Foodreference.com - Cooking Tips Section
Cooking Tips & Kitchen Tips & Hints - Measurements, Cooks Tips, Shopping Hints, Serving Recommendations

. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Poetry & Humor . . Cookbooks . . Food Posters . . Magazines . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You Are Here >  Home >

COOKING TIPS >  Cooking Tips "D" >  Dough >

 

Next Tip>

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

Dough

Unbaked yeast dough can be frozen. It is best to freeze it before the final rising period. Let it rise the first time, punch it down and shape into the desired shape and then freeze.  Thaw it at room temperature for 3 hours or overnight in the refrigerator.
 

. Cooking Tips "D" . . Daikon . . Dandelion . . Dash . . Dates . . DDT . . Defrosting . . Dehydrated Food . . Dieting . . Dill . . Dishes . . Dolphin . . Dough . . Doughnuts . . Dried Fruit . . Duck . . Duck Eggs .

. Home . . About/Contact . . Facts & Trivia . . Recipes . . Links .