Re: Mobile Freezer 94fbr Serial Number
Vanina Mazzillo
A very common reason why your freezer leaks water is a cracked drain pan. As your freezer runs to keep food cold, it produces condensation. The drain pan is responsible for collecting this water to prevent leaks.
How to fix it: Begin by filling a basting syringe with warm water, then place the end of it into the drain hole and squeeze to let water out. This helps to remove any ice from the drain. Lastly, wash the drain pan with soapy water and a sponge before you rinse it out with water.
Food that contains a lot of moisture (frozen fruit, veggies, etc.) can increase the amount of condensation inside your freezer. Too many items that are placed against the back wall can also cause moisture to build up. As a result, water will gather, trickle down the wall of the freezer, and leak out the back.
How to fix it: Place towels below the freezer during the defrosting process. This works to soak up any water that may pool underneath your fridge. Remove them promptly to prevent floor damage.
Diagnostic Fee - Our in-home service professionals will look at your appliance, diagnose the problem, and give you an exact quote. If you choose not to have the repair done, you pay only the diagnostic fee.
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Get some bowls of hot water and place them on the freezer shelves, being careful to handle the water safely. The heat will raise the temperature in the freezer faster than the air in the room would alone, which helps to thaw the ice.
Josh is a copywriter at Domestic & General who works across our digital journeys and beyond. Starting out in journalism and travel writing 10 years ago, he's since turned his hand to technology and insurance. Josh is also a published short story writer with a novel in the works, and he's known to twang a tune on the guitar and banjo.
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Loved it :) But I did modify it a little bit - added spinach for extra veg. Also as I have a whole cupboard of whole spices, so I toasted 5 crushed cardamon pods and some cumin, mustard and coriander seeds in oil, before adding onion. Will definitely be cooking it again! I think also big chunks of zucchini would be lovely in this.
This is one of your best dishes, easy, so much flavour ( I confess that I always add slightly more spices than recommended ?). Honestly it's something I want to do in a dinner party because I know everyone will enjoy it vegan or not!!
Hey there, Izzy & Lily, aw thanks for taking the time to share your experience with the
Vegan Butter 'Chicken'. How exciting to hear about your first time preparing tofu as well. Happy cooking ?
Made this for dinner tonight - it was absolutely delicious!!! My husband had a second plate!! We added a few baby potatoes cut into quarters and cooked it in the sauce with the tofu and it was wonderful ?
Wow! I can't believe I made this! It was not complicated! I also made the bread that goes with it. I need to leave a review for that too. I'm learning so much and I'm so proud of myself! Thank you for helping me cook healthier food!
It was creamy and so tasty and an instant hit with my non-vegan friends. The curd we get in my region is sweeter, so I added lemon to make it a tad bit sour. But overall, the recipe was so good. And I have a problem with being distracted with a lot of things and overwhelmed in the kitchen. So, the tick mark option on the menu was so ingenious to keep track of the action items done and move ahead in the recipe. Thank you!
Yay! We're so happy that you're enjoying the vegan butter "chicken", Sanhita. In case you're using our Pick Up Limes App, clicking the "make" button at the bottom of the recipe screen will open step-by-step cook along instructions with pictures. Happy cooking! ?
1) Our cashew mixture ends up pretty smooth. If the cashews didn't soak for the recommended 10 minutes or aren't soaked in boiling water, the texture might come out a bit grainy. The cashews help to make the curry a little bit thicker, but cashew butter may be too thick and concentrated in flavour. You could leave out the cashews or use equal parts plant-based creamer, like soy creamer or oat creamer instead if you'd like.
2) To reduce sourness, you can consider decreasing the amount of tomato paste. Tomato paste is concentrated and can have a tangy flavour. You can also add a bit more agave syrup or a swirl of coconut cream to help balance out the flavour profile.
I have been promoting ur website on instagram and FB and show all my friends your site since 2018.
Your recipes are the best. This is my favourite (I don't use tofu tho), I just roast cauliflower in those spices),
plus my other favourite recipe is your granola with tahini.
U even offer a hair cutting tutorial. Your videos clearly explain the steps but the recipes are full of flavour.
Hey there, Jill, aw thank you so much for your incredible support since 2018! We're thrilled you enjoy our recipes and happy to hear you found our hair-cutting tutorial helpful. Our goal is to make every experience flavorful and informative. Stay tuned for more delicious surprises! ??
This is the BEST vegan butter "chicken" i have ever made and tasted! I think i might just add some spinach to it next time to add some greens. My mom loved this too. Thank you so much for this recipe!
I love this recipe. Definitely a new favourite. It melts in your mouth!
I have made tofu butter chicken before, but that recipe involved so many steps and took forever. This recipe is simple and quick and tastes even better.
I was drawn to this recipe because I love the spices in it. The dish is amazing with an added floral note. I haven't eaten butter chicken, but I can't imagine that it's better than this. I don't use yogurt, so I whipped up some aquafaba for the perfect substitute. Delicious!!
PS - the app is fabulous!
Yessss! Finally found the best vegan butter chicken recipe!!!! Thank you so much for sharing this amazing recipe. My partner is not vegan and so butter chicken has always been a favourite for him at his favourite Indian restaurant. After trying this vegan version he says this recipe is even better! Everyone needs to try this.
Yum! Very flavorful, easy to whip together, and I loved the smell of the tofu as it cooked in the yogurt spice. Next time I would omit the cashews, they made my sauce grainy even after blending on high speed, but I will DEFINITELY be making this again!
Hey Hannah, if the cashews didn't soak for the recommended 10 minutes, boiling water can be used to soften them and ensure a creamy texture instead of a grainy one. They can definitely be omitted too though. So happy the recipe was still enjoyed ?
Thank you so much for this incredible recipe and the hard work you put into delivering such amazing content! It's not the first PUL recipe I try (I have been following you for months now), but it's definitely the best so far. I will surely cook this again and again as long as the cold Berlin winter lasts. :)
Hey Breana, a serving is a quarter of the recipe which is closer to 1.5 cups for this one. It depends a bit on how saucy the curry ends up being. We'll note down the feedback and aim to be more specific with serving sizes ?
Hey Monsa, it's definitely not a must. It simply helps to balance out the tartness from the tomatoes. You can leave it out entirely, or if you find it a tad too tart when taste-testing, add a little sweetener of any kind, like sugar for example :) Enjoy!
We enjoyed this curry very much. It was a nice change from our usual dalh. It is very creamy and flavoursome. We served it with basmati rice, curried patra leaves, poppadoms and lime pickle ? With the pad thai, this is another Saturday favourite. Thank you!
This was incredible! I didn't use cashews but it was fine without and the sauce was brilliant and the tofu was lovely. I might make either separately and explore combining them with other dishes. I cannot get over the warmth and kick and tastiness. This was the kind of dish I always assumed I could only get in a restaurant or as a takeaway, so happy to know I can make it. I made it with rice.
Thank you so much for this recipe Sadia. It's my mom's absolute favourite. Whenever I come home for a visit she asks me to make this meal for her. Usually she's not that fond of spicy foods but in this dish it is so well balanced and just feels warming. Last time I added some leftover fried zucchini and carrots to the sauce after blending which was also really good.
P.s I really enjoy watching your inspiring videos! They are always so calming.
Lots of love from Germany!
Hey Kristy, coconut milk in a carton is much thinner than the full-full canned varieties. Cashew cream, or an alternative plant-based cream such as almond, would be nice for a creamy sauce. A homemade creamer (such as pulverized cashews in water), or unsweetened plant-based milk could also work for a thinner sauce. We hope you enjoy the recipe if you're able to give it a try ?
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