Prep & Assembly

Chill

Cool food in the fridge to set, firm up, or improve handling

Chilling cools food in the refrigerator to set a dessert, firm up dough for easier rolling, or simply cool it before serving. It's a quiet but essential step in pastry and make-ahead cooking. Cover food to keep it from drying or absorbing fridge odors.

Chilling cools food in the fridge to set a dessert, firm dough for easier rolling, or cool it before serving. It's a quiet but essential step in pastry and make-ahead cooking. Cover food so it doesn't dry out or absorb fridge odors.

Difficulty: Easy

How to do it

1
Cover or wrap the food to keep moisture and odors out.
2
Place it in the fridge with room for air to circulate.
3
Give it the full time the recipe calls for.
4
Use straight from cold for the firmest result.

Common uses

Resting pie and cookie doughSetting custards and moussesFirming compound butterCold soups and saladsMarinatingMake-ahead components

Tips & pitfalls

Chill pie and cookie dough so the fat firms and holds shape.
Cool hot food before refrigerating to protect other items — but don't leave it out too long.
Chilling cookie dough deepens flavor and curbs spread.