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Old 05-06-2005, 07:10 PM   #11
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you're welcome. as a matter of fact i think it was elf who said there is no such thing as a stupid question in here. and you know what... there's really not. if you don't ask, how are you supposed to know?
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Old 05-06-2005, 07:19 PM   #12
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Old 05-06-2005, 07:25 PM   #13
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another question.

it says to "chill" the graham cracker crust for 45 minutes...do I put it in the freezer for a bit, or just the fridge...can't see how refrigerator will be enough.
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Old 05-06-2005, 07:27 PM   #14
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usually that means to put it in the fridge jovin. but if you feel better going with the freezer go ahead.
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Old 05-06-2005, 07:32 PM   #15
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I just know this crust isn't going to work out.

I copied some of the recipes from an early thread here where I'd asked for this recipe for my cousin....I took an average for the crust as to the amounts of graham cracker crumbs and such..and butter...but I've already had to add more.

Thanks, I think I'll probably do half the time in the freezer and half the time in the fridge...
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Old 05-06-2005, 07:37 PM   #16
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good luck jovin. if you have anymore questions you know where to ask lol.
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Old 05-06-2005, 07:53 PM   #17
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I've made a lot of cheesecakes ... and I think baking the crust makes it a little too hard/crisp. "... it says to 'chill' the graham cracker crust for 45 minutes..." it doesn't say FREEZE it does it? FOLLOW THE RECIPE! Mix your graham cracker crumbs with the melted butter, form the crust in the pan, and then refridgerate it. All you're trying to do is firm up the butter - not turn it into ice.
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Old 05-06-2005, 09:56 PM   #18
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If a recipe instruction is properly written, there can be a difference.

For example:

A cup of heavy cream, whipped. Is different from a cup of whipped heavy cream. It may not always make a difference, but it can.
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Old 05-07-2005, 01:10 AM   #19
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Michael, be easy with me...I'm very sensitive!

and inclined to be "simple minded" ...I know I just have to make these ridiculous comments. I don't know why.Thanks for helping me out.

You have the patience of a saint (hopefully)
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Old 05-08-2005, 11:19 PM   #20
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Sorry, Jovin - I certainly didn't mean to sound mean.

But, I didn't really say what I ment to say in the manner that I intended to say it, either.

What I ment to say was ... don't sweat it - the refridgerator will do just fine. All you're trying to do is cool the butter down so that it gets solid again. If you want to pop it in the freezer, that would also work ... but you'll probably only need about 20-minutes to accomplish the same thing as 30-45 minutes in the 'fridge.
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