Re: Freezing Brownie Batter

Posted by Matt on March 02, 1998 at 00:19:07:

In Reply to: Re: Freezing Brownie Batter posted by Gerard on February 23, 1998 at 12:15:30:

: I suspect you'd be better off baking it first then freezing it, try it both ways and compare.
: Either way, you can keep it in buckets in the cooler and it should last at least a week.
: Use pasteurized (table redi) eggs for better storage of the batter.
: I think freezing batter on trays is going to require either plastic bags to keep dehydration down and frost from settling or some other type of cover.
: Another issue is whether or not freezing the eggs in the batter is going to cause problems, if it does and you WANT to freeze the batter then use frozen whole eggs in the first place.
: confused yet>?

: Gerard!
Ya know after all that, I decided to make it up freash after all. I just now make a double batch and then add nuts to one pan and choc to the other. They seem to have a ong enough shelf life. So I'll bake fresh. Why comprimise on quality.

You want to sell your bakery. Why. Don't you love it here in the States, or do you just miss England.

By the way I am officaly off Compuserve. Thank god. I'm glad to be out of that Food forum too.