It is quite messy. It's pretty standard to put it into loaf pans and freeze all but the one you want to bake that day. It works well. Yesterday I baked one from the freezer. It came out better than the first one from that batch. It's easy to overbake.
My big Danish cookbook doesn't give a temperature, just "bake it with feeble heat". Last night I baked it a ~180 F for about an hour. You gotta check if it's done by poking a needle in it to see if the juices run clear. Oh, and if you don't want it to have a crust, you gotta bake it in a water bath, which I do. In the past I have overcooked it and that was less yummy. It was lots less yummy when I forgot the onions.
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timeasmymeasure
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Date: 2010-07-24 07:30 pm (UTC)It is quite messy. It's pretty standard to put it into loaf pans and freeze all but the one you want to bake that day. It works well. Yesterday I baked one from the freezer. It came out better than the first one from that batch. It's easy to overbake.
My big Danish cookbook doesn't give a temperature, just "bake it with feeble heat". Last night I baked it a ~180 F for about an hour. You gotta check if it's done by poking a needle in it to see if the juices run clear. Oh, and if you don't want it to have a crust, you gotta bake it in a water bath, which I do. In the past I have overcooked it and that was less yummy. It was lots less yummy when I forgot the onions.