Egluntyne Posted February 10, 2008 Share Posted February 10, 2008 It is surprising too, as rice seems so "clean" somehow....and it has been boiled for at least 10 mins! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted February 11, 2008 Share Posted February 11, 2008 There is a bacteria in rice which cant be "killed off" just by reheating - but we've oftne had reheated rice and we are ok Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 11, 2008 Share Posted February 11, 2008 My hens eat it all the time!! Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 11, 2008 Share Posted February 11, 2008 Botulism! I've eaten re-heated rice many times. I think the main problem is somewhere like buffets. I never eat rice from a buffet. It's OK if it has been kept cold but if it sits on a buffet table and slowly warms up over a length of time............. Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 9, 2009 Share Posted January 9, 2009 Reviving this thread as we bought a microwave last night (although the spontaneous purchase was in fact to heat the snugglesafes for the chooks and not for us! ) Going to do some batch cooking this weekend. What containers can I buy/use to actually put stuff in the freezer please? I want something I can take from freezer to microwave without faffing Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 9, 2009 Share Posted January 9, 2009 What containers can I buy/use to actually put stuff in the freezer please? LOCK & LOCK !!! Seriously,don't even think about using anything else - they are the best Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 9, 2009 Share Posted January 9, 2009 What containers can I buy/use to actually put stuff in the freezer please? LOCK & LOCK !!! Seriously,don't even think about using anything else - they are the best Where can I buy?! (I know you can get them on QVC) but im planning a major batch cooking session the weekend, so will need to get them today/tomorrow. I've googled it and found out John Lewis does, but we dont have one anywhere near us. Also what size do you suggest for chillis/casseroles etc that serves 2 people? Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 9, 2009 Share Posted January 9, 2009 Dont worry....I am sorted now. Just ordered from JL online - didnt realise they delivered on a saturday! Have ordered 8 lock and locks Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 9, 2009 Share Posted January 9, 2009 Good - they are worth every penny Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 9, 2009 Share Posted January 9, 2009 I use Baco Tub-its - cheaper than lock and lock, but they work well for me as I do lots of batch cooking Quote Link to comment Share on other sites More sharing options...
chelsea Posted January 10, 2009 Share Posted January 10, 2009 ok, so 4 lock and locks of Chilli made and still waiting for beef casserole in the slow cooker. Question : When it comes to eating this stuff and I take it out from the freezer, do I just bung it in the microwave from frozen? And if so how long would you recommend warming it up for? Sorry for all these questions but microwaving is new to me! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 10, 2009 Share Posted January 10, 2009 Personally, & it is just a personal preference, I like to defrost overnight,fridge in the morning,then nuke when I get home. I am not a big microwaver, & don't reallt like to microwave from frozen.Don't know why, it just doesn't seem right somehow Quote Link to comment Share on other sites More sharing options...
redhotchick Posted January 10, 2009 Share Posted January 10, 2009 Question : When it comes to eating this stuff and I take it out from the freezer, do I just bung it in the microwave from frozen? And if so how long would you recommend warming it up for? It depends on how much time I have. If I've just taken something out of the freezer, I might defrost it in the microwave checking it every so often and breaking it up, and then heat it until it is piping hot, give it a good stir before eating. (and allow it to cool enough to eat!) or I might defrost it in the microwave and then heat it gently in a pan. If it was fish pie I think you can cook from frozen. It's a bit of a combination of personal preference and what time allows. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 11, 2009 Share Posted January 11, 2009 you can defrost stuff like chilli on low power, for example, I put a lock & lock of chilli on power 1 for about 10 mins or so which defrosts it then I'll either heat it thru in a pan on the stove or put it on a higher power for 2 mins, stir then another 1 or 2 mins until thoroughly piping hot but i prefer the stove as it stays hotter longer. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 12, 2009 Share Posted January 12, 2009 I prefer to defrost things in the microwave then cook in a saucepan, because then you know it is hot all the way through. You can also defrost things like chilli, soup, stock etc ie. anything with small pieces slowly in a pan on the stove, it doesn't take much longer than the microwave. I tend to forget things when I put them in the microwave so prefer to put them on the hob and keep an eye on them. Quote Link to comment Share on other sites More sharing options...
henny penny Posted January 13, 2009 Share Posted January 13, 2009 Hi this posting is very useful- I currently have a son at Uni and have been sending him back with dishes for supper for the freezer. His main prob is knowing whether he can microwave or cook in the oven and remembering to take out of the freezer in time! so is the general consensus lock n locks? I have tried a number of foil dishes and plastic chinese type take away dishes but not sure that nay are ideal but they are cheap? But I would have to seriously invest and bribe him so that they came home again? does any one else have experience of feeding students to supplement their budget? Quote Link to comment Share on other sites More sharing options...
