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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Melba's Jammin' > wrote in
: > In article >, Wayne > Boatwright > wrote: > > > Melba's Jammin' > wrote in > > news:thisisbogus- : > > > > > Can I prepare to baking stage my tourtiere the night before I > > > want to serve it? I.e., line the pie plate with the crust, put > > > in the filling, top with the crust, then refrigerate overnight > > > to be driven 2-1/2 hours before baking. I await your counsel > > > with bated breath. > > > > Assuming your filling is not that wet, it should work just fine. > > > > Many years ago, a co-worker used to bring several tourtiere to the > > office for our Christmas party. She pre-baked them the night > > before and reheated them in the oven at the office. They tasted > > fresh-baked. > > > I guess either method would be successful. > > Thanks, Wayne. What I wanted to hear. Thought about baking them > here and re-heating, too. That would be the easiest choice and I > may well do it. Reheat in a hot oven or a slow one, you think? I > think we've just nuked individual servings in the past. The ready made ones I buy are recommended 350F for 15-25 minutes to re- heat. And those are ready cooked just require warming. -- Starchless in Manitoba. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl |
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