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Anybody ever try freezing soup in disposable pans?
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advocate




 
 
    
 

Post Tue, Aug 23 2022, 9:11 pm
Help! What are bekelach?

When I googled it, I got this: https://www.imamother.com/foru.....86633

Cheeks?!?!

Thanks, all!
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amother
Charcoal


 

Post Tue, Aug 23 2022, 9:17 pm
advocate wrote:
Help! What are bekelach?

When I googled it, I got this: https://www.imamother.com/foru.....86633

Cheeks?!?!

Thanks, all!


Lol, bekelach are containers.

What's the connection between cheeks and containers? Any Yiddish it's out there?
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yiddishmom




 
 
    
 

Post Tue, Aug 23 2022, 9:19 pm
advocate wrote:
Help! What are bekelach?

When I googled it, I got this: https://www.imamother.com/foru.....86633

Cheeks?!?!

Thanks, all!


Haha. Yes, bahken = cheeks, can also be said as bekelach.

But bekelach is also the word for aluminum pans.

OP, I have frozen soup in pans and then put it straight in the oven to warm up.
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JenniferK




 
 
    
 

Post Tue, Aug 23 2022, 9:23 pm
[quote="Mindfully"]
JenniferK wrote:
I’m not understanding your question. Can you rephrase?[/quoteĺ

When you are ready to ladel out the soup into individual bowls, do you do so while it is on the oven shelf? I can't understand how you move a steaming hot liquid filled aluminum pan from the oven to a kitchen counter without spilling it.

Do you use really strong pans or double pan it?


Neither. I’ve never had an issue. Maybe don’t overfill it.

I will say that I buy my pans by Costco or bingo but when I make a batch of soup I go to the supermarket (not bingo) and get the combo pack of pans with covers. I find they’re stronger and the lids seal well as they’re made for these pans.
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dankbar




 
 
    
 

Post Tue, Aug 23 2022, 9:32 pm
Lol.

Bekelech are little cheeks and also foil pans in Yiddish
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Chana Miriam S




 
 
    
 

Post Tue, Aug 23 2022, 9:34 pm
tweety1 wrote:
Thanks. Buy this wouldn't work for me because of how much I need per meal. I was thinking of deep 9x13 pans. Even the deep pans take up less room in the freezer than containers. I'm making tomorrow a big batch. I guess I'll give it a try.


Or boil it down to a ptchA type texture and add water when it’s serving time .
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amother
Aquamarine


 

Post Wed, Aug 24 2022, 11:04 am
I thought that foil containers are not the best for freezing things in, something to do with insulation. I just put my kugels in those for convenience but then I put them in freezer bags as well.

I love using the freezer but try my best to avoid freezer burn.

I freeze my soups and most foods in strong sandwich freezer bags and transfer them to the appropriate pot when still frozen to reheat. (Ie open the bag and empty out the frozen liquid because once it's defrosted it sticks to the bag sometimes)
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