Quick Questions on food safety / sell by / use by dates

andygb

We don't like Christmas cake, and I only eat a little pudding, so I prefer to make savoury things, such as festive terrines - pork, chestnut and caramelised onions with a smoked bacon and cranberry topping. I will also make some date and walnut bread, because it is not so seet and heavy as regular cake, and is good warmed up with a cup of tea.
On THE day, as neither of us like turkey, I sometimes make a beef wellington, or something which we both like - slow roast leg of lamb (plenty of leftovers for curries and pies).
Although I don't really make desserts, a few years ago I used a homemade brioche to make Grand Marnier flavoured bread and butter pudding (steeped the sultanas and raisings in the booze, then soaked the brioche a bit as well:D).
We don't over indulge, so prefer to buy less but buy well;)

Blackbeard_of_Perranporth

themull1 wrote: »

Can i ask why a wartime christmas?

Have you got kids?

[Deleted User]

If that's to me? yes we have but they're all grown up now and the one who will be home for Christmas is so used to my experimenting through history with food from different periods it was mostly her idea that we played wartime this year.

samanthaneww2d

MrsLurcherwalker wrote: »

If that's to me? yes we have but they're all grown up now and the one who will be home for Christmas is so used to my experimenting through history with food from different periods it was mostly her idea that we played wartime this year.

I love the twist and hope you have a fab time together.

candlelight_2013

LYN you know when you cook your brisket in the slow cooker, how much liquid do you use? I assume you put in carrot, onion and celery, but I wasn;t sure how much liquid to use.

Thank you

Candlelightx

[Deleted User]

Hi CANDLELIGHT when I slow cook brisket I seal the meat all over in a dry hot pan then I chop an onion, some fatty streaky bacon, some mushrooms and sometimes celery too and fry off the bacon so the fat runs then add the other veg and sweat them gently in the bacon fat until they are transparentish. I add in 1 pint of liquid which is made up of some red wine, beef stock (I use oxo because we like it), mushroom ketchup, a dash of soy sauce and some worcester sauce ( just a bit for flavour) and a squish of tomato puree along with a tablespoon of redcurrant/grape/crabapple jelly. Then I pop all that into the slow cooker (the liquid is at boiling point) and add a couple of bay leaves, some black pepper, a sprinkling of mixed herbs and about 1/4 teaspoon of mixed spice and some celery salt. Cook it on high for about 4 hours then down to low for another 4 but as many as 6 if you need to. The meat puts out more juices as it cooks and I thicken them and add salt and more pepper at then end if needed. Lyn xxx.

I turn the meat over aa couple of times during the cooking period too to make sure it cooks evenly.

candlelight_2013

Thanks Lyn that sounds delicious, will definitely try that

Candlelightx

Christina_F

maria3104 wrote: »

just put a batch of cranberry and cinnamon rolls into the freezer. Am well chuffed. Took me two goes to get a batch good enough! Ah well. Stopped me from spending.
QUOTE]

Would you be so kind and let me have the recipe please as they sound delicious
Thanks

zippychick

ive merged this with food safety

our christmas mega thread has loads of links for you

Zip

APennySaved

Ham: do either Prosciutto di Parma ham or Serrano ham need to be cooked?!


I thought not, as assumed they'd be cured; but checked at Google to be sure, as in the past I have only seen this type of ham used in pasta recipes where they say to cook it.


The websites I then found seem to assure that Prosciutto di Parma can be eaten without cooking:
e.g. "Prosciutto is sweet, delicate ham intended to be eaten raw" at BBC Good Food (www.bbcgoodfood.com/glossary/prosciutto);
also the LiveStrong website www.livestrong.com/article/323977-can-i-eat-prosciutto-ham-without-cooking-it/.
And re Serrano ham:
"Serrano Ham is an air-dried Spanish ham that does not need cooking." (www.cooksinfo.com/serrano-ham)


So I gave the Serrano ham a go in a sarnie for lunch. But the piece I just ate in a sandwich had a VERY rubbery & chewy texture. So am a bit concerned . . . ! :eek:


Ah . . . bring back the days of just one option - plain old "cooked ham" - on the supermarket shelves! Wasn't that oh so much simpler (& safer!) !