How do you get unbaked pies to release after freezing?
458473
I love this pan for chicken/turkey pot pies. I cook them just enough for the crust to set. I take them out of the pan and freeze them when cool.
458474
If you lube the pan beforehand that should help; also cut a small piece of parchment for the bottom. Then when you push up on the pie, you can slide the bottom off and peel off the parchment. This could probably be reused. And in case you changed your mind, and wanted to bake in the pan, it wouldn't have to be removed first. I routinely do the paper on the bottom for springform pans & it works great. Hope this helps!
458475
Like anything else that is frozen, let it sit on the counter for 15 minutes or more, it will eventually thaw out and it will be easier to lift out. - J Allen
458476
I tend to agree with G. Murray about placing a small piece of plastic wrap between the pie and pan, just make sure you remove the plastic from the pie before baking. Sorry I have not used this pan in my freezer either like G. Broughton stated.
458477
I always spray pans with cooking oil and then dust with flour before baking. Maybe this would assist.
458478
I have never done this before, but if I did, I think I would lay a small piece of plastic wrap between the pie and the pan. Since the bottom of each space has a removable bottom, I believe it would be easy lifting and no sticking. Plus, you could probably use the plastic again and again. I hope this helps.
618532
The fruit/mint/whatever will float to the bottom and freeze there. I guess you could freeze half the sphere, then add the item and the second half of the water - that might work.
1716245
I solved that problem by putting the maker in the freezer overnight. Don't know why that worked, but it did--the low temperature broke the vacuum seal(?)
885106
I have used the glass pie plate to freeze pies after double wrapping them---first plastic wrap, then foil. If allowed to thaw to room temperature, there will be no freezer burn. It can then be eaten or baked as the case may be. I certainly would not use the carrier to store in freezer.
2111859
You are supposed to freeze when you receive the bread. Although my guess would be it was originally frozen & thawed in shipment. I've never had an issue with refreezing Udi's bread.
811743
Make sure you froze them long enough. And when getting them out, run under warm water for 30 seconds at a time and shimmy the popsicle out. Hope that helps!
372295
Forget the Potato Express. Try 10 seconds in mike, or toast normally; or wait a few minutes. Frozen bread thaws rapidly by itself.
1503070
These are not air tight so you would probably have to wrap the whole thing in plastic wrap then foil just like you would when freezing a cake
1004747
Definitely - esp if you wait a few minutes after taking it out of the freezer
2015311
The texture doesn't seem to get harder than softserve from the machine (unfortunately) You can freeze it in a tupperware in the freezer if you like the hand-dipped style texture.I find overchurning the mixture lets the ice cream turn back into "soup" as the bowl gives up all its chill, so maybe stop it at 20 or 25 minutes rather than waiting 30.
2015310
I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one... » Read More I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! « Show Less
1392699
I just remove the frozen patties from the containers and store them in a zip top bag. That frees up the containers for use.
1524694
You need to put a small amount of flour in the bag and shake it (with the zipper closed). I have also been refrigerating my pie dough before rolling it out. Usually refrigerate it overnight just because I work during the day. I have had no problems with the dough sticking. Hope this helps.
1721843
YES! Make sure your butter is VERY cold (I put mine in the freezer for awhile) so it doesn't gum up. The HB does a fine job for making pie crust dough.
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
458036
What works best for me is to cover the packages (cut to the size you want) with cold water. I let the packs soak for aboot 15 mins. and then knead the packs while in the water. This will remove all of the trapped air. Then let them soak for another 10 mins. Place the packs in the freezer until completely frozen.
1654339
I have sprayed the pan with non-stick spray before putting in the dough. If needed, after the cake has cooled, you can nudge some corners loose with the handle end of a fork or spoon until it's all loose.