Storage time for Fresh Cabbage Pie Without Refrigerator + what to do, how to store it?

Desserts and sweets

Who doesn’t love delicious, hearty pies with different fillings? Perhaps today, this is the most traditional dish of the national cuisines of the Slavic people. Pies have always been and will remain a symbol of home comfort and warmth, because it is not for nothing that many people associate them with childhood, when grandmother or mother prepared them. By the way, in the old days, the skill of a housewife was assessed precisely by how she knew how to cook pies. And there is nothing strange in the fact that there are incredibly many recipes for pies in the world. Each housewife has her own family recipe for pies, but not everyone, unfortunately, knows how to properly store pies.

Shelf life

Typically, pies are only allowed to live for 2 to 3 days, taking into account the dough and filling. To preserve them longer, there are some methods that involve wrapping them with cling film when they are completely cool. Opened, they will quickly deteriorate. Otherwise, air will not flow in, and oxidation processes will not occur.

We took the cake out of the oven and immediately covered it with a cotton napkin until it cooled completely.

Stale pies will become soft if you cover them with damp cloths and then put them in the microwave. This fresh pastry will be enough for you once, but the second time this will not work.

Cut baked goods will last longer rather than whole ones.

At room temperature, the products can last:

With meat filling for up to 24 hours.
Potato for up to 2 days.
With jam for up to 3 days.

If you put this yummy in the refrigerator, you can use it for almost a week.

Important! Wrap each item in film. And then, you can store vegetable and meat pies in the freezer. Reheat when needed. With jam, the pies will lose their taste when frozen.

Baked pies with cabbage and egg on dry yeast

In the spring, I really like baking with fresh herbs and eggs. Just recently, while visiting relatives, I discovered a recipe for stuffing with my favorite ingredients and cabbage.

In addition, I also liked the yeast sponge dough made with kefir. By the way, I began to use it not only for baked pies, but also for large full-pan pies, pizza and even buns for hamburgers and hot dogs.

Ingredients:

Cabbage – 500 gr.
Butter – 50 gr.
Dry yeast – 11 gr.
Flour – 3-3.5 cups.
Kefir – 1 glass.
Warm boiled water – ½ cup.
Boiled chicken egg – 4 pcs.
Fresh chicken egg, onion, carrots - 1 pc.
Green onions - 1 bunch.
Sunflower oil – 3 tbsp. l.
Granulated sugar – 1 tsp. + 2-3 tbsp. l.
Salt, ground black pepper - to taste.

Preparation:

1. Dissolve dry yeast and a spoonful of granulated sugar in warm boiled water (35 degrees). Place our dough for 15 minutes in a warm place (you can put it in an oven preheated to 40 degrees). In the meantime, combine room temperature kefir with sunflower oil, raw fresh egg and salt and remaining sugar. Shake well until the dry ingredients are completely dissolved.

Melt the butter in a steam bath and, together with the suitable dough, pour it into the liquid kefir mass. Mix well again. Add sifted flour and make dough. We knead it thoroughly on the table, sprinkling the work surface with flour, until we get an elastic, homogeneous and very soft mass that does not stick to our hands. Transfer the dough into a bowl and be sure to cover it with a towel or plastic bag and leave it warm to rise for an hour.

2. Peel the boiled eggs from their shells and finely chop them into pieces of any shape convenient for us. You can even put it through a vegetable cutter and get cubes.

3. Finely chop the onion and saute it in sunflower oil. Meanwhile, grate the carrots and shred the cabbage. Pour them into the chopped onions, add some salt, pepper and simmer until tender, remembering to stir. Let cool and transfer to a cup to collect all the filling components.

4. Add chopped eggs to the stewed cabbage. Mix, being careful not to crush the ingredients too much so that we don’t end up with porridge.

5. Chop the washed and dried green onion feathers into pieces using a knife and add them to the cabbage-egg mixture. Mix again and taste. If necessary, you can add a little more salt and pepper.

6. Knead the dough, which has doubled in size, and begin making pies. We make small flat cakes half a centimeter thick and wrap our delicious filling in them. Immediately place the pieces, seam side down, on a baking sheet greased with sunflower oil and let them rest for 20 minutes.

Be sure to leave space between the cakes so that they don’t stick together when they rise.

7. Having preheated the oven to 100 degrees, put our beautiful fluffy raw pies into it. After 10 minutes, increase the oven temperature to 150 degrees, and after another 10 minutes to 180 degrees and bake until beautifully browned for about 20 minutes.

If desired, you can grease the workpieces with beaten fresh egg yolk - you will get a beautiful, glossy crust on the surface.

8. Take the baking sheet with the pies out of the oven, let them cool for at least 10 minutes and serve, transferring them to a large, beautiful plate.

Fried pies

They are best stored in closed plastic containers in the refrigerator. Although other methods described above can be used.

