How far ahead of time can you make applesauce (w/o canning)?
9 years ago
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make ahead party puffs - how far ahead?
Comments (4)bbstx, I note that you have no room in your freezer, even though unfilled they freeze nicely. They'll keep in an air tight container for a couple of days, and then, as LindaC mentioned, you can reheat them and they'll crisp back up a bit. I love the darned things, and you've reminded me that I haven't made them for quite a long time. Maybe this weekend, my family really likes them with the cream cheese/cornbed beef filling but I definitely don't want to make them very far in advance and fill them. Annie...See MoreHow far ahead can I make a seafood pasta salad?
Comments (16)No need to apologize, sands. I totally knew that you were referring to your own facetious comment, not mine. My reading skills are much more advanced than my cooking skills, I promise. :) But thank you for being concerned that you not hurt feelings unintentionally. The nature of the internet is such that it can really cause some awful misunderstandings... Linda, what you're saying certainly makes sense *in theory*. I guess what I'm saying, though, is that I haven't found it to make a significant difference *in practice*. For instance, is there ever liquid in the bottom of the bowl of leftover tuna/chicken salad? Yep. If there's a good bit, I drain it off; if just a little, I mix it in. Either way, I've never thought it tasted waterlogged or that the texture was compromised. Another example is our very favorite pasta salad. No seafood in that one. Just pasta, raw veggies (including most of the ones you listed above, like cucumbers and tomatoes and onions), seasonings and an Italian dressing-style marinade. The original recipe calls for it to be refrigerated for 24 hours before serving. I actually like to hold it for 48 hours, because that's when the flavor is at its' peak. In theory, it should be so mushy and watery by then that nobody would want it. In practice, it actually holds up well for another day or two before the texture of the vegetables finally starts to deteriorate. Maybe y'all are more sensitive to the watery thing than we are. Maybe every pasta salad is different in this respect. Whatever the case, I'm gonna stick to my method this time, guys. lol But I do want to add that it's a pleasure to have a (civil) debate with people who are so knowledgeable and experienced. In the short time I've been hanging around this forum, I've learned an incredible amount. Thanks for sharing! sm...See MoreHow far ahead can I make this dessert?
Comments (26)I was intrigued, since that seems to be the universal description, so I ran it down. The All-Clad site even says "porcelain" but doesn't explain. A customer review on Cooking.com says "heavy, non-metal insert". Here's a description from Metrokitchen.com: With the All-Clad Copper-Core porcelain double boiler insert, you can melt chocolate or gently reheat foods with confidence. This duo features a 2 quart sauce pan made of five layers of metal, including a core, copper layer to generate optimum heat distribution and conductivity. The 1.5 quart insert has a porcelain base to be placed over gently simmering water. You'll gain optimal temperature control of delicate ingredients without the threat of scorching or burning foods. This set comes with two lids to fit each piece individually. The All-Clad Copper-Core porcelain double boiler insert includes the following items:* Exterior pot is a 2 quart All-Clad Copper Core sauce pot* Insert is white porcelain with a capacity of 1.5 quarts* The porcelain comes with a stainless ring that fits around it. This ring has a handle to make the insert easier and safer to remove from the exterior pot* All-Clad stainless lid* Fully-clad All-Clad Copper Core cookware is made in the USA. Lids are currently being made in Asia. AHA! Progress! Then I found a much better picture on good old Houzz: Here's another view from Jlhufford.com It's a porcelain bowl grafted onto an All-Clad pot handle! It's actually a pretty cool design. It gets to be their signature stainless steel, but still a perfectly non-reactive interior. They have a larger one that they say is non-reactive because it's 18/10 stainless, and that's sort of true, but the porcelain is better. :) The picture at Chef's Arsenal that confounded you is probably of that bigger insert. OTOH, the shape isn't the most convenient looking. I haven't found a picture of the interior, but, for whisking, a true bowl shape works better, and, especially, a wider opening so you have room to work sideways, rather than up and down. Pyrex, Duralex, Arc and Anchor Hocking all make appropriate glass bowls. :) They're often sold as cheap open stock at grocery stores that have housewares sections, and they also come in nesting sets. Very useful things to have around. I have the Arc set, an extra from the "Arcoroc" days that was my mothers (most useful size and most used) and an extra set of the four smallest. You could check the market for a good bowl to use as a double boiler. :)...See MoreCan you suggest make-ahead party foods for me?
Comments (30)These are OH-SO-GOOD! I have made these dozens of times and everyone loves them: Tortilla rollups These tortilla roll-ups are very popular, especially for holiday entertaining. Serve with salsa, Ranch dressing, sour cream, guacamole, or use your own favorite dip ideas. Ingredients: â¢5 large flour tortillas â¢1 bunch green onions, chopped â¢4 ounces chopped green chiles, drained â¢8 ounces cream cheese, softened â¢8 ounces sour cream â¢1/2 pound Cheddar cheese, shredded â¢salt and pepper to taste â¢salsa, sour cream, guacamole, or your favorite dip ideas. Preparation: Have tortillas at room temperature. Place the remaining ingredients in a bowl mix with an electric mixer on low until well combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic wrap. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve plain or with salsa. Note: tortillas will dry out if cut too far in advance. Serve with your favorite salsa or a few different dips, Ranch dressing, guacamole, sour cream, your choice. Makes about 60 appetizers. NOTES : These are good with crab meat or most any other meat, too!...See More- 9 years ago
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