Throw your ideas at me, please!

boo81

I often feel in a food rut but the truth is I dont very often cook the same thing for 2 weeks in a row so its not a rut at all. I think I just get bored quickly

emptypockets-why dont you try steak mince, it is normally very good quality and often on offer. The standard stuff I find grisly. You wont find me using anything other than organic now, I would rather eat less meat than have poor quality stuff personally.

EmptyPockets

Hehehe! :j I have just been blowing the dust of all my bookcases, and have found a book that I bought about two years ago, called 'Healthy one-dish cooking'!! I'm off to have a root through it So newlywed, thanks for mentioning the cook books and reminding me I actually DO have some myself :T

craftynutters

have you tried regestering for your local freecycle i got a brilliant oven off someone who was doing their kitchen up

EmptyPockets

ummmm, nope... I feel soooo thick right now... but I haven't even heard of a 'local freecycle', never mind registered!?!? See what my hubby has to put up with?:o
I apologise for being so dumb.

odds-n-sods

Helzbelz, that is actually a very dangerous thing to do with meat; if your oven isn't very well insulated, you can end up having the meat on too low a temp for far too long and not cook it properly, but just have it warm enough for bacteria like e coli to happily grow. NEVER cook this way unless your oven has a 'slow cook' function. Use a SC instead.

HelzBelz

odds-n-sods wrote: »

Helzbelz, that is actually a very dangerous thing to do with meat; if your oven isn't very well insulated, you can end up having the meat on too low a temp for far too long and not cook it properly, but just have it warm enough for bacteria like e coli to happily grow. NEVER cook this way unless your oven has a 'slow cook' function. Use a SC instead.

No it isn't, I didn't say to eat it straight from the oven thet way, I said you reheat the dish, this would kill any bacteria, it's how people have cooked for hundreds (possibly thousands) of years

squeaky

EmptyPockets wrote: »

ummmm, nope... I feel soooo thick right now... but I haven't even heard of a 'local freecycle', never mind registered!?!? See what my hubby has to put up with?:o
I apologise for being so dumb.

Just because you don't know a given something doesn't make you dumb. Honest

We ALL know some things that other people don't know. There are billions and billions of things I don't know

Anyway... take a look here:-

http://www.freecycle.org/group/

EmptyPockets

Thank you squeaky have just registered!!

odds-n-sods

doesn't matter if you've reheated the food or not - it still is a bad idea. Used to cook for a living as a chef - and have food hygiene certificates. If a restaurant did that I'm sure you'd expect it to be shut down and that would be right. You can't leave food at a middle-of-the-road temperature for more than 45 minutes or bacteria grows rapidly as you've given it exactly its best growing conditions. Thats why BY LAW food from a buffet/plane etc. has to be thrown out, not even staff are supposed to eat it - reheated or not. Its a very good way to get really sick.

HelzBelz

EmptyPockets - As long as whatever you are cooking is re-heated properly any bacteria would be destroyed, if your oven is running at 9 (I presume you mean gas mark) this is approx 240ºC/475ºF, bacteria would be killed at half this temeperature, it's much like if something is cooked the day before or the old tradition of people taking stews to the bakers 1st thing in the morning for the baker to put in the cooling oven after the bread has been cooked for the day.