| We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
- Pages:
- 1
- 2
| Reheating Food | |
|---|---|
| Tweet Topic Started: Dec 6 2009, 10:09 AM (770 Views) | |
| npl | Dec 6 2009, 10:09 AM Post #1 |
|
Bala Buste
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I've decided I'd like to find a better way to reheat food for a crowd on Shabbos day. Right now, I make cholent in the crockpot, and balance the kugel etc on top of the crockpot lid (with creative resting against the microwave so it doesn't fall off). It really doesn't work, especially when I'm cooking for a crowd. My options, as I see them: 1 - Buy a "plata", but friends say they get too hot, and that they can damage the countertop. Also it will take up valuable counter space for the whole of shabbos, and I'm afraid of kids getting burned. 2 - Use my regular 2-burner blech, and make the cholent or another dish that can stay on the stovetop all over shabbos. I'll need a pot with a flatter lid, because the ones I have the kugel doesn't balance on. Also, I find that I can't get a spot at the front that is warm enough to heat other food without being so hot that I can't put cold food there (does that make sense?). Either I leave the front burner off, and the burner under the cholent pot isn't enough to warm the front, or I leave the front burner on, and I can't put something directly over that spot. 3 - Ask a shaila about the kdeira blech (I think that's what it's called - the one that's like a flat pan of water with a lid). So, what do you use, and how do you have it set up? Please vote in poll, and comment to explain how you make it work. |
![]() |
|
| U Tarzan Me Jane | Dec 6 2009, 10:28 AM Post #2 |
![]()
Rebbetzin
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
Usually the only hot I serve is the cholent, I warm the baby's chicken up on the top of my crock pot lid. I have warmed challah and kugel the same when when I am inclined. You can put the plata on the stove, as long as the stove is OFF. Then it will not take up counter space. |
![]() |
|
| Marion | Dec 6 2009, 02:28 PM Post #3 |
![]()
aishes chayil
![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I was also going to point out that our plata goes on the stovetop. (The bonus...check with your Rav, but ours told us that if the plata is cold when we put food on it then the issue with liquids is a non-issue...which means that I can do stuff like meatballs because our plata is on a timer.) |
![]() |
|
| guarana613 | Dec 6 2009, 02:30 PM Post #4 |
|
queen
![]() ![]() ![]() ![]() ![]() ![]()
|
I serve cold food except for cholent. |
![]() |
|
| zuncompany | Dec 6 2009, 02:35 PM Post #5 |
![]()
Administrator
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
same honestly. My kids won't eat the warm stuff anyway. |
![]() |
|
| npl | Dec 6 2009, 02:41 PM Post #6 |
|
Bala Buste
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
Thanks for pointing that out, as I had been surprised at seeing people serving food with sauces on shabbos lunch. Our Rav said not to worry if we are served food I hadn't thought about leaving the plata on a timer, which would help with the safety concern and the electricity consumption. But, my oven vents through my back burner on my fleishig side, so will that damage the plata? |
![]() |
|
| npl | Dec 6 2009, 02:45 PM Post #7 |
|
Bala Buste
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
For those of you who only serve cold food besides the cholent, what do you serve? Not everyone in the immediate family likes cholent, and dh prefers that I don't serve raw salads with the hot food (because of bishul, particularly when we have less-knowledgeable guests). In the summer it's less of an issue - I serve a fish course with fresh salads, then the hot meat course with fewer dishes. But, in the winter, when we get home from shul less than 3 hours before the men have to leave again for mincha, we prefer to have just one course. So then we need to have some alternatives for the non-cholent eaters (or those who prefer to eat more than just cholent for lunch), particularly meat, starch and veggies. |
![]() |
|
| zuncompany | Dec 6 2009, 04:52 PM Post #8 |
![]()
Administrator
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
deli rolls, meat pie, deli meat, cold chicken when we do chicken. Also this week the kids and I made different flavored bagels and we had different things to put on it. The kids loved this. I do schnitzels, shishkabob (the love meat on sticks!!), wraps of shabbos dinner leftovers (the love to take wraps, toffuti sour cream, rice/veg/meat from the night before). If you can do kugel I like it cold. We like to cut asapragus into small pieces, a little salt, spray it with cooking spray and than throw it uncovered in the oven. Let it get so its bright green and still crunchy. The kids love this cold by day. Me too. |
![]() |
|
| guarana613 | Dec 6 2009, 05:25 PM Post #9 |
|
queen
![]() ![]() ![]() ![]() ![]() ![]()
|
shnitzels are good cold (I donīt get deli meat by me). I always serve fish and salads though as a first course and then cholent and cold shnitzel/chicken and kugels.some knishes are also good cold, but we canīt get puff pastry dough anymore(OT:anyone have a good recipe from scratch???) so I donīt do that. We usually make an announcent not to eat the cholent and cold foods together |
![]() |
|
| U Tarzan Me Jane | Dec 6 2009, 05:32 PM Post #10 |
![]()
Rebbetzin
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
There is a puff pastry recipe in the spice and the spirit (purple). I never tried it as it looks complicated and I'd rather buy it. |
![]() |
|
| guarana613 | Dec 6 2009, 05:52 PM Post #11 |
|
queen
![]() ![]() ![]() ![]() ![]() ![]()
|
Iīd also rather buy it believe me! |
![]() |
|
| zuncompany | Dec 6 2009, 06:30 PM Post #12 |
![]()
Administrator
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I know a lot of people who just serve the cholent as a separate course. |
![]() |
|
| Marion | Dec 6 2009, 10:43 PM Post #13 |
![]()
aishes chayil
![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I don't do cholent. At all. So we often have a one-pot main meal on Shabbat...a grain (rice/quinoa/couscous), chicken pieces on top, and veggies on top of that. Either in the crock pot or in a heavy cast-iron casserole on the plata. This past week I did cabbage rolls in the crock pot. I've done meatballs (plata or crock pot). Stir fry (plata). Grilled chicken breast (plata). Kugels can all go on a plata AFAIK. Sometimes I'll make them muffin size just for a different look on the plate. As for the venting, your oven will be off won't it? I'd be nervous if it was on, but if the oven's off it shouldn't matter where it vents from and it won't affect the plata. (The timer was initiated in our house because it was just too hot in the summer to leave the plata on 25 hours straight, but I liked the savings on my electric bill too!) |
![]() |
|
| Kmelion | Dec 7 2009, 02:44 AM Post #14 |
|
Yishuvnik
![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
I use a plata and it sits on my stove top. Why are you worried about your oven venting? Isn't it turned off? In the summer we use a timer for the plata. Int he winter usually not since it adds an extra heating element to the downstairs. |
![]() |
|
| npl | Dec 7 2009, 06:46 AM Post #15 |
|
Bala Buste
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
|
The oven is on Friday night to keep the food hot for the evening meal, and the shabbos mode turns it off about an hour and a half after candlelighting (our shul has a very long Fri night davening!). If I want to put the plata on the stovetop before shabbos it will have the oven venting underneath it. Although I set the oven low right before candlelighting (about 250, unless the food isn't quite done cooking), I often am turning it down from a higher temperature. So, do you think it's safe to put the plata on the stovetop, but not turned on, if the oven is venting under it? Or should I find another location for the plata? |
![]() |
|
| Go to Next Page | |
| « Previous Topic · Shabbos/Yom Tov · Next Topic » |
- Pages:
- 1
- 2





![]](http://z1.ifrm.com/static/1/pip_r.png)






2:29 PM Jul 11