On Mar 7, 11:28�am, "Nancy2" > wrote:
> On Mar 6, 3:43 pm, "Sheldon" > wrote:
>
>
>
>
>
> > "Nancy2" wrote:
> > > "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").
>
> > > > 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 should add that when you thaw it out, wait to unwrap it until it is
> > > ready to heat or until it is totally thawed.
>
> > Why would you thaw it, none of the frozen pot pies in the stupidmarket
> > freezer case neeed thawing, just take em out of cardboard box and pop
> > em in the oven in their little foil pans. *And you don't need to wrap
> > pot pies for the freezer like they're a time capsule, just pop em into
> > any plastic bag and close securely, a twist tie, or just tie a knot.
> > None of the fully prepared frozen meals, caseroles, even pizzas need
> > defrosting, in fact defrosting prior to reheating causes a loss of
> > quality. *And you certainly don't want to leave a meat pot pie to
> > defrost out on the countertop.
>
> If you freeze it for a month or more, it will get some freezer burn if
> it has airspace around it. *
>
>Different
> strokes, and all that.

When folks need to add those types of --don't dare challenge me
disclaimers-- it simply means every word they wrote is a big fat lie
and/or they haven't a clue what they're talking about. Your warning
in no way threatens me, I take it as a challenge.

Baked pie crusts and other baked goods do not get freezer burn...
eventually ice crystals may form and if not well wrapped they absorb
odors, adn they may eventually go rancid, but no freezer burn. Only
exposed surfaces of animal protein that contain substantial water like
meats and eggs get freezer burn (and rarely within a month or two)...
most cheese and dry sausage does not get freezer burn either. Baked
goods like breads, cakes, and pie crusts do not get freezer burn
mostly because baked goods surfaces do not contain much water. Frozen
pizza is not even wrapped very well yet they can remain frozen a long
time (a year or two) and no freezer burn will develop, however
eventually flavor and texture will be compromized... ice crystals will
form, crust will become stale, cheeze and pepperoni will become
rancid... but no freezer burn will develop, especially not on the
baked crust.

Sheldon