Cooking questions you need answered

[bloviatrix]

Last night I made a batch of pizza dough (King Arthur recipe). I let rest in the fridge for about 18 hours when I realized that I can't use it tonight. Is it a problem if I freeze it until I'm ready to use it?

[small h]

I've never had a problem with freezing pizza dough. You just have to let it sit out for a few hours before you bake it.

[splinky]

it'll freeze fine, just make sure to double wrap so you don't get freezer burn

[backyardchef]

As others said....No problem. Just give yourself plenty of time to slack it and temper it before you need to bake the dough @bloviatrix

 

Edited December 2, 2024 by backyardchef

[memesuze]

I'm considering making just the curd part of David Tanis'  Cranberry Curd Tart and serving it in individual ramekins. Instructions call for the curd to be cooked over low heat until nearly bubbling and thickened, about 10 minutes. Then cooling the curd until filling the tart shell, which is then baked at 350 another 10 minutes to set up the curd. 

Should I fill the ramekins with the initially-cooked curd and bake them in a water bath the final 10 minutes or should I simply lengthen the original 10 minutes thickening time? I've never made curd before so I'm not sure how to determine it's set enough if I simply lengthen the initial cooking time. 

[splinky]

my gut says, after initial cook over low heat, cool the curd in the ramekins (covering them with plastic wrap to avoid a skin). the initial set happens while it cools (for like an hour in the fridge), when you think it's pretty set, you can serve. If it's still a bit runny serve with ice cream. i kind of don't think you need the bake at 350.