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-> Recipe Collection
-> Soup
Hannah!
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 Tue, Apr 01 2008, 10:15 pm
edit
Last edited by Hannah! on Sun, May 04 2008, 11:59 am; edited 1 time in total
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cookielady
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Tue, Apr 01 2008, 10:18 pm
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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.
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louche
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Tue, Apr 01 2008, 11:06 pm
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just know they will be smaller and denser than when they were first made.
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abismommy
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Tue, Apr 01 2008, 11:42 pm
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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.
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lamplighter
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Wed, Apr 02 2008, 2:14 am
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that is soooo smart abismommy!!!!!!
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louche
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Wed, Apr 02 2008, 9:05 am
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.
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Squash
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Wed, Apr 02 2008, 2:39 pm
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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.
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Beauty and the Beast
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Wed, Apr 02 2008, 2:41 pm
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in storage containers or zip lock bag. if ur pressed for space, zip lock is best.
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