (could substitute ketchup and brown sauce)
1 teaspoon dried mixed herbs
pepper
1 egg, beaten

Line a 1½ lb loaf tin with foil.
Mix all the ingredients together in a bowl then press mixture lightly inot the prepared tin and cover with foil.
If you like you can freeze it at this point; it can be defrosted overnight in the fridge. (It can be frozen *after* baking too ** )
Put in the preheated oven, 180C/350F/Gas 4, for 1 to 1½ hrs or until the loaf shrinks from the sides of the tin. Serve hot or cold. Serves 4-6.

~ I alter it sometimes by substituting the sausagemeat for bacon bits (you can buy those cheaply in supermarkets.
~ you can eke out the meat by substituting mushrooms/carrots
~ you can add a "topping" of cheesy mashed potato before cooking (add grated cheese to the mash and some mustard instead of butter )
Other additions for a mashed potato topping: sub the minced beef for minced pork and add apple sauce to make the mash instead of butter; add a teaspoon of horseradish to the mash for a beef loaf; add some rosemary to a loaf made with minced lamb.
~ alter the seasonings you use to give a meatloaf a different touch: chopped chillies give it a pleasant "kick"
~ alter the mince from beef to lamb/pork/turkey but keep an eye on the cooking times and test the centre with a metal skewer to see if it comes out "clean" and the juices run clear to be certain it's cooked thoroughly.

Once you know the basics, you can adapt and alter the recipe to suit your personal preferences and experiment to make the recipe uniquely yours.

** In light of Churchmouse's question, I'll add the following:-
It can be frozen after baking
To defrost the cooked beef loaf: remove any wrappings and leave at room temperature, it'll take about 4 - 5 hours. Eat cold or to reheat it, after defrosting, put it back into the tin you originally made it in and put it in a preheated oven at 160C/325F/Gas 3. It will take roughly 30-40 mins.

Churchmouse

I'd only seen the abbreviated version, so thanks for that fuller one:D Oh and for the re-heating instructions!

CM

andyrules

Just turned DS's fave white T-shirt pink round the bottom - it has a tiny red trim which has bled into the surrounding fabric. I must have had the temp too hot as I've washed it loads of times before OK. It also has a pattern on the front so I'm a bit worried about bleach. Any good tips please? Thanks

Aquarian_2

Does anyone have any tips for removing chewing gum from a sweater. My friend has tried putting the sweater in the freezer but this has not had any effect. Thanks

newMS

ok so i made my own pasta sauce and garlic butter this afternoon (and froze leftover parsley )

now i want to make some bread rolls and make the dough in my breadmaker and the recipe says melted butter, we don't have butter so can i melt sunflower spread or can i use sunflower oil like the bread recipe ?

and also when it says cover and leave to rise , does this mean in a warm place? or can i leave them anywhere ?

oh dear i am finding this cooking lark too stressfull lol

Glitterari

Ooooooh, what about chewing gum from trousers (not jeans)? I helpfully sat in some yesterday and they have been in the freezer overnight but it's still not coming off.

Thanks!

Pink.

Aquarian wrote: »

Does anyone have any tips for removing chewing gum from a sweater. My friend has tried putting the sweater in the freezer but this has not had any effect. Thanks

Hi Aquarian and Glitterari,

The replies on this thread should help: How to remove chewing gum?

Pink

Pink.

newMS wrote: »

ok so i made my own pasta sauce and garlic butter this afternoon (and froze leftover parsley )

now i want to make some bread rolls and make the dough in my breadmaker and the recipe says melted butter, we don't have butter so can i melt sunflower spread or can i use sunflower oil like the bread recipe ?

and also when it says cover and leave to rise , does this mean in a warm place? or can i leave them anywhere ?

oh dear i am finding this cooking lark too stressfull lol

Hi newMS,

I have substituted butter for oil before and it's been fine. Just make sure that you use the same volume.

I just leave the bread to rise on the kitchen worktop. Some people say that a slow rise somewhere cooler makes better bread.

Pink