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two questions... - foodfiend - 02-10-2011
One, is it possible to successfully freeze ricotta?
Two, I am making chicken breasts stuffed with cheese, artichoke hearts, and lemon and am wondering if I can make the stuffing and stuff the chicken, then refrigerate it for two days before cooking? Or would it be better to cut the pocket in the chicken breasts, prepare the stuffing, then stuff and cook two days later?
Thanks!
Re: two questions... - Gourmet_Mom - 02-10-2011
I have no business answering this, since I have never done any catering and rarely make up this kind of thing days ahead. But personally, I'd refrigerate the stuffing separately.
Re: two questions... - DFen911 - 02-10-2011
The rule I live by, never ever stuff until just before cooking. Bacterial grows between the meat and the stuffing.
Re: two questions... - cjs - 02-11-2011
Yes, what Denise said.
I think I have frozen ricotta before - (it's a shorter list to know what I haven't frozen
) and if I remember correctly, it was a little watery, but stirred back together pretty well.
Re: two questions... - Lorraine - 02-11-2011
Yes, what Jean and Denise said.
I have frozen ricotta, as well as dishes like stuffed shells with ricotta that were fine.
Re: two questions... - Gourmet_Mom - 02-11-2011
Shoot! I've frozen stuffed shells before...DUH! I didn't think about that.
Re: two questions... - foodfiend - 02-11-2011
Thanks! I'll make the filling separately. And pop the ricotta in the freezer.