Tue, Jan-09-07, 13:11
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Registered Member
Posts: 2,341
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Plan: As LC as Possible
Stats: 320/270/210
BF:
Progress: 45%
Location: Houston, Texas
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Quote:
Originally Posted by penelope
I made the base this week and I baked it in a 9x13 ceramic dish. It was puffy about one inch thick. Refrigerate. The next day I brought it to room temperature and I put the filling on top and finished cooking it. It was perfect; the base tightened up and became a stiff crust.
I had the last piece the day after, straight out of the fridge.
It was very tasty cold because I did not want to wait to have it at room temperature.
I think that making it in a non metal dish is better, the one I made before in a stainless steel dish had a different texture and since glass is hotter it does make the crust crisper.
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Good idea....... I have been doing it a few min after it cools coming out of the oven...... adding the toppings and then finishing the baking... I will try the overnight trick next time.. thanks for the updated advice. J.
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