[Sca-cooks] advice on freezing

[Denise Wolff]

>From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
>Reply-To: jenne at fiedlerfamily.net,        Cooks within the SCA 
><sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] advice on freezing
>Date: Sat, 11 Jun 2005 00:42:44 -0400
>
>Greetings! I'm doing precook this weekend for my feast next weekend. I'm
>worrying about premaking and freezing some of the things.



>But what about thawing beef to slice, pound and stuff/roll it for aloes
>of beef, then refreezing? Will that be ok?

The introduction of the stuffing gives you more chances of contamination. 
It's not a good idea.

>Also, I'm thinking of pre-making the carrot-cheese pies but not baking
>them, just freezing them and then baking them when thawed. Or would it
>be better to pre-bake and then freeze?

I'd think you might have to worry about the separation of the liquid in the 
cheese if you prebake. The first idea seems to be better.

Are you worried about oven time? Because it seems that these would do better 
if made on site.

Andrea





"Cookery is not chemistry. It is an art. It requires instinct and taste 
rather than exact measurements. ~ Marcel Boulestin "

“Non cooks think it's silly to invest two hours' work in two minutes' 
enjoyment; but if cooking is evanescent, well, so is the ballet.”
Julia Child(1912-2004)

http://homepage.mac.com/rickwolff/andrea/
SCA-AuthenticCooks-subscribe at yahoogroups.com

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