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| Soup for shabbos lunch? | |
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| Tweet Topic Started: Mar 14 2012, 09:13 AM (1,142 Views) | |
| npl | Mar 14 2012, 09:13 AM Post #1 |
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Bala Buste
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I'm working on my menus for Pesach, and trying to figure out hot food for shabbos lunches. I have a plain metal blech for the stovetop, but no plata/warming plate or crockpot/slowcooker. Do you think I can keep chicken soup hot on the blech overnight? I was thinking if I did that I could heat kugel and shnitzel on top of the soup pot. My regular Shabbos day hot foods don't work with our current dietary limitations. If it's going to make a huge difference to the logistics to buy a plata or slow cooker, I'd rather do it sooner rather than later! |
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| zuncompany | Mar 14 2012, 12:23 PM Post #2 |
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I personally do it in the crockpot sometimes and its SO yummy. It cooks all night and becomes rich and delicious! |
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| Jo :-) | Mar 14 2012, 01:03 PM Post #3 |
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queen
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We also keep soup overnight in the slow cooker - usually if it is vegetable. We have tried keeping on the plata - hit and miss, has worked well on occasions... We haven't got a plain metal blech - don't know how that would work... I would consider a plata and/or slow cooker if I were you. |
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| npl | Mar 14 2012, 01:28 PM Post #4 |
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Bala Buste
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I'm worried that if I have the blech set with a burner under it, but also with the oven on a timer to go off, then after the oven turns off the soup won't stay hot enough. School is running a fundraiser, selling stuff for Pesach through a local store. Might use the excuse to buy a Pesach plata. Think it would be more useful than a crockpot, especially if I choose not to have the oven running if it's hot (assuming that I get all the food cooked before Yom Tov!). |
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| ebpeuka | Mar 14 2012, 03:54 PM Post #5 |
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aishes chayil
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I have left chicken soup on the plata overnight a few times. I usually throw a couple of beef bones into the pot and the soup acquires a rich brown color and a delicious taste. |
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| JRKmommy | Mar 19 2012, 10:31 AM Post #6 |
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Bala Buste
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A Pesach crockpot is worthwhile if you would also use it to cook other things. I use it to make, not just heat, chicken soup, and that saves me time in the kitchen and allows me to use my big Pesach pot for eggs and gefilte fish. |
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| npl | Mar 19 2012, 01:12 PM Post #7 |
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Bala Buste
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Given how warm it suddenly became (really 25 forecast for later in the week!), I'm thinking a warming tray or plata might be a good investment, so I can warm all kinds of foods over 2 days of yom tov and leave the oven off. Of course, it's easy to justify buying a crockpot, too - I like to make pot roast on yom tov that way. Here I was, trying not to make too many big purchases this year. I do like to expand my pesach equipment by 1 item each year, but I was planning on getting some corningware to coordinate with our good china, so the kids had something nicer than plastic plates. |
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| 4hope | Mar 20 2012, 07:05 AM Post #8 |
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Bala Buste
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we never keep soup on the plata overnight. personally, if you want to expand your pesach equipment with one item, i would go for the plata. i don't like keeping the oven on for 2 days! |
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| zuncompany | Mar 20 2012, 09:04 AM Post #9 |
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4hope- see that would be practical. I also do 1 new thing for the kitchen and got away with 2 this year cause I was under budget on the 1. However I got a cotton candy machine and a yonana machine. LOL |
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| npl | Mar 20 2012, 09:40 AM Post #10 |
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Bala Buste
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What's a yonana machine? I'm ordering the plata from the school fundraiser - better price than buying direct from the store and it's exactly the same one I have for year-round. I'm going to see if I can find a basic slow cooker from the store we have a credit card from - that way I can buy it on "points" and it's essentially free. And then I'll be able to justify the extra dishes! Now I have to be organized enough to get all my cooking done before yom tov (unless I get the crockpot!) |
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| zuncompany | Mar 20 2012, 09:53 AM Post #11 |
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You put frozen fruit in it and it makes it into a frozen yogurt consistency. |
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| npl | Mar 20 2012, 10:09 AM Post #12 |
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Bala Buste
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Sounds great! Where did you get it? What brand is it? I doubt we can get it here, at least not for a comparable price, but I'm always on the lookout for nifty gadgets like that, especially with ice-cream alternatives! Wait a moment - thinking about the name - do you have to use a banana in the mixture of frozen fruit? Edited by npl, Mar 20 2012, 10:10 AM.
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| zuncompany | Mar 20 2012, 10:22 AM Post #13 |
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I read you don't actually have and it comes out like sorbet. If you use the banana it comes out like frozen yogurt consistency. Either way, really good for pesach when you can't use eggs to make ice cream like everyone else. I got mine off amazon.com. I know bed bath and beyond had it, target, and a number of other places. I heard about it from my sister in law who loves hers! |
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| npl | Mar 20 2012, 10:58 AM Post #14 |
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Bala Buste
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Sorbet is good, too! And I'd love to control the sugar content and other ingredients. Off to see if the Canadian BB&B website has it! |
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| hallie_ari_mom | Mar 20 2012, 11:49 AM Post #15 |
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Rebbetzin
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I'm so impressed by everyone who makes all these special foods for Pesach. Very inspiring. We just do without. So an already very limited diet (no allergies) decreases by a lot for the week. |
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