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| Chanukah food; When should I prepare it?! | |
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| Tweet Topic Started: Dec 17 2008, 02:29 PM (247 Views) | |
| hallie_ari_mom | Dec 17 2008, 02:29 PM Post #1 |
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Second Floor
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I plan on preparing multiple types of latkas, and my own sufganiot. Can I prepare anything in advance? Do I freeze it? How do I defrost it? (or should I wake up early Sunday and get my groove on and prepare everything then?!) |
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| U Tarzan Me Jane | Dec 17 2008, 04:39 PM Post #2 |
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Mezzanine
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I would not suggest freezing potato latkes. |
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| hallie_ari_mom | Dec 17 2008, 04:42 PM Post #3 |
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Second Floor
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No? Ok. Then I'll just make them all that day. I'm also making Cajun latkes, carrot latkes and zucchini ones as well. I guess if I'm organized I can figure it out. |
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| realeez | Dec 17 2008, 06:38 PM Post #4 |
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Smiley Monster
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Peel your veggies the night/day before and keep them in the fridge covered with water. That should cut down the prep time the day of. |
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| hallie_ari_mom | Dec 17 2008, 07:00 PM Post #5 |
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Thanks for the tidbit! I'm wondering if I can just get dh to help with if I need to do it in the morning. He's great in the kitchen. That would cut back on time as well. |
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| ScrappingMom | Dec 19 2008, 01:45 AM Post #6 |
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Administrator
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With potatoes, have all the ingredients handy and ready to go b/c once potatoes are peeled (keep them in lightly salted cold water until ready to shred), they turn a reddish brown and gray. But even if the last batches have changed colors, it's not the end of the world. The taste is the same. It's just the color that has changed. |
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| hallie_ari_mom | Dec 19 2008, 07:10 AM Post #7 |
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Second Floor
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Thanks! Great advice. |
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3:48 AM Jul 11