surferdog Posted January 13, 2009 Share Posted January 13, 2009 When my son first started Uni I used to drive down with a cool box full of home cooked meals in chinese takeaway style boxes , homemade bread, and even homemade wedgies. 7 hour round trip - what can I say - empty nest syndrome made me go crazy (Sounds like a subject for the Jeremy Kyle show) I'm over it now and he has learned to cook albeit nearly everything gets done in the wok. I emailed him loads of basic recipes which he cooks in a batch, eats one portion and freezes the other three. Also bought him some basic student cookery books. Whenever we or DS1 goes to visit we take a box of treats and groceries. A friend gave me the tip of buying the BOGOF offers and stashing one in a box for the student in your life (non perishables only of course!) I also organise a delivery of groceries now and again so I know he's getting fruit and veg (yes I know helicopter mum! ) I can also thoroughly recommend Gill Holcombe's book 'How to feed your whole family a healthy, balanced diet with very little money...and hardly any time, even if you have a tiny kitchen.......etc,etc. Brilliant little book for anyone on a tight budget who cares about what they eat. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted January 14, 2009 Share Posted January 14, 2009 In a similar vein to batch cooking, but not necessarily for freezing. Has anyone got any ides for producing the same meal 3 times without getting bored (or anyone noticing). I'm often only cooking for myself and I tend to cook too much. For example (from this month's Somerfield Magazine) Chilli con carne can be transformed into stuffed peppers, a pasta dish, a chilli and bean wrap for lunch, and a soup ( I think Cinnamon has posted a recipe using left over chilli as soup - forgive me if it was someone else). I'd most likely freeze this into small portions and ring the changes over a two week period. I don't like to leave stuff sitting in the freezer for too long. Homemade pizza can be prepared from scratch in about 10 minutes (plus 10 minutes resting and 20 minutes in the oven) I used a "just add water" packet of pizza base dough for convenience, I had a tomato sauce ready made (you could either prepare and freeze some when you were having a "cook up" or use a jar) I topped with mushrooms, anchovies, mozzarella (47p) and some cheddar. The packet base I used rolled out to the size of a swiss roll tin and fed me and OH. I made it twice last week. It's easy cheap and very popular in this house! Quote Link to comment Share on other sites More sharing options...
henny penny Posted January 14, 2009 Share Posted January 14, 2009 Hi surfer dog- thanks for that I'm not the only mad mum!!! Just noticed yr in the Basingstoke are we are based near Alresford!!!! I did look at that Gill 's book on Sunday at Waterstones and thought it looked good and thought i would see if its on offer anywhere! Red hot chick I also like your ideas cooking a large amount and making it into different meals- I cooked a Spag bol mix the day before yesterday- we ate have last night and tonite we r eating Chili concarne - will add some spices and kidney beans Quote Link to comment Share on other sites More sharing options...
surferdog Posted January 14, 2009 Share Posted January 14, 2009 Hi surfer dog- thanks for that I'm not the only mad mum!!! Just noticed yr in the Basingstoke are we are based near Alresford!!!! I did look at that Gill 's book on Sunday at Waterstones and thought it looked good and thought i would see if its on offer anywhere! Hi Henny Penny, you must come to the next meet! I got my book from Amazon when I was ordering something else - I think it was £4.99. Quote Link to comment Share on other sites More sharing options...
henny penny Posted January 14, 2009 Share Posted January 14, 2009 hi where do i find about the next meet? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 15, 2009 Share Posted January 15, 2009 It'll usually be posted in the get-togethers section at the bottom of the forum. Quote Link to comment Share on other sites More sharing options...
henny penny Posted January 17, 2009 Share Posted January 17, 2009 Thanks and sorry to move off topic! By the way re there any other batch making recipes say for chicken or lamb ? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 19, 2009 Share Posted January 19, 2009 Loads!!! Just up the quantities in any recipe and then divide it up into portion sized dishes. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 20, 2009 Share Posted January 20, 2009 Here is the one I do. BASIC MIX 675g lamb mince 2 tbsp olive oil 1 clove garlic crushed 2 tbsp plain flour 300ml lamb stock 400g can chopped toms 2 tbsp tom puree 1 bay leaf seasoning Brown the lamb, transfer to a dish. Fry onion & garlic , stir in flour cook for 1 min.Slowly add the stock,stirring until thickened. Add toms, puree, bay & seasoning, stir then add the lamb. This can now be split 3 ways, each to make a dish for 4 people. I freeze 2 & use one straight away. Those with 2 people in the household can get double the meals out of this if they split it into 6. CHILLI CON CARNE - add some cummin, red kidney beans, a little dried chilli & serve with sour cream & parsley on top. SHEPHERDS PIE - Top with creamy buttery mash then bake until golden BOBOTIE - Add 75 g chopped dried apricots, 1 tbsp curry powder & 50g flaked almonds to the mix then top with 300ml double cream beated with 2 eggs. Bake for 35 mins. You can swap the lamb mince for beef to make cottage pie instead. Quote Link to comment Share on other sites More sharing options...
