Question regarding moussaka, please

E

emtd

Well-known member
I'd like to make moussaka for our November book club and I would like to prepare it in the morning. My question is can I prepare it - including pouring over the bechamel sauce and put it in the fridge until it's time to bake it? I was planning on using evelyn/athens recipe - and I'm not sure if she posts on this site or not. Thanks

Betty

 
Hmm . . .

I was going to say the opposite. I would hold off adding the bechemal until prior to baking. When you add the bechemal just prior to baking it forms a "poofy" layer on top . . . if you pour it on earlier I would suspect that it would drain to the bottom during the day and bake in with the rest of the ingredients instead of creating a topping. Not that it wouldn't still taste great, but I think you would prefer if you added it just before baking.

Just my 2 cents.

 
Np problem doing it early. I've been making it for years

and I always make it ahead of time with no problems with it. I make a large amount and assemble it in oven/freezer safe individual serving dishes. Then I can freeze and bake later.

 
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