Dear B-Reader,
In my rush to get ready this morning, it dawned on me that it has been several months since I offered you some of my time-saving tips (didn’t catch the last snippit? http://katherinechalkley.blogspot.com/2010/12/save-little-tick-tock.html).
Spend a few minutes reading below, and save boo-coos of time later!


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I did this! |
3. I like to try my hand at baking on a fairly regular basis. I double the recipe for pie crust, use half of the dough for the pie for which it was created, and freeze the other half for the next time when I’m pressed for time. My fave pie crust recipe is Martha Stewart’s pate brisee, of course (http://www.marthastewart.com/355359/pate-brisee-make-two-9-inch-single-crust-pies-or-one-double-crust-or-lattice-crust-pie). To prep dough for freezing: make dough into ball, wrap in plastic wrap, insert into plastic ziplock bag designed for the freezer, smoosh out all of the air and flatten dough ball into disk in the process, pop into freezer. To thaw dough for the next flaky masterpiece: remove frozen disk from bag, place dough (still in plastic wrap) atop kitchen counter and allow to thaw at room temperature for up to one hour. Remember, when rolling out dough, you want it to be perfectly chilled.
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