Crust In Advance - Baking Peach Cobbler?!
I want to make a Peach Cobbler that requires a crust!. I want to make the Cobbler tomorrow so it is made at least on the same day it will be served, but in my mind I want to get the Crust part overwith!. So, can I make it, keep it in a ball form, put it in the fridge, and then when I complete the Cobbler tomorrow, just take it out, or is that too long to keep in the fridge (will it/does it go bad) - Never done this before!. How long before I plan on putting the Cobbler in the oven should I take the Dough out of the fridge if this alternative is a viable possibility!.
Thank YouWww@FoodAQ@Com
Thank YouWww@FoodAQ@Com
Answers:
It won't go bad that quickly!. You can keep it in the fridge in a ball if you take it out about 2 hours ahead of when you want to roll it out so it has time to soften!. You can also roll it out ahead of time, put it on a big plate covered in plastic wrap and place it over your cobbler before you put it in the oven!.Www@FoodAQ@Com
What kind of crust are you making!? A cobbler doesn't get the same type of crust as a pie!. A really good cobbler cust recipe is just bisquick with water-just eye ball it to a little thinner than a drop biscuit consistency!. Add in some cinnamon and sugar!. Drop on top of the cobbler, and give another good sprinkle of sugar!. Bake until the fruit is hot and the crust done all the way thru!.Www@FoodAQ@Com
The scenario you described is actually ideal for pastry crusts -- plenty of time to chill and relax before baking!. This crust will probably be one of the best you've ever made!.Www@FoodAQ@Com
yes you can but youll have to take it out 1-2 hours before cooking also if your inexperianced at making crust don't itll make the dough alot harder to work withWww@FoodAQ@Com
IDKWww@FoodAQ@Com