Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

rosie383

My SIL always adds the salt in a little water after she has been kneading the dough for ages. Always turns out much lighter bread. I have also added in the yeast to the dough later after having forgotten it, and it has always worked!

MrsCD

Yes, Yorkshire puddings freeze really well.
Just make sure they're cooked thoroughly before you freeze them
At Christmas, we have tiny puds (because we have Christmas dinner with all the trimmings), so I make lots in a mini muffin tin and freeze them in plastic bags, about a month ahead. They only need a few minutes from frozen in a hot oven to crisp them up again
HTH

wannabe_sybil

Can't get an egg to boil without cracking, DS has to decorate a boiled egg for school tomorrow and I can't get one to boil in one piece - please help!

Justamum

wannabe_sybil wrote: »

Can't get an egg to boil without cracking, DS has to decorate a boiled egg for school tomorrow and I can't get one to boil in one piece - please help!

A couple of quotes from Ask.com which might help

"Boiling eggs without cracking them requires a teaspoon of vinegar and salt in the water before boiling. When they are done, the shell is whole and the removal is quite easy. Don't forget to use the shells for composting."

"The most important thing is to not jostle the eggs in the pan. Use a slotted spoon to set down and remove the eggs from the pan. Place eggs in a single layer in a large saucepan, covered with 1-2 in of cold water. Bring to a boil. After boiling for 1 minute take the pan completely off the burner. Cover the pan and let sit for 12 min. Then remove the eggs carefully and place into ice water til the eggs are no longer hot to the touch. The eggs should be perfectly done, with none of the greenish cast to the yolk that is the result of overcooking. Enjoy!"

wannabe_sybil

Justamum - thank you so much, I will try that next.

Savvy_Sue

wannabe_sybil wrote: »

Justamum - thank you so much, I will try that next.

It's the temperature change that does for them the most, IMO. If you're not planning to eat them, then start from cold, definitely!

wannabe_sybil

Savvy_Sue - thank you.

IT WORKED!!!!! Cold water start with vinegar in the water.

Thank you so much.

wookeyhole1

hiya, I have baked a load of pastry cases today but dont need to fill them until saturday. what would be the best way to store them?

thanks xx

squeaky

wookeyhole1 wrote: »

hiya, I have baked a load of pastry cases today but dont need to fill them until saturday. what would be the best way to store them?

thanks xx

Hmm... keeping them in the fridge, even in an airtight container, might be a bit too long unless they're all going to be eaten on the day they're made up.

They can be frozen for three to six months.

Use an airtight container and pick your size so that there's not too much air space.

quintwins

hi everyone, could anyone tell me if i can make yogurt out of value natural yogurt? or do i need a better quality one like yeo valley? i'm making it in the slowcooker