SC - sauces thickened with eggs: long post

[Dan Gillespie]

> 
> I for one would like to know what the results are.  I need to make 17
> loaves of bread for a feast.  This would have been a good way not to make
> ourselves crazy.  
> 
> Mairi
I just read this weekend in Cookwise (awesome book) that the easiest way to freeze bread dough is to let it rise the first 
time, punch down, form into loaves and place in the pans you intend to bake in (if any) and freeze.  Once frozen, it may 
be removed from the pans and wrapped.  To use, remove from the freezer, unwrap, and place back in the pans.  Let rise 
and bake as normal.  It will take about 3 more hours to rise the second time than if unfrozen.

About "Cookwise : The Hows and Whys of Successful Cooking" by Shirley O. Corriher, ISBN: 0688102298, List $28.50, 
www.amazon.com $19.95.  This is a must have book for experimental cooks.  Amazon.com describes it like this:

Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, 
Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and 
reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as 
when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond 
capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic 
knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious 
fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book 
contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. 
"At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast 
Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret 
Marquise in five. 

 "Corriher is a true original--an experienced cook and teacher who also happens to be a trained chemist and a great 
storyteller."--Harold McGee.
 
> On Sun, 18 Jan 1998, Tara Sersen wrote:
> 
> > Hello, all!
> > 
> > Today a friend and I were discussing making bread for feasts, and were
> > trying to figure out how to freeze dough so we can do all the hard work
> > way in advance.  I remember reading about doing this a long time ago,
> > but I don't trust my memory.  I seem to recall that you let it rest/rise
> > the first time, punch it down, then freeze it.  Then it can be thawed,
> > kneaded and raised the last time.  Has anyone tried this?  Does anyone
> > know off hand of any recipies that freeze well like this?
> > 
> > We were going to experiment with this over the next few months, so would
> > ya'll like an update about it later?  We were going to make two loaves,
> > freeze one and bake one, then bake the frozen one after a few weeks to
> > compare it to the other.  So, it'll take us a while to have results!


Best Regards,

Paul Shore                       | Email: shore at dcainc.com
Sr. Research Engineer            | Phone: (918) 225-0346 X1021
Doug Carson and Associates, Inc. |   Fax: (918) 225-1113
1515 East Pine, Cushing OK 74023 |
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