Recent content by ggeoff

Thanks Andy M :)

Hi I have bought a large jar of mixed hot chillies with a drained weight of 480g. Once opened they should be consumed within two weeks. It seemed a good idea at the time as they only cost a couple of pounds. They are preserved in the bottle in a brine. I was thinking of taking them out and...

I am really glad I found this forum. Fascinating! :smile:

I have a Le Creusette cast iron wok and once the wok is seasoned by heating a thin coating of oil a few times it should, according to the instructions of the manufacturer, not be washed in soap or detergent as that would remove the coating and it would have to be re-seasoned! All that's...

Thanks Alix that makes sense:smile:

What a lovely idea:smile:

Thanks! I think I'll do some experimenting, cutting the amount of fat down. I have never tried using oil but perhaps some of the fat can be oil. I bought enough christmas puddings to enable me to eat one a month till next christmas. Perhaps I'll try making my own.

The pies a double crust, and unless I made a mistake I am usually using half fat to one unit of flour. I used three cups of flour, so although I didn't weigh it I think the proportion of fat is right. I just thought on reflection that it is a lot of fat and does it burn off during cooking!

Thanks for the replies folks. @davesoMD yes, I thought as much. After all when I make a 9 inch pie I use 250 grams of butter and 125 grams of lard that amounts to 3500 calories! My favourite pie is what I call a cornish pasty pie. It has the same ingredients as a Cornish pasty but is made as...

Hi I am a new member. When making pastry, why should one, when it invoves using a packet and a half of fat (butter and lard) to make a 9 inch pie? does this fat burn off in cooking? geoff