On Mar 6, 2:09 pm, "Dee Dee" > wrote:
> On Mar 6, 4:14 pm, "merryb" > wrote:
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> > On Mar 6, 1:02 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.jpglookssmaller
> > > 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").
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> > > 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.
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> > > Thanks so much.
> > > Dee Dee
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> > 2-3 layers of plastic wrap, and then a layer of foil. When you go to
> > reheat it, dont forget about the plastic under the foil!
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> Yes, this is how I've wrapped it initially for the refrigerator to
> cool and then to go later into the freezer, but it didn't seem so
> secure. I have to admit, I didn't wrap that well with the plastic
> wrap. I'll give it another go.
>
> Usually I put a sticker on the top of the foil to remind me that there
> is plastic under the foil.
> Thanks.
> Dee- Hide quoted text -
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> - Show quoted text -
When I wrap stuff, I pull the plastic out far and leave the box on the
counter. Then I put whatever I'm wrapping in the middle of the
plastic, and then wrap. That way, it's totally enclosed and the wrap
wont come off the top. Then I repeat, but turn the dish so the sides
are sealed, too. This uses lots of wrap, but it's a lot more secure
than just putting it on the top. I like your sticker idea