I'd like some opinions on a few things. Having a dinner party on Saturday & want to make some things beforehand.
* Do you think it's okay to make Gazpacho the evening before? Obviously, it will be kept chilled in the fridge overnight and all day Saturday. I'm thinking the flavors will meld and it will taste even better.
* I'm dong a stuffed pork loin. Can I stuff and tie it the day before as well? What about cooking it late in the afternoon and letting it get to room temp...and using the finishing sauce to warm it up -- I'm afraid of overcooking the meat.
*Making a mixed berry cobbler. I think that needs to be done just in time so it's warm when served. Agree?
*Really dumb question -- how long do you bake a russet potato? What temp? I never make potatoes like this so I have no idea!
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