[Sca-cooks] Does pie crust freeze?
kiridono at gmail.com
Mon Nov 30 08:02:41 PST 2009
Or, of course, you could use one of those machines that seals it in a bag
from which all of the air has been removed.
On Mon, Nov 30, 2009 at 9:32 AM, Audrey Bergeron-Morin <
audreybmorin at gmail.com> wrote:
> > Another tip -- after you've squooshed all the air out of the ziplock, zip
> > it up to the last inch or so, stick a drinking straw in and "suk" MORE
> > out.
> I wrap the dough in plastic cling wrap before I put it in the ziploc bag,
> seems to work pretty well too.
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