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Cooling hot baked goods directly in the freezer

7 months ago
last modified: 7 months ago

I have been binge watching the GBBS and one thing they all seem to do, no matter what they are baking, is take pans directly from the oven and put them in the freezer.

Number one, if you do that at home you'd better not have anything else in the freezer; fair enough I get that.

But, apart from that, this shocks me. I would think going from a hot oven to a freezer would wreak havoc and cause issues with steam, etc.? I would think it might damage textures. And I've certainly never seen a recipe advising this.

Is this, in fact, inadvisable, but just necessary due to the time crunch? Or is it a legit technique?

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