|
|
|
|
|
Forum
-> Recipe Collection
amother
OP
|
Yesterday at 1:26 am
If I make pasta today for yom tov that will be served on Friday is that to much in advance?
| |
|
Back to top |
0
|
Brit in Israel
|
Yesterday at 1:43 am
I think the most it last is 5 days
| |
|
Back to top |
0
|
amother
Electricblue
|
Yesterday at 3:59 am
|
Back to top |
1
|
Bnei Berak 10
|
Yesterday at 4:06 am
Today Sunday is a bit early.
Don't forget to rinse the pasta in cold water after immediately cooking and add a bit of oil and stir well. You don't a sticky lump of boiled pasta that is glued to itself.
| |
|
Back to top |
2
|
amother
Cherry
|
Yesterday at 4:15 am
Bnei Berak 10 wrote: | Today Sunday is a bit early.
Don't forget to rinse the pasta in cold water after immediately cooking and add a bit of oil and stir well. You don't a sticky lump of boiled pasta that is glued to itself. |
Make it Wednesday and add whatever sauces/dressings you want on Friday.
| |
|
Back to top |
2
|
dankbar
|
Yesterday at 5:02 am
If it's mixed with other things you can freeze.
Like cabbage and noodles, Sesame noodles, chinese lomein with veggies, Orzo with pastrami and mushrooms, square noodles or soup noodles, I freeze in bags,
Lukshen kugel you can freeze ready
I freeze ready spiral pasta with crumbs.
I freeze in aluminum pans and place directly on hotplate to reheat, before serving, need to add oil if it's a dry pasta and keep stirring. Or place on an overturned foil pain not directly on hot plate if it dry without sauce so it doesn't burn
| |
|
Back to top |
0
|
amother
Slateblue
|
Yesterday at 5:04 am
Bnei Berak 10 wrote: | Today Sunday is a bit early.
Don't forget to rinse the pasta in cold water after immediately cooking and add a bit of oil and stir well. You don't a sticky lump of boiled pasta that is glued to itself. |
You don’t need to rinse it. Just putting oil on right away after cooking will keep it from being lumpy.
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|