Post Punk Kitchen Forum

I bought a Field Roast hazelnut cranberry en croute and did not realize it needed to be thawed for several hours before cooking! Would it be possible to skip this step? I don't have a microwave, either. Any suggestions? I wanted to cook it tonight as an early thanksgiving dinner but obviously didn't plan ahead :(

If it sealed airtight in plastic of some sort? Cause then you could give it a hot water bath, changing out the water a few times.

I've had the field roast en croute before and it is very thick and dense, so my thought would be to wait and just have it another night. Also it is rather expensive and incredibly delicious so I would just hate for it to not turn out the right way.

They have a number on the back that you can call for support. I'd call that.

I called them about a roast I left in the fridge that seemed fine but was past the best buy date. They were very nice but didn't bless me eating it

Thanks! What I ended up doing (successfully!) was wrap the roast in two layers in tin foil and heat at 300 degrees F for about 30-40 minutes. The roasted warmed up slightly, and the pasty felt like raw dough. Then I took off the foil, cranked the heat to 425F and baked per the instructions. It turned out wondefully! The roast was cooked through and did not dry out, and the pastry was perfectly flakey.

*bookmarks thread for when she (inevitably) forgets to remove field roast from freezer*

Haha, yes, we all need reminders about pre-preparing food! I will remember to make the roll dough the might before, I will defrost the gardein roast...

haha, glad my shortcut worked and that I could share with the rest of ya!

Question: Do you guys think that if I put the roast in the fridge on Tuesday night (in the coldest part) it will be OK till I take it out for a full defrost on Thursday afternoon?

My guess would be that it should be fairly defrosted by then. But I've never worked with a field roast or the cold part of your fridge, so I could be wrong.

I checked my gardein roast and it's actually supposed to go into the oven frozen. Phew!

And yeah, your roast should be pretty well thawed after a whole day in the fridge.

I just worry it will go bad! I want a slow defrost and then take it out of the fridge when Thursday comes around for any final defrosting.

I think Field Roasts with the crust are the only ones with the issue because you risk burning the crust. I did the Gardein one but cooked it for much longer than the directions because I cooked it with potatoes and the potatoes weren't done at 50 minutes.

It won't go bad after a day or two in the fridge. The only issue could be the puff pastry, but I'm pretty sure that should be ok in the fridge as well. If I had one, I would probably thaw it in the fridge too as I feel sketchy about thawing anything at room temp. I doubt you will need to do any extra defrosting after being in the fridge for that long.

One year I had my mother-in-law get us the Tofurkey roast from the health food store since we were coming from out of state and Brian really wanted the Tofurkey, and she got it over a week in advance and kept it in the fridge. The roast was fine, but she had gotten the whole meal and those apple dumpling things were ruined (I never did get to try them before they stopped making them).