Storing Matzoh Balls -- Advice Needed!

Diamond Member Joined: Dec 26 2006 Posts: 4317

I cook them, drain them very well, and put them in a ziploc bag. Freeze it on one level in bag(not piled on top of each other) Thaw and add to soup when you want to eat, make sure to heat well.

Platinum Member Joined: Mar 07 2007 Posts: 10429

just know they will be smaller and denser than when they were first made.

Gold Member Joined: Jan 06 2008 Posts: 1725

I wash out an egg carton - styrofoam - and put the knaidlach in the carton after they're cooled off. freeze it that way and when you defrost they pop out in the right shape.

Diamond Member Joined: Apr 29 2006 Posts: 4784

that is soooo smart abismommy!!!!!!
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Platinum Member Joined: Mar 07 2007 Posts: 10429

It's a clever idea, one I would normally applaud, but unfortunately it's a health risk:

from <www>

Plastic wrap, foam meat trays, convenience food dishes, and egg cartons have been approved for a specific use and should be considered one-time-use packaging. Bacteria from foods that these packages once contained may remain on the packaging and thus be able to contaminate foods or even hands if reused."

add to that the stryrofoam gefilte fish loaf trays, too, BTW.

One of the problems is that styrofoam, being a foam, is full of tiny nooks and crannies that you can't possibly disinfect by ordinary washing, even with the hottest water and detergent.

Diamond Member Joined: Dec 04 2006 Posts: 2694

I freeze them in a single layer on a cookie sheet (I usually make tons at a time, chometz, not pesach). when frozen I dump them all into a large ziploc bag and then take out as many as I need each time. hope this helps.

Diamond Member Joined: May 15 2007 Posts: 3669

in storage containers or zip lock bag. if ur pressed for space, zip lock is best.