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Forum
-> Interesting Discussions
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amother
OP
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 Tue, Oct 20 2020, 2:17 pm
So it’s still good shabbos day?
Also, can I leave it on the blech overnight so I can serve it warm for lunch?
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Java
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Tue, Oct 20 2020, 2:19 pm
Construct it in advance, freeze it raw and pop it in the oven on erev shabbos. (won't freeze well if cooked)
not a good idea unless your blech is really really hot, otherwise it'll be in the danger zone for way too long
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jewishmom6
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Tue, Oct 20 2020, 2:21 pm
I freeze it ready made and raw. I bake it on friday (egg it and sesame seeds) and warm it on blech by shabbos day seudah. its always yummy.
I drizzle ketchup then mustard. place two kinds of deli. roll up jelly style.
I make those slits, cover with foil and freeze.
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amother
Beige
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Tue, Oct 20 2020, 2:22 pm
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I guess it's a personal preference. I freeze it baked and although it's not as good as fresh, it always gets finished to the last piece. I put it on top of the crockpot Shabbos morning. I find it gets dried out if left open all night and gets soggy if foil is closed while rewarming.
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bigsis144
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Tue, Oct 20 2020, 2:33 pm
Put in oven on Friday still frozen, or thaw?
What temperature?
How long?
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amother
Rose
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Tue, Oct 20 2020, 2:44 pm
I freeze it cooked, defrost on Friday in the fridge, and put it on the plata shabbos morning.
My secret is to wrap it in parchment paper and then foil. This way it doesn't stick to the foil.
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amother
Firebrick
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Tue, Oct 20 2020, 2:51 pm
I bake and freeze.
Heats up very nicely.
I do this often.
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watergirl
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Tue, Oct 20 2020, 2:52 pm
| amother [ OP ] wrote: | So it’s still good shabbos day?
Also, can I leave it on the blech overnight so I can serve it warm for lunch? |
Ask your LOR about this. We hold that it is permissible to put it on the blech/plata shabbos day before the meal.
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bestrong1
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Tue, Oct 20 2020, 2:52 pm
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Anyone have a good recipe pls?
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