 |
|
 |
 |
|
|
Forum
-> Interesting Discussions
What do you do with your piece of "Challah"?
|
| Burn it right away |
|
43% |
[ 53 ] |
| Freeze and burn at biur chometz |
|
40% |
[ 49 ] |
| Other (describe) |
|
15% |
[ 19 ] |
|
| Total Votes : 121 |
|
Chana Miriam S
|
 Fri, May 01 2020, 5:31 pm
I was taught initially to wrap it twice and throw out ( because of the issues that can be created from burning)
When I ran my restaurant, I was required to wrap twice in foil and burn.
I always did it right away. I was taught you should not hang on to it and because it’s treif, it will treif whatever if somehow it gets mixed back in.
I should add that since leaving the restaurant/catering biz, we don’t make it very often and we really don’t make more than one recipe since we don’t eat chalksh, using matzah Instead.
I separated so much in the 10 years of my food career, I think I have enough mitzvot from that girl all of us, let alone my
Own life lol.
Last edited by Chana Miriam S on Fri, May 01 2020, 7:55 pm; edited 1 time in total
| |
|
| Back to top |
 1
|
|
amother
Floralwhite
|
Fri, May 01 2020, 6:00 pm
| mig100 wrote: | I don't know what to do
I live in a multifamily house with a very sensitive fire alarm
Every time I try burning it goes off really Lou.
I have to wrapped prices in my freezers now that I better not forget about |
Is there a window in/near your kitchen? And/or a vent fan near your oven? I usually will put it in the oven, turn on the vent and then just wait until it stops smoking or quickly cover it with foil or something so it doesn't set off the alarms. The first time I messed up my poor neighbors probably thought our house was on fire (we're in a townhouse with thin walls).
| |
|
| Back to top |
0
|
groisamomma
|
Fri, May 01 2020, 6:03 pm
|
I put it in a special container at the grocery store and put a dollar for every piece in the lockbox. They burn it to ashes for you.
| |
|
| Back to top |
2
|
mommyhood
|
Fri, May 01 2020, 6:14 pm
I don’t bake challah often so I used to save it for biur chometz. This year there was no public biur so I double wrapped it and burned it outside on the grill. It worked really well and now that I started making challah more often I will probably use that method every few weeks.
I can’t burn it inside the smell drives me crazy.
| |
|
| Back to top |
1
|
Rosemarie
|
Fri, May 01 2020, 7:35 pm
|
In Boro Park there are places where you can drop off your challa all year round to have them burn it to crisp. Bobov 45 does it every friday of shabbos mevorchim in their lot on 49th street. (That's the one near me, so that's the one I know about. I know there are others too, satmar... just don't know the details.) You pay a dollar or something. So I accumulate them in my freezer and send it every month or 2 with my kids. Not gathering too many pieces like that. And they burn it way better than I could, it gets burnt to complete ashes in a hot fire.
| |
|
| Back to top |
2
|
|
amother
Silver
|
Fri, May 01 2020, 7:40 pm
|
I burn it a bit(wrap in foil on stovetop) then throw it out
| |
|
| Back to top |
0
|
|
amother
Olive
|
Sat, May 02 2020, 1:37 pm
|
Double wrap it and put it in the oven.
| |
|
| Back to top |
0
|
juggling
|
Sat, May 02 2020, 4:06 pm
|
I put it in a sandwich bag and leave it for a week or so, then toss.
| |
|
| Back to top |
0
|
heidi
|
Sat, May 02 2020, 4:18 pm
| tichellady wrote: | | I don’t make enough bread to take challah |
I was taught that you always should take challah. You can only make a bracha if it's over a certain amount of flour.
| |
|
| Back to top |
1
|
FranticFrummie
|
Sat, May 02 2020, 4:30 pm
| heidi wrote: | | I was taught that you always should take challah. You can only make a bracha if it's over a certain amount of flour. |
Right. Always take challah, but if it's under a certain amount of then you make without a bracha.
I love the idea of having a challah drop off, that's brilliant!
Sometimes I have a little beach size BBQ set up, and after I'm done cooking I'll bury all of my challah into the coals.
| |
|
| Back to top |
0
|
Shuly
|
Sat, May 02 2020, 4:50 pm
Double wrap and throw in the garbage.
It's treif and can cause your oven to become treif. Ask your LOR
| |
|
| Back to top |
1
|
Hashem_Yaazor
|
Sat, May 02 2020, 11:16 pm
| amother [ Babyblue ] wrote: | I would burn it right away, but I was taught nothing else can be in the oven when burning it, and I'm always deep in Shabbos prep, with tons of food in the oven.
I put it in the freezer, and burn eventually (usually before Biur Chometz, but some gets burned then). |
I used my milchig toaster oven in those cases ;-)
| |
|
| Back to top |
1
|
Hashem_Yaazor
|
Sat, May 02 2020, 11:19 pm
| heidi wrote: | | I was taught that you always should take challah. You can only make a bracha if it's over a certain amount of flour. |
No, there's a shiur to take flour (different opinions but we hold 9 cups)
There's an additional shiur for requiring a bracha (we hold 5 lbs)
Under the first shiur, there's no inyan to separate challah.
(Many other halachos involved than this, but this is a start.)
| |
|
| Back to top |
2
|
Hashem_Yaazor
|
Sat, May 02 2020, 11:21 pm
| Shuly wrote: | Double wrap and throw in the garbage.
It's treif and can cause your oven to become treif. Ask your LOR |
It's very likely worse to throw it out and not make it inedible.
My numerous American poskim have said it's not going to treif the oven (at least 3 rabbonim).
| |
|
| Back to top |
0
|
|
amother
Babypink
|
Sun, May 03 2020, 4:53 am
| Hashem_Yaazor wrote: | No, there's a shiur to take flour (different opinions but we hold 9 cups)
There's an additional shiur for requiring a bracha (we hold 5 lbs)
Under the first shiur, there's no inyan to separate challah.
(Many other halachos involved than this, but this is a start.) |
Yez that's what I learnt too.
From 1kg flour I don't take any challe
1.5 kg I do without brocho
And from 3kg I do woth brocho
I throw it away double wrapped straight away as I don't need it to get lost or mixed up...
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
