New answers tagged freezing
I brown the lower crust put in my home grown apricot filling top the pie with unbaked crust then freeze. Later in the year I pull one out , let it thaw and bake as normal. Perfect, I am eating a hot pc. with ice cream right now!
Fats can have a complex molecular structure: Not only do elements have different properties, resulting in different behavior when exposed to heat or cold, but there are bonds between atoms that may be affected by these different neighboring reactions. Think of this somewhat like the way a frying pan heats up very easily, but the plastic handle of the pan ...
If the stew is already prepared, you should be able to freeze it with very little problem. I freeze cream sauces all of the time. Individual portions are ideal because they freeze more quickly with less/smaller water crystals. If the stew is not cold already, chill it in the refrigerator before before moving it to the freezer. Breaking, or separation of ...
Chutney as we know it in the British Commonwealth is a vinegar based sauce. This means that the vinegar introduces enough acidity into the environment that spoilage bacteria is unlikely to grow. You mention that your sauce has vinegar in, so I believe this to be the case The vinegar in the sauce is likely to have the effect of pickling the mango in a ...
There's generally no "safety" issues with freezing anything (provided your freezer is sufficiently cold and stays that way). Freezing is very good for preserving all sorts of food for indefinite amounts of time. The main problem with freezing is loss of quality - loss of moisture (freezer burn) and cell expansion are your main issues. Neither of these make ...
Short answer use convection. Use a small fan beside the cheesecake in the refrigerator blowing horizontally over it(covered of course). This will result in the cool air pulling the heat away from the cheesecake. It should decrease the cooling time by roughly 30-40% or by about 4 hours on a 12-hour chill time.
A few cycles each in the fridge and freezer might help, if you're careful, and lucky. You should probably still have a back-up plan, if it doesn't work. and be prepared to keep the cheesecake for yourself if it doesn't end up quite right. You will want to avoid freezing the cheesecake - as Ammnar Naseer said, that can affect the texture negatively because ...
Don't freeze it. I tried that. The ice crystals that form at the lower temperature make the cheesecake texture awful and can cause cracks. However, people will eat warm cheesecake so just chill it in fridge for whatever amount of time you do have.
I wouldn't freeze it, especially if you're planning to serve it at a party (and thus wouldn't want to risk a failed experiment). Likely, the outside of the cheesecake would freeze but the center would remain warm. If you haven't made the cheesecake yet, you could try making small individual-sized cheesecakes (in muffin tins, perhaps). If it's already been ...
Use a plastic bag... It's good for thawing and slow freezing. Just keep your bottles in the bag.
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