Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: Madame Cholet on May 29, 2014, 23:24
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just seen a tiny one 1.5 l in B&M £9.99 any good mine is 3.5 litre only use for chutney.
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don't know the brand sorry but I would have thought that there isn't much difference between brands of the basic ones , has it got any special features
chrissie b
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I agree chrissie, all the basic are just that :)
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Can't you just make more of everything and freeze it MC? :D Mine is great for soups (carrot & lentil, yum!) and I even roast chicken/beef in it. :tongue2:
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I do freeze batches sometimes but 3.5 ls is huge.
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I do freeze batches sometimes but 3.5 ls is huge.
:ohmy: :wub: Mines about that size and I was thinking of getting a bigger one.
If yours is too big why not just put an oven proof container inside the pot ? I keep meaning to buy some ramekins to do creme brulee in mine.
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I can get a large leg of lamb in mine , and large chicken as well I love mine :mellow:
wouldn't be without it my favourite is pasta bean soup very yum just did butter chicken very yum
chrissie b
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I'm a vegetarian
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Each to their own :D
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I'm a vegetarian
We wont hold that against you :lol: ;)
I've put jacket spuds and whole spaghetti squash in mine.
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I'm a vegetarian
We wont hold that against you :lol: ;)
I've put jacket spuds and whole spaghetti squash in mine.
Now there's an idea
edit to fix quote
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If yours is too big why not just put an oven proof container inside the pot ? I keep meaning to buy some ramekins to do creme brulee in mine.
Completely forgot about that Lardy (smaller container). :) Ooh, creme brulee... :tongue2:
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Use it as a bains marie great idea too
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I've put jacket spuds and whole spaghetti squash in mine.
With the spaghetti squash - just the whole thing and that's it or do you add a splash of water to steam them in ? I was given a couple last year and liked them so much I am growing them myself this year :)
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I bodged a few holes in it with a skewer and just stuffed it in whole, the more you cook it the less stringy and spaghetti like they are. Can't say I was overly impressed with the texture but I've still got a few downstairs from last year so can't argue with their storing ability :)
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I really enjoyed it and got this cooking method from on here I think :unsure: Cut in half and lay cut side down in a baking dish. Add some water and steam/bake at about 180 degrees C for 30 mins. Scrape the flesh out, then eat straight away, or store in a bowl in the fridge and reheat with butter and black pepper as and when you need it.
It came out done enough to eat, but still with a good texture and flavour :)
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If you shred the inside into strands it is even better with a tomato & chilli sauce with grated cheese on top :)
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Might try them next year I'm trying white patty pan this year.
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If you shred the inside into strands it is even better with a tomato & chilli sauce with grated cheese on top :)
That sounds really good :D And as we all know - cheese makes everything better ;)
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Indeed! ::) :lol:
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I was saying I didn't know the brand you mentioned but now have seen loads of things in b and m they all look good
chrissie b