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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Yesterday at 6:02 pm
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If you cook on Friday, what time do you start? (Specifically meat/chicken) I want to cook early on Friday but never know what to do with the meat/poultry dishes. I don't want to put them in the fridge just to heat them back up in a few hours, but I for sure don't want to leave meat or chicken out the whole day. I've been a guest at some homes where Friday morning all the food is cooked and just sitting on the counter all day or all afternoon for hours (and I have to remind myself not to eat the shnitzle at the meal!)
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amother
Amaryllis
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Yesterday at 6:05 pm
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These things can stay out several hours in a cold house. But what I do when I am fortunate enough to finish my cooking early is put it in the fridge and then take it out a few hours before lighting so it has time to come to room temp before going into oven for shabbos.
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hodeez
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Yesterday at 6:14 pm
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All the meats I make benefit from long cook times, so I bake it and then before Shabbat put it I a 200 degree oven. We don't do schnitzel, but if I make chicken I will bake it closer to Shabbat and then reheat
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naturalcurls
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Yesterday at 6:19 pm
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I put it in the fridge but now with the shorter weeks I cook on Thursday so going in the fridge anyway
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emee2
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Yesterday at 6:24 pm
Chicken I prep on Thursday but don’t cook it until right before the zman. So I usually take my chicken out 20 min before candlelighting.
I do the same with vegetables.
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amother
Valerian
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Yesterday at 6:28 pm
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I cook Thursday night since I work on Friday. I put everything in the fridge overnight. In the morning, I put my soup and cholent back on since the longer they cook, the better they taste. I prepare my chicken Thursday night but don't bake it until Friday afternoon. If I make anything else (meatloaf, frank n blanks, etc.) I keep them in the fridge until close to Shabbos and reheat.
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