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

rosie383

Quick question that my sister just asked me and I'm not sure!
She has just used the chicken carcass to make stock. Now, if she then uses it when making a pot of soup, to reheat as you do, would that be a risk of food poisoning? It's something I've never thought of, as I always just portion up the stock, freeze and use it when making soup for use over a couple of meals.

FairyPrincessk

I follow the rule that if I freeze the stock, then I get one cook (making the soup) and one reheat out of it. If I don't freeze the stock and just make the soup from it, then I only reheat once. I don't know if this is the "official" rule, but it has always felt fairly sensible to me. HTH.

gemmylou86

Hiya, been lurking but have a quick question - sorry if its here somewhere and I haven't seen it!

How do I make a whole chicken go further?
I constantly see people saying they can get 4-5 meals out of a chicken and I just can't seem to manage it! I get 2, plus stock from the bones!
There's only 2 adults and a toddler here so I'm obviously doing something wrong.
I try to buy free range (when on offer) and its usually a 1.5kg chicken... Do I just buy bigger or are my portions being to generous?

Thanks in advance!

Gem

Justamum

gemmylou86 wrote: »

Hiya, been lurking but have a quick question - sorry if its here somewhere and I haven't seen it!

How do I make a whole chicken go further?
I constantly see people saying they can get 4-5 meals out of a chicken and I just can't seem to manage it! I get 2, plus stock from the bones!
There's only 2 adults and a toddler here so I'm obviously doing something wrong.
I try to buy free range (when on offer) and its usually a 1.5kg chicken... Do I just buy bigger or are my portions being to generous?

Thanks in advance!

Gem

There's a thread here https://forums.moneysavingexpert.com/discussion/3375668

gemmylou86

Thanks!

gemmaj

I cocked up while making DD's birthday cake. Don't ask - was trying to cook a meal for 8 people at the same time.

Anyway, is there anything I can do with a bowl of previously melted (now solid) butter and sugar mix? I abandoned it and started again for the cake.

I realise I could probably turn it into another sponge cake, but I have cake coming out my ears at the mo. And not sure if it would go a bit odd, having been melted and re-solidified.

Savvy_Sue

gemmaj wrote: »

I cocked up while making DD's birthday cake. Don't ask - was trying to cook a meal for 8 people at the same time.

Anyway, is there anything I can do with a bowl of previously melted (now solid) butter and sugar mix? I abandoned it and started again for the cake.

I realise I could probably turn it into another sponge cake, but I have cake coming out my ears at the mo. And not sure if it would go a bit odd, having been melted and re-solidified.

I have a nice chocolate fudge cake mix which requires melting the marge and sugar. Or tiffin, where you mix in broken biscuits and dried fruit and chocolate, or rocky road ... in theory I think those keep well (unless you start eating them) so you could put them by for another day?

gemmaj

Thanks, I made some biscuits in the end. They taste a bit crappy but the kids will eat them!

sunset_gold

Hi, what is thedifference between greaseproof paper and baking parchment? Parchment in Wilkos is £1 a roll and seems much better at most baking things than greaseproof?

Thanks
Sunset G

Justamum

sunset_gold wrote: »

Hi, what is thedifference between greaseproof paper and baking parchment? Parchment in Wilkos is £1 a roll and seems much better at most baking things than greaseproof?

Thanks
Sunset G

Baking parchment doesn't stick to whatever it is you've backed. I never use greaseproof any more because it's pretty useless for baking.