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  • FIRST POST
    • squeaky
    • By squeaky 24th Jan 07, 12:46 PM
    • 13,808Posts
    • 15,843Thanks
    squeaky
    Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)
    • #1
    • 24th Jan 07, 12:46 PM
    Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +) 24th Jan 07 at 12:46 PM
    Hi, everyone

    Ok, we'll give this a trial, and I'll sticky this one for a little while to help people find it. It would be a good idea to add it to your favourites (bookmark it).


    While the title says "ANYTHING" I really mean "ANYTHING OLD STYLE" but don't want to make the title up there too long.

    So, if you have a quick question about anything Old Style that you think only needs a single answer (or maybe two ) then please ask it here...


    We have a few "specialist" Quick Questions threads too - so if you have a question on these subjects which you think basically only needs a quick yes/no or very short answer then do please join them.

    slow cooker quick questions thread

    Pulses quick questions thread.

    Freezing - quick questions thread.

    Quick Questions on reheating


    OS Cleaning quick questions...

    Quick questions on bread making
    Last edited by squeaky; 28-02-2008 at 11:39 AM.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
Page 1
    • apprentice tycoon
    • By apprentice tycoon 24th Jan 07, 9:42 PM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #2
    • 24th Jan 07, 9:42 PM
    quick question - supermarket free yeast
    • #2
    • 24th Jan 07, 9:42 PM
    Why do supermarkets give you fresh yeast on request? is it some sort of ancient tradition?
    • squeaky
    • By squeaky 24th Jan 07, 9:46 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #3
    • 24th Jan 07, 9:46 PM
    • #3
    • 24th Jan 07, 9:46 PM
    As far as I know, it's because there are limits on how long they are allowed to keep it. They buy it in huge blocks that they cut chunks off to use (and for us). They generally have at least some waste, which, like any waste in a skip, has to be paid for, so they don't mind giving the odd bit away.

    Having said that - a Morrisons a few miles up the road from me now packs hundred gram slices and sells them (in the butter cooler bit) for 29p.

    (edit: I do know that some I had in the fridge for about three weeks started to go all runny and horrible. Which is why I now freeze mine in an ice cube tray.)
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • vivw
    • #4
    • 24th Jan 07, 10:07 PM
    • #4
    • 24th Jan 07, 10:07 PM
    As far as I know, it's because there are limits on how long they are allowed to keep it. They buy it in huge blocks that they cut chunks off to use (and for us). They generally have at least some waste, which, like any waste in a skip, has to be paid for, so they don't mind giving the odd bit away.

    Having said that - a Morrisons a few miles up the road from me now packs hundred gram slices and sells them (in the butter cooler bit) for 29p.

    (edit: I do know that some I had in the fridge for about three weeks started to go all runny and horrible. Which is why I now freeze mine in an ice cube tray.)
    by squeaky

    As I work very close to that morrisons i may start using fresh yeast instead of dry. How much do you need for a loaf?
    We don't need to do it perfectly - good enough is exactly that GOOD ENOUGH.


    • squeaky
    • By squeaky 24th Jan 07, 10:10 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #5
    • 24th Jan 07, 10:10 PM
    • #5
    • 24th Jan 07, 10:10 PM
    As I work very close to that morrisons i may start using fresh yeast instead of dry. How much do you need for a loaf?
    by vivw
    That's going to depend on your machine and the type of flour you use.

    I have a MR Fastbake and use cheapo value flour.

    I fill each ice cube bit to the top (pressed gently down so no air gaps) and use one lump with good results.

    The same amount worked well in my cheap and cheerful Schneider.

    Edit: the Morrisons I'm referring to is the one in Diss. The one closer to you may still give it away.

    Edit #2: This amount is for a 2 lb loaf, btw.
    Last edited by squeaky; 25-01-2007 at 6:43 AM.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • embb
    • By embb 25th Jan 07, 10:50 AM
    • 3,113 Posts
    • 62,683 Thanks
    embb
    • #6
    • 25th Jan 07, 10:50 AM
    • #6
    • 25th Jan 07, 10:50 AM
    Hiya

    Can you cook frozen (but bought fresh in a packet) sausages or do you have to defrost them first?

    Thankies
    • apprentice tycoon
    • By apprentice tycoon 25th Jan 07, 11:17 AM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #7
    • 25th Jan 07, 11:17 AM
    • #7
    • 25th Jan 07, 11:17 AM
    IMHO defrosting first is much safer, if you cook from frozen the outside will look and smell cooked but the insides will be raw, if you cooked them longer to allow for this the outsides will be hard and tough before they are safe to eat
    • squeaky
    • By squeaky 25th Jan 07, 12:02 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #8
    • 25th Jan 07, 12:02 PM
    • #8
    • 25th Jan 07, 12:02 PM
    I've cooked from frozen before, but as AT said, you have to do it very slowly and gently.

