Polls tend to be a small sample of a population and if elections are anything to go by, are not that accurate. Considering the disruption to people's lives and livelihoods living in lockdown and restrictions, uptake may actually be higher. I hope you're right, who knows polls may be either totally ...

I should have been more specific...you would do it in a sealed container..

You would need to clean the salt off the meat - a good wipe does that. Then pack in all new salt.

Gwen... the WHO have asked for a minimum efficacy of 50% but have said they would like at least 70% There are currently 11 Covid-19 vaccines in late-stage trials and over 200 others being developed. The two front runners have been touted to be Pfizer and Moderna. Currently the vaccine with the best ...

I wonder if it was dry salted....a bit like the way you make hams like Proscuitto... pack it in salt - make sure all the outside area is covered. Change the salt if it is damp because it's pulled all the moisture out of the meat it can. That would give it that harder feel to the meat. Once the meat ...

I will do what most nurses do and listen to the science.

We get this in NZ now ...I love this show, what they do with the items brought in and the stories that go with them.
I think my favourite so far is the rocking horse...they managed to restore it and leave her deceased husband's initials under the saddle where he had painted it previously.

No it stays in the brine. If you want to store it for more than a month you would need to change the water: Take out the meat and rinse with water. Toss out the existing brine water. Make a new brine with a 15-20 percent salt concentration. Wash and sterilize the container. Add ½ of salt to the bott...

I don't know if it's just a welsh thing... but before refrigeration it was common to preserve in salt (particularly beef and pork). The method I know is a brine of 4 cups of water to 1 of salt (the way they knew it was the right amount was you could float and egg in it). Put the meat into a containe...

Just saw this and don't know if you've tried putting things inside a paper bag to help keep the crust. Keep them at room temperature to prevent condensation so that they don't soften. If you want to keep for longer (say up to 5 days) then seal the paper bag inside a plastic storage bag. and squeeze ...

......My Grandmother who was with us at a weekend taught me to make Yorkshire puddings, and when I moved into a flat at twenty one, my flat mate and I learned to cook!!! Our meals were simple, cauliflower or leek cheese, half a shoulder of lamb on a Sunday, on our limited income, but anyone can lea...

I just wish that cookery lessons were still given in schools. People have lost the art of making a hearty meal for a family......... I do feel sorry for the kiddies that are going without today but it need not happen with a little more knowledge of basic cooking. I agree June - I think it's such a ...

I get they are trying to keep cost down and it's done off their own back which is admirable but I would have thought that a pasta or rice salad with ham /cheese would be more filling (because for some kids that might be their only meal of the day) and will keep...leave out the soft drink they don't ...

Is that legal. Or are you making poteen? I have no idea but it was by accident and hopefully never to be repeated because it was such a waste of time {rofwl} Will they come true from seed? I have a greengage tree (now horizontal but still alive), and a wild greengage in the shrubbery that has come ...

I dye my own hair and have done for as long as I can remember ...I have long hair but I only use half the bottle and tube of mix to do the roots so a box lasts me 2 sessions so is really cost effective.

DH was given a kit last christmas to make our own gin from vodka & flavour it with various botanicals. Every few months we make some from the cheapest vodka we can find, its been very good so far. I also recommend Raspberry vodka, and blackberry whisky. I've got a still for doing just that....the f...