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

newbiemum05

I have two questions.
1) Why does my breadmaker recipe book always ask for powdered milk, and could I use something else instead ??
2) We don't eat a lot of fish, and were wondering what fish come under the term "oily fish" ??

Thanks

HariboJunkie

newbiemum05 wrote: »

I have two questions.
1) Why does my breadmaker recipe book always ask for powdered milk, and could I use something else instead ??
2) We don't eat a lot of fish, and were wondering what fish come under the term "oily fish" ??

Thanks

Hi newbiemum.

I have used fresh milk in my BM and it's worked fine

AFAIK fresh tuna, fresh or tinned salmon and fresh or tinned sardines of mackeral count as oily fish.

Pink.

newbiemum05 wrote: »

I have two questions.
1) Why does my breadmaker recipe book always ask for powdered milk, and could I use something else instead ??
2) We don't eat a lot of fish, and were wondering what fish come under the term "oily fish" ??

Thanks

If you replace the powdered milk and the water with the same quantity of milk it's fine.....but only if you are baking the bread straight away. Breadmaker manuals tend to recommend powdered milk if they have a timer function as normal milk could go off if left to stand in the machine. I read that some Old Stylers don't use powdered milk at all and just use water.

There's a good link here that lists oily and non oily fish.

Pink

juno

When you're testing eggs to see if they've gone off, is it the bad ones that float? I always forget.

grannynise

I made a BIG pan full of brownies yesterday... it made about 36 decent sized cakes. I was really really careful not to overcook them and as a result now have cakes which have a thin veneer of cooked brownie and a lot of almost raw cake mixture underneath. I tried putting them back in the oven for another ten minutes this morning but it doesn't seem to have helped. I can't throw them away, wouldn't be OS at all. What shall I do with them? Can I rescue them? :sad: :sad: :sad: :sad: :sad: :sad:

Churchmouse

juno wrote: »

When you're testing eggs to see if they've gone off, is it the bad ones that float? I always forget.

Yes, that's what I've always understood. Isn't it supposed to be the build-up of gases?

Pink.

juno wrote: »

When you're testing eggs to see if they've gone off, is it the bad ones that float? I always forget.

Hi Juno,

Have a look at this link (with pics): Fresh Egg Test

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boo81

Are the brownies really too raw to eat? Alot of places do sell them very uncooked, it wont do any harm.

When putting them back did you preheat the oven? They will take a good few minutes to get back to temperature.

Im not sure what else to suggest!

Ches

It may be worth a try to zap them in the microwave for a couple of minutes. Won't be the same but at least they will be cooked through.

thriftmonster

Just skip the powdered milk in the BM - it makes no difference IMHO