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#1101
Have you got his ebook yet, Sue28?
#1102
Quote from: Phil [Chaa006] on March 06, 2014, 07:01 PM
In my experience, Bob, slow cookers are not well suited to bringing things to serving temperature

** Phil.


Their job is to spend hours reaching that temperature- and then maintaining it :)
#1103
Quote from: Edwin Catflap on July 14, 2014, 08:05 PM
So DO

You can defrost raw chicken, cook and then re freeze, then defrost, cook and eat?

Ed

Yes- but note- you're not 'cooking' the chicken second time around- just heating it up. :)
#1104
Yeah, looks like Texas Chainsaw Massacre, eh! ;)
#1105
Quote from: Gav Iscon on May 09, 2014, 05:23 PM
Quote from: martinvic on May 09, 2014, 11:49 AM
I believe rice is the main culprit for that.

So everybody says but I don't know anyone who's been bad with it (yet).

Agreed. Chinese recipe for fried rice generally instructs that the rice to be fried is anywhere between one and three days old...
#1106
Quote from: martinvic on May 08, 2014, 11:22 PM
Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.

No.
"They" say, once something frozen has been defrosted it can't be re-frozen; but if something is cooked and then frozen, it doesn't matter if it was (in its previous state) fresh or frozen.

I.e., it can be frozen once from whatever state it is in.
#1107
"Compliments will get you nowhere!!!"  :D
#1108
Spices / Re: use of salt in currys
July 14, 2014, 03:51 PM
Don't they usually contain salt anyway
#1109
Yes- almost a shame when we then cover them in half a litre of oil eh :D
#1110
Just Joined? Introduce Yourself / Re: Hi
July 14, 2014, 03:35 PM
yo