I'm looking at a recipe that says it can be set aside for up to 12 hours, remove from fridge 20 min prior to baking.
How do they come up with the hours something can be set aside - I'm assuming it is the ingredients that will either "separate" or.... just plain melt into each other?
The recipe I'm looking at is a Torte built out of crepes with mushroom & spinach layers, topped with a cheese sauce. The two fillings are each made with some of the cheese sauce (a cheese Mornay sauce). Baked in a 9" spring-form.
It can be completely put together then covered & refrigerated for up to 12 hrs.
I would like to make the individual sections the day before, assemble the following morning and then bake the following afternoon/evening (for a girls potluck dinner). But could I even fully assemble the evening before?
I ask because I think I have conflicting dates and my morning will not be possible for assembly, in all probability I will be getting home just in time to let the poor suffering dog out, grab the torte and jump back in the car.
What say all?
How do they come up with the hours something can be set aside - I'm assuming it is the ingredients that will either "separate" or.... just plain melt into each other?
The recipe I'm looking at is a Torte built out of crepes with mushroom & spinach layers, topped with a cheese sauce. The two fillings are each made with some of the cheese sauce (a cheese Mornay sauce). Baked in a 9" spring-form.
It can be completely put together then covered & refrigerated for up to 12 hrs.
I would like to make the individual sections the day before, assemble the following morning and then bake the following afternoon/evening (for a girls potluck dinner). But could I even fully assemble the evening before?
I ask because I think I have conflicting dates and my morning will not be possible for assembly, in all probability I will be getting home just in time to let the poor suffering dog out, grab the torte and jump back in the car.
What say all?