On Mar 6, 4:14 pm, "Nancy2" > wrote:
> On Mar 6, 3:02 pm, "Dee Dee" > wrote:
>
> > I made "Barefoot Contessa"'s Chicken Pot Pie(s). We ate one of them
> > for late lunch (baked in a regular Pyrex 10" pie dish - with handles).
> > The one in this picture www.tinypic.com/2ihou3l.jpglooks smaller
> > than it is. It has been baked in a stoneware (probably Psfalgraff)
> > deep dish that probably goes from freezer to oven (though I am not
> > totally sure). It is 10" wide, (the same as the pyrex pie dish, but
> > is deeper @ 3").
>
> > I'm not sure now to wrap this in order to keep it intact and no
> > condensation/freezer burn. Can someone give me some advice? The crust
> > was wonderful.
>
> > Thanks so much.
> > Dee Dee
>
> I am having a great experience with the Glad Press 'n Seal Freezer
> Wrap. You can smooth this down right on top of the food item, seal it
> to itself all around the dish, and then put it in a freezer Ziplock.
> I have had no freezer burn with individual ground beef patties, pork
> tenderloins, chicken tenders, quiche, or anything else since I started
> using it. You just need to make sure it is as tightly against the
> food item as possible.
>
> N.


Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
to wrap foods that have fats touching the wrap, such as pie dough,
etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
a deli wrapper and then put them in a freezer Ziplock.

Gallon-sized ziplock is the largest I can find and this dish wouldn't
fit into it.
Dee