I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day.
The recipe specifies 2 refrigeration steps: one overnight, the other for 2 hours (overnight for the boudin, 2 hours for the rolled boudin balls before deep-frying). From what I understand, this is so that the balls don't explode when deep-frying, because there's a lot of moisture in them (although I don't understand how the freezing helps - they will cook through completely anyway, right?).
I was wondering whether the refrigeration times can be shortened - less time, and also by using the freezer. This post seems to hint at it being possible (?)
Beginner cook, so would appreciate any advice and explanation!