If you cook on Wed for Shabbos, do you freeze it?

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Forum -> Yom Tov / Holidays -> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note

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amother

Natural

Wed, Dec 19 2018, 5:45 pm

If I made kugel today, should I freeze it or keep in fridge until shabbos?

Will dips be fresh if I make them today?

I have a big shabbos so want to be a little prepared in advance.

Thanks for your input!

ra_mom

Wed, Dec 19 2018, 5:47 pm

Freeze the kugel.
Dips will be fine in the fridge.

amother

Natural

Wed, Dec 19 2018, 5:56 pm

ra_mom wrote:

Freeze the kugel.
Dips will be fine in the fridge.

Okay thanks! Is it better to wait and make the dips tomorrow?

thunderstorm

Wed, Dec 19 2018, 6:02 pm

amother wrote:

Okay thanks! Is it better to wait and make the dips tomorrow?

Dips should definitely be fine if you make it today.
FYI, during winter months I make a months worth of Kugel at a time , freeze and take it out and warm on Fridays . They come out delicious. I do this when I have simchos too. I freeze farfel as well.

rainbow dash

Wed, Dec 19 2018, 6:05 pm

I make kugel Wednesday night and leave it in the fridge.

ra_mom

Wed, Dec 19 2018, 6:12 pm

amother wrote:

Okay thanks! Is it better to wait and make the dips tomorrow?

Not necessary.

simba

Wed, Dec 19 2018, 6:12 pm

If dips are kept in glass containers they last much nicer.

groisamomma

Wed, Dec 19 2018, 7:21 pm

The only things I sometimes make on Wednesday night are soup and dips. I don't freeze them.

It's more than 15 years and I still can't figure out how to freeze and defrost potato kugel properly. My kids can tell in a second if its fresh or was frozen. How does everyone else do it?

cnc

Wed, Dec 19 2018, 7:23 pm

groisamomma wrote:

Freeze it in a double layer of silver foil.
To defrost pour a little water over the top. Wrap it very tightly and warm in the oven on 300 for a long time.

sub

Wed, Dec 19 2018, 7:24 pm

groisamomma wrote:

1-Don’t bake all the way
2- let cool
3- double wrap
4- rebake without defrosting

Metukah

Wed, Dec 19 2018, 7:31 pm

I do as much as possible of the shabbos cooking on Wednesday. I'm very particular about fresh good and it's all fine.

Today I made dips (Tehina, tomato dip...), I marinated the salmon fish, ready to be baked on Friday, cooked the gefilta, sautéed onions for Cholent, added the rest of the Cholent ingredients to the pot and put it in the fridge ready to be put on the flame on Friday, I peeled the vegetables for the chicken soup, cooked the Lokshen, made the rice for the sushi salad, made the mushroom mixture to be served warm on chumus. All the rest will be done tomorrow.
The only things I leave for Friday is the actual cooking and baking, but everything is ready in the fridge in pans (chicken and fish) and pots (Cholent and soup) , so not much actual work.

flowerpower

Wed, Dec 19 2018, 7:32 pm

I cook my eggs and fish on Wednesday.

amother

Pink

Wed, Dec 19 2018, 8:22 pm

I've cooked my entire Shabbos on Wednesday multiple times and never frozen anything. Food tastes better fresh and it stays good in the fridge.

PinkFridge

Wed, Dec 19 2018, 8:31 pm

If I make kugel on Wed. I don't freeze it.

amother

Natural

Wed, Dec 19 2018, 8:46 pm

simba wrote:

If dips are kept in glass containers they last much nicer.

Interesting. Why is that?

chaya35

Wed, Dec 19 2018, 9:03 pm

keep in fridge

Jeanette

Wed, Dec 19 2018, 9:17 pm

amother wrote:

I've cooked my entire Shabbos on Wednesday multiple times and never frozen anything. Food tastes better fresh and it stays good in the fridge.

I don't call 3-day old food "fresh."

Harried mama

Thu, Dec 20 2018, 1:35 am

I wouldn't freeze a kugel made on Wednesday. The only things I would freeze are challah and cake.

etky

Thu, Dec 20 2018, 2:35 am

Harried mama wrote:

I wouldn't freeze a kugel made on Wednesday. The only things I would freeze are challah and cake.

For sure no need to freeze a kugel.
Only thing I would freeze is challah, as soon as it cools down from baking.
Many cakes actually taste better a day or two after baking. They get moister and the flavors deepen as they stand at room temperature.

Chana Miriam S

Thu, Dec 20 2018, 7:44 am

Jeanette wrote:

I don't call 3-day old food "fresh."

Yeah, it is.

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