"2BaCook" > wrote in message
om...
> Hi. I have learned a lot from reading the posts on this group. Now I
> thought I throw some specific questions I have.
>
> 1. Homemade dinner Rolls: I made some and the receipe said I could
> refrigerate a portion of the dough for up to 4 days. So I wrapped
> sections of the dough in plastic wrap and put it in the fridge; a
> couple days later I saw it swelled through the double layers of
> plastic wrap (like some sort of growth!) It was edible but weird to
> see in the fridge.
>

Always store dough in a bowl twice as big as as the wad
and cover tightly. Punch it down and allow to rise
again when preparing to bake it.



>
> 2. Herbs: Can fresh herbs be frozen to use in receipes later?
>

Yes. It's best to put them in a glass jar with a sealing lid
like a mason jar or an old spice bottle that you have
put through the dishwasher.


> 3. How can I make pasta ahead of time and then keep it to serve later?
> How do I warm it back up? How about leftover pasta, keeping it (with
> or without the sauce) and then best way to warm it up?
>

Without sauce:
Put it in a collander and slowly pour boiling water over it.
Then transfer it to a large slillet with some olive oil to finish.

With sauce: A covered skillet on the stovetop
or covered glass casserole dish in the microwave.

> 4. How do I warm up bread to serve?
>

Depends on the bread, but with the pasta questions...
Brush it with olive oil and herbs, wrap it in foil
and bake in the oven at a minimum 375 for 15-20 min.

> Thanks in advance!