Live webchat with Delia!

Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?

 
 
 

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Tompeters

Freezing flour

One definite no-no is vac-bagging flour. Turns it into a brick. However freezing is interesting as flour goes rancid if it has much wheatgerm in it. White flour is generally OK but wholemeal and similar go pretty horrid. Freezing could well stop that happening though sadly I don't have enough room in my freezer.

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Gravy Queen

Live webchat with Delia

Tompeters, I have to use gluten and wheat free flour so hopefully this would be ok ?

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Lorrie

'Collar' on cake baked in loaf tin

I'm entering a competition to make a ginger cake baked in a 2lb loaf tin. The recipe I'm using is a melting method baked at 150C in a conventional oven for 1 hour. The cake tastes lovely but, soon after it goes in the oven, it develops a 'collar' round the edge which spoils the appearance. What can I do to avoid this? It's as if the edges have risen before the middle of the cake has had a chance to do so. I've tried baking it for longer at a lower temperature but it stills forms this 'collar'. I would be very grateful for any suggestions to stop this happening.

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Nenna

FAO Gravy Queen

I don't know what I did, something stupid obviously,(!!!) but my message has gone into the wrong category, into the Heinz Frito group, so please can you go there to see what I have to say about storing flour in the freezer. I haven't the time to type it out again!

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nprendy

general....

Just a few queries:

1. What is the difference between Creme Fraiche and Sour Cream???

2. What is meant by 'Good Quality; white chocolate, since it has almost no cocoa solids anyway??

3. What exactly is Fromage Frais, and what to do with it?!


Thanks. N

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Gravy Queen

Nenna

Got it, thank you Nenna !

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Christineb

Web chat question

I teach Home Economics to 11 to 18 year olds and over the years have had to consider allergies in my planning. I have one student with an egg allergy. Is there a replacement product I can buy so that he can still join in cake making?

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Jan McIntosh

Twice baked cheese soufflés

New to the forum so I hope I'm posting in the right place to ask my question!

Re the souffl&"233;s

Tried these out - wanting to freeze them for when friends come for dinner in a couple of weeks.
Baked them all and chilled them and they looked great. Have frozen 2 but baked the other 2 to see how they tasted. Taste great but collapsed when baked the second time.
Any idea where I went wrong?
Thanks
Jan

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Rob C

which method?

Hi Delia, hope you are well.

Have often wondered why one method is used for one cake, and a different method for another. For example, your Creole Christmas cake uses all in one and your classics Christmas cake is the creaming method. Is there a reason for this...? Is it possible to make the classic Christmas cake using the all in one method? And the same for any cakes...are the methods interchangeable? Or is there a reason for that method for that cake? :)

Rob xx

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LINDA F

BAFTA Congratulations

Congratulations Delia on a well-deserved BAFTA. It's nice to know that someone "official" has recognised what many of us have known for a very long time - that you're simply the best!! Thanks for many years of help and advice as well as really good TV!!

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Rob C

Subtitles

Hi Delia,

Will subtitles be available on the cookery school for those hard of hearing? It may be that they are already and I have just missed it...might be worth thinking about though?

Rob

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Tompeters

Thanks, Delia

Thanks, Delia, for your answer to my question about which way to carve lamb. I shall carve it along, as your husband does. Thomasina loves the little bit just by the shank so I cover that in foil to keep it moist. Shame that lamb has become so expensive, though. I believe that the Japanese and Chinese are taking loads of NZ and Australian. Rotters.

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Gravy Queen

Thanks Delia

Yes thanks from me too, another informative webchat ! Nice to see so many questions answered from forum regulars too :-)

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Tompeters

Gravy Queen

" Tompeters, I have to use gluten and wheat free flour so hopefully this would be ok ? "

Sorry GQ, I'd missed that the other day. I'm not clear what the question is? The gluten I have is said to be 100% wheat gluten which would be a no! no! no! I would have thought? Maybe I've misunderstood?

 
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