Can I preserve the shelf-life of a cannoli?

Matt Chan
  • Can I preserve the shelf-life of a cannoli? Matt Chan

    I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver them to my friends.

    The one time I have tried this before (a half day's worth of driving), I placed the cannolis in an icebox to prevent the cream from spoiling but results in a slightly soggy and moist shell.

    Is there a way to prevent the cream from spoiling but also keeping the shell hard and crunchy? The bakery I am getting the cannolis from makes them in-house daily (since it's a very popular local spot).

  • I think you've proved already there's only one way to do this - buy the shells "unloaded" and fill them when you get there.

    Assuming the bakery people are nice, ask them to put the filling in an icing bag and refrigerate that until you arrive. Put the shells separately in a cake tin, load the shells when you get to your destination.

    I'm sure that everyone concerned will understand why you want to do this...

Related questions and answers
  • We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very hard in texture. Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated... type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What

  • I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to turn my icing into something like that?

  • , then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems...I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well

  • at 500 degrees with a little spritz of olive oil and a sprinkling of sea salt, make a delicious, inexpensive, low calorie and high fiber dinner or side dish. We always have them in our freezer, and after eating same at our house, some friends have started stocking up as well. Are they quite as good as fresh grown, local artichokes would be? No. But local artichokes aren't available for very long in Washington, DC, and I tend to get discouraged by the task of cutting down twelve artichokes to extract the heart. OK, I have all the ingredients, but a question remains: how long should I bake

  • Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon... cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share with friends and family. However this is not something I've done before. I know fish breaks apart quite easily when cut into small bits, so is it even possible to preserve "fish-cubes" in a frying pan

  • In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me thinking, what's stopping me from including tomatoes, since they are in fact a fruit? Are they just considered in practice to also be a vegetable, similar to wave-particle duality in that a photon... the fruit ingredients I listed, and if so why or why not? Are there other fruits that particularly complement the flavors of tomatoes or are complimented by them?

  • I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of this and would know how to make it? It sounds interesting especially since I like Apple Pie.

  • -alfredo.aspx . It's simple and tasty, but I would prefer to make things like this at home on the weekends and freeze it for a later date. I know freezing a cream sauce can be kind of complicated/impossible, so if I were to try and freeze some portioned home-made Fettuccine Alfredo what are some things I need to do to help it come out of the microwave and not be awful? Edit: I wasn't 100% specific in my query originally - I also want to prevent as much damage as possible to the sauce, since I know milk based products don't always freeze very well. Will the reheating process be affected by any damage

  • from the presence of sugars or artificial preservatives, is there a kind of ratio (or other metric) of foods containing, or whose base is, vinegar to know whether something needs to be refrigerated to keep from spoiling? what components can act to counteract vinegar's ability to preserve food? upon combination, can vinegar stabilize anything that otherwise would spoil? (If yes, you can answer... in the kitchen and their ability to keep outside of refrigeration without spoiling.

Data information