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Pain d'Epice question.

 
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Barbara



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Tue Jun 17, 2008 4:23 am    Post subject: Pain d'Epice question. Reply with quote

I'm making Pain d'Epice and want to freeze it for next month when we have guests staying. Should I still rest it at room temp for 12 hours before freezing?
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Barbara
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clotilde
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Joined: 24 Sep 2004
Posts: 443
Location: Paris, France

PostPosted: Tue Jun 17, 2008 11:42 am    Post subject: Reply with quote

Dear Barbara,
Excellent question. I've never proceeded this way, but I'd suggest you freeze it right away (once it's at room temp, of course).
Clotilde.
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Tue Jun 17, 2008 11:14 pm    Post subject: Reply with quote

My scientific son would suggest you do a control test by resting one Pain d'Epice for 12 hours prior to freezing and compare it with one you have frozen without resting.

'Cos you can never have too much Pain d'Epice. Clotilde, I had a few different supermarket versions when we were in Paris, and that was the first thing I cooked when we got home. You're right - there's a big difference between 'very good' and 'ordinary'.
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Barbara



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Wed Jun 18, 2008 2:11 am    Post subject: Reply with quote

Thank you Clotilde and Judy. Actually I'm not know for my patience. I ate a slice (with creamed rice) as soon as it came out of the oven, then another slice (this time with butter)when it had cooled. Then and only then, did I wrap it in foil and put it in the freezer. I'll need to make a second one as it was excellent. I have some ideas for using as a dessert.
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