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-> Recipe Collection
-> Yom Tov Dishes & Menus
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 Fri, Sep 20 2019, 12:13 pm
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Has anyone tried freezing and then defrosting homemade galla/p'tcha?
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Jewishfoodie
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Fri, Sep 20 2019, 1:12 pm
Absolutely! In containers after you cook it. Defrost it and recook it for 15 minutes the week u want it for, and ad a cube or two of fresh crushed garlic to brighten the taste.
Even if u made it one week and realized it wasn't as stiff as you'd have liked, just recook it and allow more of the water to evaporate. Perfection.
(as more water evaporates, the saltier it will taste so when adding the original salt, rather undersalt than oversalt)
The recooking after defrosting is a must tho. Takes no time at all.. U can even recook it in the pan you will be serving it in.
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ra_mom
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Fri, Sep 20 2019, 2:21 pm
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So you have to recook it in order to be solid after freezing?
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sub
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Fri, Sep 20 2019, 2:48 pm
Yes. My dh makes enough to freeze for
Months. And yes you need to recook, if mot then it’s too much water. Then put in fridge and it will gel nicely.
Recook or bake any frozen items.
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caza
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Sat, Sep 21 2019, 6:35 pm
| Jewishfoodie wrote: | Absolutely! In containers after you cook it. Defrost it and recook it for 15 minutes the week u want it for, and ad a cube or two of fresh crushed garlic to brighten the taste.
Even if u made it one week and realized it wasn't as stiff as you'd have liked, just recook it and allow more of the water to evaporate. Perfection.
(as more water evaporates, the saltier it will taste so when adding the original salt, rather undersalt than oversalt)
The recooking after defrosting is a must tho. Takes no time at all.. U can even recook it in the pan you will be serving it in. |
That's exactly what my mum does
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Jewishfoodie
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Sat, Sep 21 2019, 8:33 pm
| ra_mom wrote: | | So you have to recook it in order to be solid after freezing? |
You don't have to recook it in order for it to be solid. But rather you recook it so it loses a bit more liquid and most importantly, it tastes like u just made it. When u defrost it, it will not defrost down to a liquid. But you do need to recook.
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chanchy123
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Sun, Sep 22 2019, 4:51 am
| Jewishfoodie wrote: | Absolutely! In containers after you cook it. Defrost it and recook it for 15 minutes the week u want it for, and ad a cube or two of fresh crushed garlic to brighten the taste.
Even if u made it one week and realized it wasn't as stiff as you'd have liked, just recook it and allow more of the water to evaporate. Perfection.
(as more water evaporates, the saltier it will taste so when adding the original salt, rather undersalt than oversalt)
The recooking after defrosting is a must tho. Takes no time at all.. U can even recook it in the pan you will be serving it in. |
My MIL does this too.
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