Freezing will also extend the life of fried baked goods. Wrap the pies in paper or foil. Keep them in the freezer in plastic trays. So you can eat them for up to 3 months.

Do you always follow the correct storage of food/medicines and their product proximity?

Yes, of course, this is very important so as not to spend money on your health later.

43.91%

Not really, because there won’t be anything like going to the toilet.

24.72%

I look at it by appearance and if I use anything after heat treatment.

31.37%

Votes: 271

When necessary, without removing the wrappers, they are defrosted in the oven.

Do not do this again with the same product.

And remember that perishable products in the filling do not last long anyway. Therefore, try to monitor the products and avoid unfresh baked goods that are not suitable for your table.

Cut baked goods will last longer rather than whole ones.

How to store pies

How and where to store pies correctly

Regardless of what kind of pies we are talking about, in general they are one thing: fried or baked dough with a filling inside. Unfortunately, such a dish does not remain fresh for long - no more than 2 days. There are few options for where to store pies, especially since it also depends on what dough they are made from.

The most important condition for storing pies after baking is the lack of oxygen access to them.

If the pies are still hot, then just cover them with a clean and dry towel. If they have already cooled down, then cling film will help preserve them as long as possible. So, before storing the pies, it is enough to wrap them in cling film - this will protect the dough from contact with air.

If the pies are already a little stale, you can use this method of “reanimating” them once: cover them with a damp cloth and put them in the oven or microwave.

By the way, contrary to the general belief that an uncut pie lasts longer, it is still worth noting that this is not the case. On the contrary, it is the cut pie that lasts longer.

Methods for storing dough products

A pie in the broadest sense is a dough with filling inside. It will not remain fresh for long - only two days, but the shelf life can be extended if you approach this issue correctly.

Storage conditions depend on the filling and the type of dough from which the products are baked. It is very important to ensure that there is no access to oxygen to the pies - it significantly speeds up the process of aging, oxidation and spoilage of products.

It is recommended to cover pies that have just been taken out of the oven and have not yet cooled down with a clean towel. It is desirable that it be made of cotton, since this fabric is natural.

If the dish has cooled down, a good way to preserve it is to cover it with cling film. This is a convenient packaging material that is used in stores, but for some reason has not yet been appreciated by housewives. Cover the entire dish with pies with cling film, pressing it tightly to the edges of the plate, or wrap each product separately.

Slightly stale pies can be revived. For these purposes, they are covered with a damp cotton cloth or towel and then placed in the microwave. An oven is also suitable for this. The effect does not last long; 30-60 seconds in the microwave will be enough.

It is believed that the whole cake will last longer. However, practice has shown that if it is cut, its shelf life increases.

How to store yeast dough pies

Here are a few secrets on how to properly store pies if they are made from yeast dough:

immediately after baking, the pies must be placed on a wooden surface and covered with a dry, clean towel;
The pies should be allowed to cool, this way they will “rest” after baking and will remain fresh longer;
Do not stack the pies when they are still warm;
Before storing pies made from yeast dough, they need to be folded with the filling facing each other;
yeast pies are stored well in plastic containers or bags, if possible, excluding access to oxygen;
Yeast pies last even longer after baking if you place them in the refrigerator.

Storing yeast pies

Try to bake the pies and cover them with cotton napkins, without overlapping them.
If you have open fillings, then unfold the products so that they look like the fillings are on top of each other.
Vacuum containers or bags help preserve baked goods.
In the refrigerator, the pies should be kept in cling film after they have cooled completely to prevent condensation from forming.

Read: Storing daikon at home

How to store fried pies

Fried pies are one of the most favorite delicacies of many people. They are often prepared for snacking and are preferably kept fresh for as long as possible. But, unfortunately, not many people know how to store fried pies. So, as for fried pies, immediately after baking you should do the same with them as with yeast ones. But in order for them to last as long as possible, you need to place them in a plastic container and put them in the refrigerator.

Who doesn’t love delicious, hearty pies with different fillings? Perhaps today, this is the most traditional dish of the national cuisines of the Slavic people. Pies have always been and will remain a symbol of home comfort and warmth, because it is not for nothing that many people associate them with childhood, when grandmother or mother prepared them. By the way, in the old days, the skill of a housewife was assessed precisely by how she knew how to cook pies. And there is nothing strange in the fact that there are incredibly many recipes for pies in the world. Each housewife has her own family recipe for pies, but not everyone, unfortunately, knows how to properly store pies.

The pies taste like in a cafe. The dough can be stored in the refrigerator and frozen.

They turn out soft and airy. The dough is prepared very quickly, you just need to mix everything, then put the dough in the refrigerator and after forty minutes you can start frying the pies, or you can leave it, for example, in the refrigerator overnight and fry the pies the next day at your convenience.

Vegetable oil -5 tbsp.

