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3

At work the butcher makes 100's of sausage rolls in batches. We then cook 1/4, fridge 1/4 and freeze 1/2. We never have any issue with them being soggy, regardless of storage method. To be honest in a taste test you'd have no idea which was which. Also once cooked (as long as cooked properly) they don't go soggy for at least 2 days in the fridge. I'm ...


2

I understand that you want to store unbaked saussage rolls and bake them the next day. IMHO you should be fine as long as the filling isn't too wet. Chill the pastry and the filling well before assembling, this will firm up the fats and reduce seeping from filling to pastry dough. Same goes for puff pastry. If you want to be extra sure, you need to ...


-1

Honestly they will be best freshly cooked but there are few things you can do. Make sure they are cooled when you put them in the fridge to reduce condensation. You will want to use the oven not a microwave to re heat for serving. You could also try par cooking them and finishing them in the oven before serving that would help make sure crust is nice and ...


0

We normally remove the stems from the chillies before storing them in the refrigerator. This certainly helps prolonging the shelf life. As these kind of chillies are essentially for the flavouring/spicing and not for eating as a "vegetable", it is also a common habit to grind them into a paste (preferably with a little salt) and storing this paste in the ...



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