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How to store dough with Saran Wrap
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I'm planning on making the dough for the Jacque Torres chocolate chip cookies at home, then take it to my parents house to bake a few days later. When I'm at home I usually just keep the dough in my mixer bowel for the 3 days in the fridge, but I would prefer to not take that with me if possible.
I want to just wrap it in Saran Wrap to transport, but I'm not sure of the best way to do it. Should I spray the Saran Wrap with a baking oil spray, or is it fine to just wrap it up as is?
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- 2 months ago
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