URGENT - Please help ignoramus with very little time
Discussion
I have one oven.
I want to make pigs in blankets with oven chips.
The former are presumably* best cooked at 180 max, the latter as hot as possible.
Cooking begins within the next hour.
What should I do? Can I actually make them both in the same oven or are the temperatures so far out with one another I should get takeaway chips?
*I will be making them myself, in the limited sense of wrapping up some sausages with some bacon. Therefore there's no convenient idiot temperature guide on packaging.
I want to make pigs in blankets with oven chips.
The former are presumably* best cooked at 180 max, the latter as hot as possible.
Cooking begins within the next hour.
What should I do? Can I actually make them both in the same oven or are the temperatures so far out with one another I should get takeaway chips?
*I will be making them myself, in the limited sense of wrapping up some sausages with some bacon. Therefore there's no convenient idiot temperature guide on packaging.
Thank you all. Should be ready very shortly indeed.
I used a knife to cut the sausages rather than the squeeze thing which I still don't understand. If were the type to hide behind a diagnosis I would note that I have dyspraxia*; nevertheless I don't think it's that that is stopping me understanding it, just a failure of imagination. Even then I do appreciate the help
*well, according to a paediatric diagnosis. Not sure if I actually do.
I used a knife to cut the sausages rather than the squeeze thing which I still don't understand. If were the type to hide behind a diagnosis I would note that I have dyspraxia*; nevertheless I don't think it's that that is stopping me understanding it, just a failure of imagination. Even then I do appreciate the help
*well, according to a paediatric diagnosis. Not sure if I actually do.
Do you know how hand made links are made? Pinch the sausage halfway along it's length then twist the two 'halves' in opposite directions to make two mini sausages. OK? (you may find the and open a little but that doesn't matter if they are good quality sausages.
I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
ETA: I don't think it's fair at all to criticise me for asking unintelligent questions when:
a) I come straight out in both the title and
b) The OP to admit it is ignorant
c) My username suggests incompetence (I chose it for this reason) and
d) I am not plucking a resource at random, I am looking for people who know what they are talking about
a) I come straight out in both the title and
b) The OP to admit it is ignorant
c) My username suggests incompetence (I chose it for this reason) and
d) I am not plucking a resource at random, I am looking for people who know what they are talking about
Pothole said:
Do you know how hand made links are made? Pinch the sausage halfway along it's length then twist the two 'halves' in opposite directions to make two mini sausages. OK? (you may find the and open a little but that doesn't matter if they are good quality sausages.
I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
Ah right, thanks - no, I hadn't a clue that you could even try such a thing but it makes total sense. They were/are good butcher sausages, in fact from literally the best pork butcher in the crown dependency, so I will deffo try that in future!I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
Thanks - I seriously appreciate it.
Night
Somewhatfoolish said:
Pothole said:
Do you know how hand made links are made? Pinch the sausage halfway along it's length then twist the two 'halves' in opposite directions to make two mini sausages. OK? (you may find the and open a little but that doesn't matter if they are good quality sausages.
I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
Ah right, thanks - no, I hadn't a clue that you could even try such a thing but it makes total sense. They were/are good butcher sausages, in fact from literally the best pork butcher in the crown dependency, so I will deffo try that in future!I'd have been tempted to stick the pigs in with the chips at 200 (or whatever) and take them out when they brown, then wrapped them in foil and stuck them back in for the last few minutes.
Thanks - I seriously appreciate it.
Night
Somewhatfoolish said:
If were the type to hide behind a diagnosis I would note that I have dyspraxia*;
you do realise that dyspraxia is something to do with fine motor control, that if you have it you have less control over small fiddely movements, nothing to do with understanding and nothing like dyslexia.perhaps you should step away from the drugs for a while then try cooking
Slink said:
Somewhatfoolish said:
If were the type to hide behind a diagnosis I would note that I have dyspraxia*;
you do realise that dyspraxia is something to do with fine motor control, that if you have it you have less control over small fiddely movements, nothing to do with understanding and nothing like dyslexia.perhaps you should step away from the drugs for a while then try cooking
wikipedia said:
In addition to the physical impairments, dyspraxia is associated with problems with memory, especially short-term memory. This typically results in difficulty remembering instructions, difficulty organizing one's time and remembering deadlines, increased propensity to lose things or problems carrying out tasks which require remembering several steps in sequence (such as cooking). Whilst most of the general population experience these problems to some extent, they have a much more significant impact on the lives of dyspraxic people.
Slink said:
sorry, just dont really trust wiki for everything, an as it happens , i have dyspraxia aswell.
http://www.dyspraxiafoundation.org.uk suggests the same. I would hazard a guess (as I don't suffer from it and am not a Doctor) that it's not something which manifests itself the same way in every sufferer, perhaps?Slink said:
Lol
was going to say, it does actually make a bit of sence what you put, just have never been told that stuff by the doc who diagnoesed me.
Anywho, somewhatfoolish, did you burn it then? Or was it a sucsess story
Sorry mate, didn't mean to get at you. Indeed, OP, please let us know you're not lying in a gel bath at the local GH!was going to say, it does actually make a bit of sence what you put, just have never been told that stuff by the doc who diagnoesed me.
Anywho, somewhatfoolish, did you burn it then? Or was it a sucsess story
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