Just from all the noise and shaking it does. This is one of those misconceptions from childhood that stays in place into adulthood.
I'm still afraid of King Kong
I'm still afraid of that old guy from the Poltergeist movie.Originally Posted by Johnie, post: 182220
I used to can using a pressure cooker. Allowed me to can more things that I would have been able to using a water bath canner.
I particularly like a pot roast done in one. The pressure forces the juices of the meat into the potatoes. Yummmmy.
Haven't had one in years though. I don't have a pressure cooker anymore.
They really are a time saver.
OK back to this. :D
The beef is in the oven and nearly done. The first part of the Jaffa Cake trifle has been made. Now...
How does one check that a turkey is defrosted right through? Will it involve violating the poor bird's body cavitys?
Yep fraid so.... you will have to feel inside for icy crystals and if there is any it's still not able to be cooked yet. Cold water, immerse it in it.
Rinse out the turkey. It may wash out the crystals if that's all there are (and not truly frozen inside).
Have you never cooked a turkey before then?
Not a whole one.Originally Posted by Tink, post: 182343
I phoned mum again.
She got me to stick my hand inside. Lucky I did as I found a bag of bits in there.
Line dish with packet of Jaffa Cakes. Pour over juice from small tin mandarins and let it soak in. Pour over orange jelly and let set. If no children are about then a tot of Cointreau or similar goes down well with the jelly. Top with cold custard and then whipped cream and bung the mandarin segments on top.Originally Posted by britchick, post: 182333