    If you have a microwave, lay them out on a plate and give them about two minutes per sausage on defrost and they should be pretty much there.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • Badgergal
    • #9
    • 25th Jan 07, 12:10 PM
    • #9
    • 25th Jan 07, 12:10 PM
    I made spiced apple compote to eat with my porridge last night. It contains bramley apples boiled in a little water and brown sugar, cinnamon, nutmeg with a little lemon juice and is being kept in an airtight container in the fridge.

    How long will it last before going off/I have to consider freezing it? I have enough for all next week.

    thanks
    • Erosgirl
    • By Erosgirl 25th Jan 07, 2:23 PM
    • 99 Posts
    • 171 Thanks
    Erosgirl
    Query
    I love the recipe threads, especially the challenges. I am attending a journal project and one of the things I want to add daily is a recipe. Would it be alright to copy recipes from threads and print them in my journal that will be read by numerous people and shown at an exhibition?
    • comping cat
    • By comping cat 25th Jan 07, 2:37 PM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    Has anyone ever deep fried vegetables (im thinking carrots, butternut squash and sweet potato) like chips? Ive roasted them before, but never deep fried, and wondered how they would turn out!!!???
  • Cazzdevil
    Sweet potato deep fries nicely so I would imagine butternut squash would too (since they're a very similar texture).

    Not sure about the likes of carrot or parsnip though, they might be a bit too hard to cook properly. Worth a try though!
  • Cazzdevil
    Badgergal - you've essentially "preserved" the apple since you've cooked it with sugar AND added lemon juice so I'd reckon it'd last you a week if you keep it in that airtight container. You'll probably have to stir it before you take some more out each time though because the liquid will probably separate a bit from the solids.
    • squeaky
    • By squeaky 25th Jan 07, 3:27 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    I love the recipe threads, especially the challenges. I am attending a journal project and one of the things I want to add daily is a recipe. Would it be alright to copy recipes from threads and print them in my journal that will be read by numerous people and shown at an exhibition?
    by Erosgirl
    Hmm... an interesting question!

    To start with, despite our best efforts, since we can't read every post, or check every recipe, there are some about the place that are actually covered by copyright from another source such as a book or web site.

    For all the others, Martin owns the copyright for everything written on the site.

    I'd say that the best way to find out would be to ask the Forum Team.

    Quickest and easiest way to do this is to click on the little red triangle in the bottom left corner of this post.

    Replace the subject line with something like:-

    FAO Forum Team - Recipe request

    And then ask your question there.

    HTH
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • Erosgirl
    • By Erosgirl 25th Jan 07, 3:41 PM
    • 99 Posts
    • 171 Thanks
    Erosgirl
    Thanks for the reply Sqeaky, have done as you suggested.
    • lil_me
    • By lil_me 25th Jan 07, 4:54 PM
    • 13,142 Posts
    • 115,691 Thanks
    lil_me
    If anyone knows where I can buy wire for bras (underwired) would appreciate them posting/sending me a PM. Save me replacing them at £30+ a shot if I can get some! I did search for bra+underwire and bra+wire and couldn't find anything
    One day I might be more organised...........:confused:
    GC: 200
    Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb
  • Cazzdevil
    Lil_me - http://www.sewessential.co.uk/Category.asp?CategoryID=451&NumPerPage=5&page=1
  • Cazzdevil
    Or these for full cup wires

    http://www.sewessential.co.uk/Category.asp?CategoryID=439&NumPerPage=5&page=1
    • lil_me
    • By lil_me 25th Jan 07, 5:23 PM
    • 13,142 Posts
    • 115,691 Thanks
    lil_me
    Cazzdevil you are a star Thanks. I'm clueless when it comes to sewing but determined not to do my usual and throw them away

    (PS our local supermarkets don't give away or sell the fresh yeast they use, asked a friend who is a bakery manager and said they are not allowed)
    Last edited by lil_me; 25-01-2007 at 5:41 PM.
    One day I might be more organised...........:confused:
    GC: 200
    Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb
    • Bogof_Babe
    • By Bogof_Babe 25th Jan 07, 5:46 PM
    • 10,266 Posts
    • 16,894 Thanks
    Bogof_Babe
    Ooh I like this, it's like a pub quiz night .

    My question is, can you use Holland & Barratt soya mince or pieces in a slow cooker? If so how long should you allow for the cooking, and do you still pre-soak it? Anyone got any vegetarian suggestions to make it taste like a real stew rather than soggy cardboard?
    I haven't bogged off yet, and I ain't no babe


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