Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Dairy & Pareve Meals
Can I freeze Cream/Alfredo sauce



Post new topic   Reply to topic View latest: 24h 48h 72h

mirimiri




 
 
    
 

Post Wed, May 20 2015, 6:49 pm
Hello y'all,
I want to make ravioli with a cream sauce for sunday lunch (for shavuos),
when is the earliest that I can make it, can I make it and just mix the pasta in and leave it in my fridge? or should I make the pasta and sauce separate and keep it separate until serving, can I freeze the sauce?? Obviously I know nothing about storing cream sauces....I don't want to cook on yomtov, so all that ill have on is my hot plate.
If you happen to have a good recipe that would be great too! For now I think I'm using the one from the "chic made easy" cookbook
THANK YOU!!!! LOL
Back to top

mirimiri




 
 
    
 

Post Wed, May 20 2015, 7:05 pm
bump
Back to top

The Happy Wife




 
 
    
 

Post Wed, May 20 2015, 7:07 pm
From reading on the internet, it seems like it should work. I hope so, as I plan on freezing my Alfredo sauce.
Back to top

ra_mom




 
 
    
 

Post Wed, May 20 2015, 7:08 pm
I would not. Alfredo sauce needs to be fresh.
I would melt the butter and saute the garlic, then remove from heat, add the measured out cream and refrigerate. I'd continue the sauce right before the Yom Tov meal I would be serving it at. Shouldn't be hard to finish it off even on a plata or blech.
http://www.imamother.com/forum.....92681
Back to top

mom24.7




 
 
    
 

Post Wed, May 20 2015, 7:53 pm
I have frozen alfredo sauce many times. While reheating I sometimes add a bit of milk to make it thinner.
Back to top

nechyf




 
 
    
 

Post Fri, May 22 2015, 9:39 am
ra mom, according to your method, you would add the premeasured cream on yt, let it boil (simmer on plata?) and then whisk in the eggs to make it thicker?

am planning to serve this for shavuos nite with broccoli and salmon pieces - deluxe fettucinne alfredo! yum!
Back to top

nechyf




 
 
    
 

Post Fri, May 22 2015, 10:29 am
bump! can anyone advise? about to make this ; )
Back to top

ra_mom




 
 
    
 

Post Fri, May 22 2015, 1:29 pm
nechyf wrote:
ra mom, according to your method, you would add the premeasured cream on yt, let it boil (simmer on plata?) and then whisk in the eggs to make it thicker?

am planning to serve this for shavuos nite with broccoli and salmon pieces - deluxe fettucinne alfredo! yum!

I would add the cream now (otherwise how will you store the buttered garlic) and refrigerate in a container.
Take out, simmer on plata (you will have to baby it a bit, it's not like stove top).
Temper the eggs.
Then add and finish off according to recipe.

I would also put the cooked fettuccine in a colander in the sink, and pour a pot of boiling water of it to refresh and heat the pasta right before adding to pot of hot alfredo sauce.

Enjoy and good Yom Tov!
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Dairy & Pareve Meals

Related Topics Replies Last Post
Can you freeze hot poppers?
by amother
4 Mon, Mar 25 2024, 11:55 am View last post
Can I buy ice cream store hot choc fudge
by amother
6 Thu, Mar 21 2024, 3:14 pm View last post
Parve cream cheese frosting
by amother
0 Tue, Mar 19 2024, 11:51 am View last post
Can I fill and freeze these boxes in advance?
by amother
6 Tue, Mar 19 2024, 8:36 am View last post
Healthier sauce alternative to Frescorti? that tastes good
by amother
6 Thu, Mar 14 2024, 1:14 pm View last post