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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Mon, Dec 02 2024, 7:37 am
I usually cook my soup late Thursday night then simmer all night, and turn off Friday morning, but I don’t put into fridge. Reheat before Shabbos, and leave on Blech.
I am being away Thursday and don’t want to leave the flame on when I’m not home. I want to cook the soup overnight Wednesday, pour into fridge Thursday morning, and reheat before Shabbos. Anyone ever cook the soup Wednesday, and it’s good for Shabbos?
I also want to bake my chicken Wednesday too. Then just leave in fridge till Friday to reheat.
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amother
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Mon, Dec 02 2024, 7:38 am
| amother OP wrote: | I usually cook my soup late Thursday night then simmer all night, and turn off Friday morning, but I don’t put into fridge. Reheat before Shabbos, and leave on Blech.
I am being away Thursday and don’t want to leave the flame on when I’m not home. I want to cook the soup overnight Wednesday, pour into fridge Thursday morning, and reheat before Shabbos. Anyone ever cook the soup Wednesday, and it’s good for Shabbos?
I also want to bake my chicken Wednesday too. Then just leave in fridge till Friday to reheat. |
Absolutely I often make my soup earlier in the week.
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amother
Peru
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Mon, Dec 02 2024, 7:39 am
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I think that would be fine. I just would freeze or toss immediately motzei shabbos, not save for Sunday leftovers
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Brit in Israel
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Mon, Dec 02 2024, 7:39 am
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It's ok, you just can't keep it as long after Shabbos...
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amother
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Mon, Dec 02 2024, 7:45 am
| amother Peru wrote: | | I think that would be fine. I just would freeze or toss immediately motzei shabbos, not save for Sunday leftovers |
Soup does not need to be tossed 3 days later. It last at least a week in the fridge
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Raisin
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Mon, Dec 02 2024, 8:29 am
Of course you can do that with the soup.
I would not cook the chicken first since I can't stand reheated chicken. I would prep the sauce or whatever you are doing and have the chicken ready in a pan to pop into oven on friday. but food safety wise its fine.
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PinkFridge
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Mon, Dec 02 2024, 8:30 am
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Re the chicken, what about prepping it fresh and raw (if available), then freezing and completing erev Shabbos, giving it extra cooking time?
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amother
Firebrick
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Mon, Dec 02 2024, 7:23 pm
| amother OP wrote: | I usually cook my soup late Thursday night then simmer all night, and turn off Friday morning, but I don’t put into fridge. Reheat before Shabbos, and leave on Blech.
I am being away Thursday and don’t want to leave the flame on when I’m not home. I want to cook the soup overnight Wednesday, pour into fridge Thursday morning, and reheat before Shabbos. Anyone ever cook the soup Wednesday, and it’s good for Shabbos?
I also want to bake my chicken Wednesday too. Then just leave in fridge till Friday to reheat. | . I ALWAYS do this. Like a fine wine, soup tastes better when it's allowed to mature. (Usually I make the broth earlier still, so that I can let the fat rise to the top and solidify in the fridge. A day or two later, I skim off the fat, add veggies and cook again. I like my soup as fat-free as possible.)
After spending all Friday night on the blech, the soup is better yet, though I question if any vitamins survive till Shabbos day.
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mushkamothers
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Mon, Dec 02 2024, 7:44 pm
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Chicken- dress and leave in fridge. It will marinate. Cook fresh on Fri
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s c
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Yesterday at 4:40 am
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I make my soup every Wednesday especially in winter when friday is so short and it's always so good and it's just as good reheated on Sunday if there are leftovers.
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ddmom
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Yesterday at 6:40 am
| Raisin wrote: | Of course you can do that with the soup.
I would not cook the chicken first since I can't stand reheated chicken. I would prep the sauce or whatever you are doing and have the chicken ready in a pan to pop into oven on friday. but food safety wise its fine. |
This!!!! So much tastier!!
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