tag:blogger.com,1999:blog-6281949376287382206.post239994074310120717..comments2022-11-14T02:10:42.444-08:00Comments on Eggology Egg Whites News and Information: Ask The Eggspert: What Holiday Recipes Do You Recommend that are Freezable?eggsecutivehttp://www.blogger.com/profile/01531205848887939083noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6281949376287382206.post-85305386118240661842008-08-27T13:09:00.000-07:002008-08-27T13:09:00.000-07:00I thought I would chime in here, as we do a lot of...I thought I would chime in here, as we do a lot of baking and sometimes have to freeze things in our pastry shop.<BR/><BR/>The things to remember when freezing are to cool, wrap and thaw! You need to allow ample time to allow your baked goods to cool-if they are even a little bit warm when you put them in the freezer, this will create moisture and that creates ice-which will in turn ruin all your hard work!<BR/><BR/>Foil is your friend when you wrap foods for freezer storage. It works great to keep food fresh-so don't skimp on the foil.<BR/><BR/>Thawing is the final piece to successful freezing-you can't get impatient with this one, so be sure to allow enough time for your item to thaw. If it is something that needs to be refrigerated, such as a cheesecake or lemon bars, be sure to thaw it in the fridge (overnight is a good rule of thumb). If no refrigeration is required, you can thaw your item on the counter. I recommend avoiding thawing in the microwave, as this dries out most baked goods. You can however, once the item is thawed, heat it for 30 seconds or less and still maintain all the flavor and freshness!<BR/><BR/>Happy Baking and Eating!Anonymoushttps://www.blogger.com/profile/04577707821277940038noreply@blogger.com