The Poultry Keeper

Lisa · Posted: Sat Mar 25, 2006 12:14 am Post subject:

Its in the recipe section here.

mojo · Posted: Sat Mar 25, 2006 11:00 am Post subject:

read what the poultry poofs say they cover it ...hygeine and correct storage is the answer and also invite friends to sample then nothing doesnt last too long then

Sue B · Joined: 18 Oct 2005 Posts: 383 Location: Lincolnshire

I take your point about storage and fresh ingredients. I suppose anything ges a bit dodgy the longer its kept.
I'm off to find Lisas recipes. Very Happy

poultry poofs · Posted: Sun Mar 26, 2006 1:26 am Post subject:

Dont forget the jars too,many people re-use old jars which is fine but they dont sterilise them properly.If you wash jars in a sterlising agent or wash then bake them dry upside down in a hot oven,allow to go cold then pour in your mayo.With jam you can get wax discs to pop on the top to stop air getting to the jam and turning it.With mayo I fill the jar or bottle to the top and put the lid on.We dont make more mayo than we could use in a few days as fresh is always better tasting.

poultry poofs · Posted: Sun Mar 26, 2006 1:33 am Post subject:

Which reminds me of another point,if you have too many eggs than you want to use crack them and pour into a sealable tub and freeze them for use in the kitchen another day,ie when the hens are having a rest from laying during a moult etc.Its a dead easy way of separating yolks from whites too as they defrost Laughing

NannyP · Posted: Sun Mar 26, 2006 1:38 pm Post subject:

Say more about this Rich, I didn't think you could freeze eggs, or maybe I thought you had to seperate them first?

Sue B · Joined: 18 Oct 2005 Posts: 383 Location: Lincolnshire

I have always put spare egg whites in the freezer but are you saying you can do the yolk as well?

I find frozen egg whites great to pop into a Yorkshire pudding batter to give them extra lift ( that's my closely guarded secret trick, don't tell any one Shhh

). I also find they make better meringues which I believe (saw this on telly in the dim and distant past) is something to do with the fact that freezing alters the white some how making the resulting meringue drier. And it does seem to work.

Issy · Joined: 22 Nov 2005 Posts: 371 Location: somerset

I always freeze eggs for the winter when the hens stop laying ( mind you my new hens carried on this year and I still have 4 dozen in there!!). I freeze them individually cracked into very small Tupperware containers ( you could use ice cube trays) and then crack them when frozen into freezer bags. They aren't very good fried as the yolk changes composition but you can blend them and scramble or make cakes etc from them.

Sue B · Joined: 18 Oct 2005 Posts: 383 Location: Lincolnshire

Just to let you all know I've made mayo and lemon curd now......yum ......and lived to tell the tale!!

poultry poofs · Posted: Wed Mar 29, 2006 2:32 pm Post subject:

mojo · Posted: Thu Mar 30, 2006 9:35 am Post subject:

Blinking clever that Rich or maybe just blinking

poultry poofs · Posted: Thu Mar 30, 2006 10:36 pm Post subject:

blinking mad