I made Oreo fudge on the weekend - OMG, so good!
Question for those who've made fudge - once it's set in the fridge and you've cut it all up, do you store it in the fridge or in the pantry?
I've been keeping mine in the fridge, but I suspect it might be nicer (especially in winter) if it was stored at room temperature in an airtight container. Not sure if it's okay to do this though, so I'm playing it safe and keeping it refrigerated.
Pulled pork to serve in brioche buns
Oops wrong thread!
About to put a corned beef on in mine
This is an addition to this thread mixed with a vent. Decided to try a lamb shanks recipe from the SCC book 1. It said 4 hours on high then 2 on low. Well I've got news for them I'm sitting at around 8.5 on high and it's not quite done. Dinner was a fail and the recipe was.... Awful in my opinion. What a waste of meat, effort and anticipation all day. Even after adding a little of this and a little of that trying to improve the flavour. Its now 915 and this is still in my slow cooker in an attempt to save it.
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