Cookaholics Bulletin Board

I've put together an olive-oil based vinaigrette, a salsa verde, and a chimichurri sauce for dinner tonight (about 10 hours away). The salsa verde does not have any vinegar in it, but the other two mixtures do. Is it it OK if I keep all 3 of them in a cool spot today and not put them in the refrigerator - or should I store them in the refrigerator and take them out a few hours before serviing them?

Thanks!
Gerard

I'd fridge 'em. Unless you made humungo-batches it should only take 45min.-1hr. to bring them back to room temp.

Agree with JesBelle.

Amy

Thanks a lot!

Kind of related topic... well at least the storage thing.

I'm going to be making a plum tarte tatin which should be done and cooled, no later than 2 pm or so. The crust is puff pastry. Should this stay on the counter, unwrapped, maybe wrapped with aluminum foi,l or does this too go in the fridge?

Gerard

I would put it in the fridge.

Amy

Thanks for your help! It makes such a difference having a place to direct these quesitons, particularly when in the midst of making a big meal. Thanks again!

Gerard

Can you elaborate on your reasoning? I would leave it at room temp. (I also only refrigerate pies if held more than 1 day or if they are custard based. Cakes are room temp unless the icing dictates otherwise. For cakes I use RLB's guidelines for how long a cake/icing can be held at room temp.)

Hi,

The tart has enough sugar and acid to remain on the counter at room temp. I assumed that puff pastry would absorb moisture in a fridge, but I know nothing about pastry.
Tim

Darcie and Tim,

I misread Gerard's post. I thought it was custard-based. That's what I get for reading too fast. So, bad advice on my part...would also leave out.

Amy

I have the same question, since I only refrigerate pies that have cream based filling...otherwise I cover and leave at room temp.
ielne