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DVOM
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 Thu, Sep 22 2022, 8:00 pm
I bought a veal roast today, yum!
I've got a great recipe.
Now what? The timing has me stumped. What should I do?
A)freeze it, defrost the day I'm eating it and cook it then
B)cook it now, freeze it cooked, reheat the day we're eating it
C)cook it and leave it in the fridge for 2 days until we eat it
I'm sure this really isn't so complicated, but I'm really tired. Someone please tell me what to do!
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keym
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Thu, Sep 22 2022, 8:03 pm
I do option B.
But I also really avoid cooking on Yom Tov beyond warming up.
I would cook tonight, put it in the fridge overnight. Slice tomorrow, then freeze in the gravy.
Then Yom Tov, I put it in the oven frozen and let it warm up for 2 hours.
I leave my oven on 275°.
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DVOM
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Thu, Sep 22 2022, 8:05 pm
| keym wrote: | I do option B.
But I also really avoid cooking on Yom Tov beyond warming up.
I would cook tonight, put it in the fridge overnight. Slice tomorrow, then freeze in the gravy.
Then Yom Tov, I put it in the oven frozen and let it warm up for 2 hours.
I leave my oven on 275°. |
Your an angel! Perfect! Sounds like a plan!
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