yes, but be carefull that you dont dry it out. A good way around that is heat it with a damp towel around the product when reheating. Or another good way is fry it on low heat and a little oil
Yes. Bread pudding should be refrigerated.
No, the can is a good form of storage. You can put the unopened can in the refrigerator if you plan to serve it in a day or two. This will save time when you want to serve.
Every food has to be refrigerated within variable days, according to the food.
no more than 1 day
Bread pudding is baked.
It must first be blind baked
metals are malleable
Unbaked clay is much heavier than when it is fired to maturity since it contains a large amount of water, which is driven out by the firing process
no
Unbaked Clay refers to clay that has not yet been fired or say baked in the kiln. Unbaked clay is also know has green ware a state at which is is more flexible or say elastic and can be changed to another form. Just from the terms Un-meaning not, and Baked meaning Burned or "Oven burn" though in ceramics kilns are used instead of the ovens. so it means not-fired clay.
With refrigerator cookies the dough is formed into a roll and chilled in the refrigerator usually overnight. The dough is then sliced into rounds and baked.
Cho. Chip cookies are refrigerator cookies.... I recommend to refridgerate the batter before putting them into the oven and after bieing baked (it makes them chewy). :)
ew mah gawd. they taste awful. bring home some betty crocker cookies or go to a website. pillsbury works for kids. (it's fun to decorate.)
A pandowdy is a pudding made of spiced, sliced apples, sugar and butter, baked with a crumble topping.
Safely eating raw pie crust depends on if the pie crust is made from shortening or lard. If it is made from lard (or butter or any other animal product) it should be baked before eating. If made with vegetable shortening, it can be eaten before baking as long as it has been kept below 40 degrees Fahrenheit to discourage bacterial growth.
It depends upon the type of pie. For most fruit pies, the filling is poured into an unbaked pie shell. If the fruit pie has a baked topping, that is also added before the pie is baked. For cream pies, the pie shell is baked and cooled before being filled.