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-> Recipe Collection
Fox
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Mon, Dec 09 2024, 12:16 pm
amother Vermilion wrote: | So. Much. Work.
(Unless you do it every 6-8 weeks, I am not taking out and washing my food processor. |
That's exactly what I do. I keep the cut challah in a bag in the freezer and only make bread crumbs every few months.
I do the same thing with onion peels to make my own onion powder.
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PinkFridge
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Mon, Dec 09 2024, 3:30 pm
Fox wrote: | That's exactly what I do. I keep the cut challah in a bag in the freezer and only make bread crumbs every few months.
I do the same thing with onion peels to make my own onion powder. |
Onion peels! Interesting. Tell us more. Though I was taught to prepare onions by cutting off the outer layer and rinsing, so what does that mean for the peel? Rinsing and a cursory look?
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amother
Blushpink
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Mon, Dec 09 2024, 3:57 pm
PinkFridge wrote: | And if the challah knife is pareve, and the rest of the challah is put in a bag? |
We remove any challah, sliced or otherwise, before we move on from the fish course.
I freeze my challah fresh and remove my guess of how much we need on Friday. What's left gets turned into grilled cheese or sandwiches usually.
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ALLiaDT
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Mon, Dec 09 2024, 6:35 pm
amother Vermilion wrote: | So. Much. Work.
(Unless you do it every 6-8 weeks, I am not taking out and washing my food processor. |
It's really not a lot of work at all. So simple and it cleans up really easily.
OP you can also make shnitzel with challah soaked in water or garlic bread.
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