|
|
|
|
|
Forum
-> Recipe Collection
amother
OP
|
Thu, Jan 18 2024, 3:49 pm
How would I do that? Want to make them today? How would I store so they don’t get soggy? And then when and how would you warm up. Sorry for alll the questions I never make but they were requested.
| |
|
Back to top |
0
|
Brit in Israel
|
Thu, Jan 18 2024, 3:57 pm
You can make them and add them to the soup near the end of cooking, they will be fine.
you can also make a big batch and freeze in bags without liquids and add it to your soup a bit before finishing to cook each week from frozen or defrosted
| |
|
Back to top |
0
|
zoom
|
Thu, Jan 18 2024, 4:00 pm
Yesbai freeze separately and add to soup before.
I sometimes freeze them raw shaped in balls too.
| |
|
Back to top |
1
|
amother
Dimgray
|
Thu, Jan 18 2024, 4:02 pm
Cook. Drain.
Put single layer in a disposable pan or plate. Pour off the water from the pan after sitting a little.
Refrigerate or freeze. Add to the soup when putting it up for shabbos.
(If freezing, you can put it in bags or container divided per the amount you use in a week - do once it's frozen so it should stay in shape.)
| |
|
Back to top |
1
|
Related Topics |
Replies |
Last Post |
|
|
How to freeze matza balls?
|
5 |
Mon, Apr 22 2024, 6:58 am |
|
|
Which shmura matzah is most thin?
|
10 |
Sun, Apr 21 2024, 1:54 am |
|
|
Not eating matzah before Seder. Does that include...
|
4 |
Sat, Apr 20 2024, 7:47 pm |
|
|
EYK/einkorn matzah in Lakewood
|
2 |
Tue, Apr 16 2024, 4:35 pm |
|
|
Gluten free matzah recommendations
|
22 |
Tue, Apr 16 2024, 12:39 pm |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|