Would you freeze this uncooked or bake and freeze?
- foodieX2 Nov 16, 2012 11:30 AM
What do you all think about freezing this recipe?
I make this for T-day every year but usually make it the day before, bake, stick in fridge and then reheat the day off with the great results.
However this year I am working M/T/W so would like to make it this weekend. Do you think it will freeze well and if so do I bake first or after freezing?
I was hoping to get other stuff done on Weds night-set the table, polish the silver and make the apple tart.
Usually I take Weds off and whenever possible take both Tuesday and Wednesday. Now that I am an "hourly" employee I really can't afford to skip few days pay but boy is it crimping style!
I freeze Moussaka all the time. The texture of the bechamel does change a bit but not enough to make me care. I've never tried freezing it uncooked. So, I don't know if that would affect the bechamel or not.