All questions

A question about a recipe: Strata with Sausage and Greens

Bcb20aec 3014 4763 8642 642b139d7176  2013 1203 clara strata 015

I have a question about the recipe "Strata with Sausage and Greens" from Merrill Stubbs. Oops! I'm just seeing the "refrigerate overnight, or for at least 6 hours" bit and I don't have more than a half hour…how do you think this will affect the dish?

asked by PaigeBakes almost 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 1402 views
Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

It really should chill for at least a couple of hours before you bake it -- otherwise the custard won't soak completely into the bread, and you'll have an uneven texture.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
PaigeBakes
added almost 5 years ago

Thank you! I ended up saving it for the next day so it was chilled overnight. I measured everything, but I didn't seem to have enough custard to filling. It looks dry. I'm sure it will be delicious! In the oven now...

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

Hope it turned out okay! This has slightly less custard than some stratas -- which is why the resting time is really important so it can really soak onto the bread. I like the top a little crisp, so that's why I do it this way!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
PaigeBakes
added almost 5 years ago

It was delicious, Merrill. And, I'm in total agreement with you that the crisp top works. I'll be putting this in the regular rotation.

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

Glad you liked it!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.