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

Skint_Catt

I'm making some chicken sausages for my DD but the book goes on to cook them & I wanted to freeze them for another time. I've just realised the chicken was frozen before I made them, so I'm going to have to cook them anyway but how would I 'reheat' them? Let them defrost, then pop in the oven? Thanks
C xx

MrsCD

Skint_Catt, Yes that should be ok. Just make sure you re-heat only once - just defrost what you're going to eat - and that they're totally thawed before putting in the oven. Also make sure they're really piping hot all the way through.

kittycat204

I know what a pinch is, i'm making a recipe that requires a pinch, but i'm increasing the quantities by 12.5 so does a "pinch" become a measurable amount at this point.

hope that makes sense. i found a website that told me a pinch was 0.25g, there for making it just over 3g's.

do people agree with that kind of quantity?

patchwork_cat

kittycat204 wrote: »

I know what a pinch is, i'm making a recipe that requires a pinch, but i'm increasing the quantities by 12.5 so does a "pinch" become a measurable amount at this point.

hope that makes sense. i found a website that told me a pinch was 0.25g, there for making it just over 3g's.

do people agree with that kind of quantity?

The only way to test for seasoning is to taste it. A pinch is 1/16 th of a teaspoon, so about 3/4 teaspoon.

mummybearx

In all honesty, I would weigh out a 'pinch', then just multiply that to get your 12.5 times.

But I'm sure I read the same thing about a pinch being 1/4 gram, so 3g's sounds good to me x

zippychick

start with less than you think you need - much easier to add more than take some away I would always go by taste

ive merged this with quick questions.

Zip

Eenymeeny

LazyLizzie wrote: »

Nope I don't mind them getting stained. Hopefully that's the reason for the warning then and I wont die from using them for tomato based things haha Death by tomato based food in plastic pots, ahhhhhh! :eek:

I use a microwave rice cooker which gets stained if you use flavourings in the rice. I've just discovered if I leave it on the windowsill for a day:o it went back to white on one side. Turned it round the next day and it's white again! I'd read about putting containers out in sunshine to bleach but couldn't believe that it worked in the awful rainy weather we are getting at the moment! HTH
Btw those magic sponges are great but be aware that they act like a very fine sandpaper. I have a dull spot on my polished dining table to prove it...:(

Justamum

Eenymeeny wrote: »

I use a microwave rice cooker which gets stained if you use flavourings in the rice. I've just discovered if I leave it on the windowsill for a day:o it went back to white on one side. Turned it round the next day and it's white again! I'd read about putting containers out in sunshine to bleach but couldn't believe that it worked in the awful rainy weather we are getting at the moment! HTH

I'd be careful about doing that too often though as the plastic will eventually go brittle and break.

DundeeDoll

That looks nomy. Where do ifind a hock?

Stephen_Leak

For next time, you can use the dried peas. I'd soak them overnight, along with the ham to remove the salt.

My pea soup doesn't use the "Holy Trinity" of carrot, celery & onion. Keep it simple.

BOILED HAM plus PEA & HAM SOUP

If you are going to boil a ham joint, make some pea & ham soup at the same time.

For 2 x 250ml servings of soup

INGREDIENTS

1 ham joint
250g of peas
500ml of water

METHOD

Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions on the box.

Put the ham and water into a large saucepan on a medium heat. If you are using dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Check the liquid level from time to time and top up if it starts to dry out. Remove any white salt scum, which will probably form on the surface of the water.

Remove the ham. Adjust the amount of water back to 1 litre.

If you are using tinned peas, open the tins, drain off the water and add them now. If you are using fresh or frozen peas, add them now.

Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

You can use dried, fresh, frozen or tinned peas, either on their own or in any combination. Dried peas need to be soaked in advance. Tinned garden and marrowfat peas come in water and the drained weight of a 300g tin of peas is 185g, so use two tins and 750ml of water and make 3 servings.

Add some of the cooked ham to the soup before blending.

Omit the ham and add a vegetable stock cube to make pea soup.

TIPS

Pea & ham soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.