Can I decorate a cake 2 days in advance?

Chef's answer
Two days before you want to start decorating, thaw it in the fridge first then on the counter. It's best to work with semi-frozen of chilled cakes. The torte and carve better too! Once you finish decorating you can keep it on the countertop in a cool place or in the fridge.
Frequently asked Questions 🎓
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How to Win Pumpkin Carving Contests for Halloween
  • Read the Rules Thoroughly.
  • Come Up with a Concept for Your Pumpkin Carving.
  • Pick the Right Pumpkin for Your Design.
  • Prepare Your Pumpkin for Carving.
  • Get the Right Carving Tools.
  • Remove the Seeds and Pulp from the Pumpkin.
  • Carve Your Pattern.
  • Preserve Your Jack-o-Lantern.
    • More items....
    A few more cooking questions 📍

    How do you keep crabs fresh overnight?

    For the brief time that you're going to store them, put them in an open container lined with wet newspaper, in the fridge or a cooler. "The trick is to keep them moist, not wet, and cool," says Stavis. Keep fresh crabmeat refrigerated and eat within two days of buying it, or else freeze it.

    Can you eat salmon 5 days out of date?

    But remember that salmon, like a lot of other proteins, usually has a sell by date and not a use by date or expiration date. Because of this distinction, you may safely use foods even after the sell by date has lapsed if they have been stored properly.

    Can you cook a pork joint in an air fryer?

    All you have to do is prep the meat the night prior and then pop it in the air fryer not long before you're ready to serve up and voila, another low-maintenance air fryer hack! Roast pork 1.1kg, boneless. 1. Pat dry, score and add salt rub day before.

    Why would scallops taste like ammonia?

    Seafood here: The ammonia-like smell is because the fish is not fresh. It is a product of decomposition. Don't eat it if it smells like that.

    What is the most expensive sausage?

    Here's one for your consideration - Kevin Turner, from Aldershot, Hampshire, claims to have created the world's most expensive sausage. The ?37 sausage, which includes Mangalitsa pork, truffles, Stilton cheese, powdered cep mushrooms and vintage 1947 port, to mark British Sausage Week from November 2 to 8.

    What happens if you eat old asparagus?

    What happens if I eat bad asparagus? ... Discolored stems are also a sign that the asparagus is no longer safe to eat. Same thing if slimy residue sets it. Like with other veggies, you can cut out the bad parts (and some extra), or discard only the spoiled spears and use the rest.

    How do you wash fruit before eating?

    Rinse produce BEFORE you peel it, so dirt and bacteria aren't transferred from the knife onto the fruit or vegetable. Gently rub produce while holding under plain running water. There's no need to use soap or a produce wash. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.

    How early can you bake pies for Thanksgiving?

    2 Weeks Before: Make and Freeze Pie Dough, or an Entire Apple Pie. Make a few batches of pie dough now and freeze them.

    Do I need to freeze tuna?

    Food and Drug Administration regulations stipulate that fish to be eaten raw -- whether as sushi, sashimi, seviche, or tartare -- must be frozen first, to kill parasites. ... But tuna is often frozen, too, not necessarily to make it safe, but because global consumption of sushi continues to rise.

    How long can you keep Boudin in the refrigerator?

    3 weeksOnce the product is refrozen, the product will hold for 3 weeks. Boudin can be refrozen but we suggest for fullest flavor that you do not refreeze boudin, and consume within 3 days of arrival..

    How do you make spaghetti taste better?

    Spice it up. If you're using a plain tomato (marinara) sauce, stir in seasonings to add extra flavor. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options..

    Why does my fresh pasta take so long to cook?

    Likely culprits are that your pasta dough was too thick, under-kneaded, or under-hydrated. Make sure you're using a good recipe from a trusted source. I've always made pasta following Chef John's recipe.
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