Casserole
Tips
Continued
from the previous page...
 Unsure
about the capacity of your baking pan? Measure water and pour
it in the pan to check.
Casseroles
really taste best when made in advance. Time will allow the flavors
to blossom.
To
freeze an unbaked or fully baked casserole: begin by lining a
casserole with heavy-duty aluminum foil, leaving enough of an
overhang on all sides to cover and seal the food later. Assemble
the casserole, laying it in the lined pan and either freeze the
ingredients until solid or bake and cool to room temperature
then freeze (it's not necessary to seal it up for this short
freezing time). Once the casserole is frozen, use the excess
foil overhang and seal airtight. Double wrap the foil wrapped
casserole in freezer proof plastic bags, label, date it, then
freeze until ready to use. (Meanwhile, you can use the casserole
dish for other purposes.) To thaw, remove the wrapping and place
the frozen food back into the dish in which it was assembled
or baked. Defrost and reheat or bake as recipe instructs.
Return
to Previous Page
Source: Laurann Claridge, Chef
and Food Talk Columnist of the Houston Chronicle, Houston, Texas
USA.
Return to Features
Contents Page
|
