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

russetred

What can I do with 5 litres of brown malt vinegar?

moo842

i have some mushrooms that i would like to freeze, do i need to blanche them first? and if so what is blanching???:o

derrick

russetred wrote: »

What can I do with 5 litres of brown malt vinegar?

Clicked thanks button by mistake :rolleyes:

Pink.

moo842 wrote: »

i have some mushrooms that i would like to freeze, do i need to blanche them first? and if so what is blanching???:o

Hi moo,

This older thread should help:

Freezing mushrooms

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potsofmoney_(I_wish)

Hi there, feel free to move this if needed as I know there are lots of breadmaking people here. I've also searched around already with no joy.

I love my breadmaker but the loaves it produces hardly last any time and I was wondering if there are any larger models around. I've got a mr which gets used every day. I did have a go at doing it in the oven but it went a bit wrong and I gave up. Any ideas would be great. Or a link to help with the hand breadmaking as it truly was a disaster when I did it.... all three times!

thanking you in advance

Savvy_Sue

russetred wrote: »

What can I do with 5 litres of brown malt vinegar?

Eat lots of chips?

I know that you usually use the white stuff for cleaning (at least I think you do), but suitably diluted I wouldn't have thought it would cause problems, as long as you don't leave it soaking on anything. I wouldn't trust it as fabric conditioner ...

And at least it's not likely to go off!

Linda32

Quick question about baking biscuits.

I've made biscuits a couple of times and the cooking time is very short, in a particular case 10mins at gas mark 6 for ginger biscuits.

After 10 minutes they are only like cake which is done.

I tend to leave them abit longer and they are then hard.

I think I'm going to answer my own question, but it it the case that they become crunchy as they cool on the rack?

Raspberry_Swirl

Linda32 wrote: »

Quick question about baking biscuits.

I've made biscuits a couple of times and the cooking time is very short, in a particular case 10mins at gas mark 6 for ginger biscuits.

After 10 minutes they are only like cake which is done.

I tend to leave them abit longer and they are then hard.

I think I'm going to answer my own question, but it it the case that they become crunchy as they cool on the rack?

yes they will harden slightly as they cool so coming out of the oven still springy and cake-like will produce yummy chewy biscuits

nik0510

Recipe needed for easy blackcurrant jam

Hi, have made 3 lb jars of strawberry jam, really scrummy, would now like to make some blackcurrant jam, has anyone got a really easy recipe.
Thanks for your help

phizzimum

hi nik

here is my recipe for blackcurrant jam...it's served me well for a few years now so hope it works for you too. apparently blackcurrants are very high in pectin so this should be an easier jam to make than strawberry.

1kg/2lb blackcurrants
600ml/1 pint water
1.5kg/3 1/2 lb sugar

heat the sugar in a cool oven

put currants and water in pan, bring to boil and simmer GENTLY until fruit is pulpy...it's important to simmer gently as the skin gets tough if cooked too quickly and can leave you with a chewy jam!

add sugar and stir until dissolved...then boil rapidly until setting point is reached.

hope this helps

I'm struggling to get the fruit picked from our little blackcurrant bush...i think all that rain has produced a bumper crop!