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-> Yom Tov / Holidays
-> Pesach
amother
OP
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Sun, Mar 29 2020, 11:20 am
Cut raw and then pan sear when I want to eat
It’s a boneless shoulder roast
Just 2 ppl so I don’t want to make a whole roast
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amother
Wine
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Sun, Mar 29 2020, 11:38 am
Good question. I have a huge one in my freezer.... from once upon a time when I was expecting many guests for YT. I was thinking of cutting it in half, or even thirds, to have smaller roasts for our small family. But I don't know if it's a good idea to defrost and refreeze?
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amother
OP
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Sun, Mar 29 2020, 11:51 am
Maybe someone here knows
I have a meat slicer
Last year I did a boneless rib roast into steaks and we ate it on chol Hamoed with French fries and a salad
It was really really good
I’m wondering if I could do the same with lamb shoulder
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Chana Miriam S
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Sun, Mar 29 2020, 11:53 am
Shoulder is not the same as rib. I am not sure you could cook it like a steak but there’s no reason you could not cook the larger roast ( even par cook) and then divide into smaller portions and freeze for when you need it.
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amother
OP
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Sun, Mar 29 2020, 11:54 am
andrea levy wrote: | Shoulder is not the same as rib. I am not sure you could cook it like a steak but there’s no reason you could not cook the larger roast ( even par cook) and then divide into smaller portions and freeze for when you need it. |
I don’t want it overdone when reheated
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Chana Miriam S
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Sun, Mar 29 2020, 12:25 pm
amother [ OP ] wrote: | I don’t want it overdone when reheated |
Then par cook, divide and finish off when you’re ready. That’s how I did stuff like that for catering gigs when timing was difficult
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amother
OP
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Sun, Mar 29 2020, 12:47 pm
andrea levy wrote: | Then par cook, divide and finish off when you’re ready. That’s how I did stuff like that for catering gigs when timing was difficult |
Recipe please with exact directions on how to reheat
I’m f possible something with liquid so I can serve for Seder
TIA
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