Anonymous wrote:Why not just make it when you get there?
Fresh is always better than thawed & re-heated .
Anonymous wrote:Take two gallon ziploc bags. Fill halfway with water, then lay them flat in the freezer overnight. They'll freeze into two sheets of ice. Put in the cooler, one on top and one on the bottom. At the end of a 10 hour drive, if you don't open the cooler, the ice should be half frozen and the lasagna will still be fully frozen. You can dump out the ice/water and put the lasagna into the freezer at the end of the trip and you'll be ready to defrost and cook as normal the following day. I've done something similar before with no issues.
Anonymous wrote:Presumably you have to go to the grocery store anyway upon arrival at the rental so why not just pick up your perishables ingredients then and bring your casserole dish and other non perishables with.
Then just make it there.
Anonymous wrote:Presumably you have to go to the grocery store anyway upon arrival at the rental so why not just pick up your perishables ingredients then and bring your casserole dish and other non perishables with.
Then just make it there.
Anonymous wrote:Thanks, all!
I don’t know how good it is but my dad likes it. We’re heading to a rental and I wanted to make him happy. Though fresh is best, I also think frozen is better than made without proper equipment or ingredients.
Anonymous wrote:Anonymous wrote:10 hours? Honestly, I'd get some dry ice.
What? That’s overkill. OP is driving to NY in December. This isn’t some trip through Death Valley in July. It will be fine.
Anonymous wrote:Anonymous wrote:Anonymous wrote:10 hours? Honestly, I'd get some dry ice.
Why? Even in a cheap cooler ice lasts for 12-24 hours.
It will not go bad, but i I’ll not say frozen solid. If they plan to cook it after she arrives, that is fine. If they plan to referee, it could be a problem. I am assuming the cooler will be inside the heated car.