Dry yeast -7g. (1 tbsp)

Measure out 400 grams of flour, add 7 grams of dry yeast and mix. Pour 320 ml of warm water into a bowl, add half a tsp. salt, 1 tbsp. Sahara. Pour in 4 tbsp. vegetable oil. Mix and add sifted flour with yeast, knead the dough, an additional 20 grams may be required.

Mix with a spoon, the dough should be slightly sticky and come together well. Now grease the dough with oil, about 1 tbsp, put it in a bag, and put it in the refrigerator. You can place the dough directly in the bowl, covering it with cling film.

As you wish. After 40 minutes, the dough will be ready for making pies. Don't worry, the dough will definitely work. It can sit there for another 3-4 hours or overnight until you have a free half hour to make pies. I also make this kind of dough for use, it’s very convenient, I knead the dough, put it in bags and immediately put it in the freezer, when needed I take it out and put it in the refrigerator, during which time the dough melts, it just has time to rise.

Pies with cabbage in the oven on yeast dough

Let's start with the classics - yeast pies with cabbage baked in the oven. Just don’t bother with the dough for too long and make it “in a bag.” I really like this recipe because the combined ingredients themselves “reach” the desired state in the refrigerator and there is no need to monitor the dough, and also so that the mixture does not escape from the cup while rising.

To ensure that the filling is baked well in baked goods and does not crunch on your teeth, it is best to simmer it first and then wrap it in dough flatbreads. This technique will only slightly soften the vegetable, but will allow the filler to be as tasty as possible.

Ingredients:

Yeast dough:

Flour – 1-1.2 kg.
Milk – 0.5 l.
Instant instant dry yeast – 11 g.
Sunflower oil, granulated sugar - 2 tbsp. l.
Fine salt – ½ tsp.

White cabbage – 500 gr.
Boiled water – 60 ml.
Carrots, onions, garlic clove - 1 pc.
Sunflower oil – 3 tbsp. l.
Tomato paste – 1 tbsp. l.
Granulated sugar – 1 tsp.
Ground black pepper, spices, salt - to taste.

To grease the pies:

Fresh chicken egg – 1 pc.
Milk – 1-2 tbsp. l.

Preparation:

1. To make the dough lighter and more tender, be sure to sift the flour first. Then pour salt and granulated sugar into it and for greater elasticity of the dough, do not forget to add a couple of tablespoons of sunflower oil.

2. Pour in fresh milk and add instant yeast. Combine all the ingredients thoroughly, first with a spoon, and then thoroughly knead the dough with your hands. It should turn out very soft and not stick to our hands.

3. Transfer the resulting elastic lump into a clean plastic bag. We tie it, trying to connect only at the top, so that there is still space for the contents, which will certainly increase in volume. Place in the refrigerator for a couple of hours to reach the desired state.

Note to the housewife: how to keep baked goods fresh and soft on the second day?

Many housewives often wonder how to keep baked goods fresh and soft on the second day. Indeed, if you love and know how to tinker with dough, the result is often a huge mountain of pies or several hearty pies. Immediately after the oven, they resemble fluff - just as airy, fluffy, tender, and porous. But literally the next day, if stored incorrectly, all the charm and allure of such delicacies is lost, as they become dull and tough. What can be done to prevent this from happening? There are actually several secrets!

General rules

There are several general rules, the observance of which will allow you to not only store flour products for as long as possible, but also ensure that they are soft and fluffy:

Regardless of what dough the baked goods are made from, remember: a cut pie will last longer than one that you decide to leave whole. Yes, yes, this is such a “break of the pattern”!

It is equally important to let the baked goods cool on their own. Cover it with a dry and clean towel. When pies or bread “rest” in this form, their freshness is preserved many times longer.

Another important rule is no contact with oxygen. To do this, you can use cling film or clean plastic bags. But in this way you should store baked goods that have already cooled on their own.

A few secrets you probably didn't know about

There are other secrets that will allow homemade bread products to remain airy, like fluff, even on the second day:

Do not stack hot pies in a heap, this will cause them to become gloopy and lose their fluffiness.

Let the finished baked goods cool and “rest” on a wooden surface. It’s worth getting a separate cutting board for this – it’s worth it!

To store pies made from yeast dough, you can use not only plastic bags, but also plastic containers. The main thing is to exclude air access to them as much as possible.

If you have already lost precious time and home-made baked goods have become hard, “reanimate” them by covering them with a damp towel and sending them to the microwave or oven. They will become tender and fluffy again!

Regardless of what dough the baked goods are made from, remember: a cut pie will last longer than one that you decide to leave whole. Yes, yes, this is such a “break of the pattern”!

It is equally important to let the baked goods cool on their own. Cover it with a dry and clean towel. When pies or bread “rest” in this form, their freshness is preserved many times longer.

Another important rule is no contact with oxygen. To do this, you can use cling film or clean plastic bags. But in this way you should store baked goods that have already cooled on their own.

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Storage Time for Fresh Cabbage Pie Without Refrigeration