Comments on: Friday Roundup #8 and More Thoughts on Spoilage http://www.cookingmanager.com/friday-roundup-8-thoughts-spoilage/ Helping Home Cooks Save Time and Money in the Kitchen Mon, 06 Feb 2012 13:43:03 +0000 hourly 1 By: Adina http://www.cookingmanager.com/friday-roundup-8-thoughts-spoilage/comment-page-1/#comment-227 Adina Sat, 15 Aug 2009 22:08:01 +0000 http://www.cookingmanager.com/?p=305#comment-227 Hi - it sounds like overall everything worked out nicely - Mazal Tov and congratulations for getting it all together! I haven't noticed a problem with sauteed onion food, but I have noticed problems with large quantities cooked for large groups in the hotter seasons. When the fridge is stuffed before Rosh Hashana and it's still hot out and too many things are waiting outside for just a little bit too long, or they just don't get cooled off fast enough in the overworked fridge, that's when things seem to go bad faster. Almost everyone I know has a story to share about that. I have a friend who was frantically reworking her Pesach Seder menu in the kitchen as everyone was sitting outside reading the Hagadda because 3 of her main things were spoiled and she had a ton of company. She took from the food she had planned to serve at later meals, including a frozen main dish that luckily she had enough time to defrost, and then the later meals had to be redone (but at least she had more time to work with). We made a large family shabbat for our oldest son's Aufrauf (the weekend before his wedding) at the end of August and food spoilage was my biggest worry. I kept a lot of food in the Shul Fridge, just to have extra space in a fridge that would be kept shut, even though it was less convenient for me. Hi – it sounds like overall everything worked out nicely – Mazal Tov and congratulations for getting it all together! I haven’t noticed a problem with sauteed onion food, but I have noticed problems with large quantities cooked for large groups in the hotter seasons.
When the fridge is stuffed before Rosh Hashana and it’s still hot out and too many things are waiting outside for just a little bit too long, or they just don’t get cooled off fast enough in the overworked fridge, that’s when things seem to go bad faster. Almost everyone I know has a story to share about that. I have a friend who was frantically reworking her Pesach Seder menu in the kitchen as everyone was sitting outside reading the Hagadda because 3 of her main things were spoiled and she had a ton of company. She took from the food she had planned to serve at later meals, including a frozen main dish that luckily she had enough time to defrost, and then the later meals had to be redone (but at least she had more time to work with).

We made a large family shabbat for our oldest son’s Aufrauf (the weekend before his wedding) at the end of August and food spoilage was my biggest worry. I kept a lot of food in the Shul Fridge, just to have extra space in a fridge that would be kept shut, even though it was less convenient for me.

]]> By: Ilana-Davita http://www.cookingmanager.com/friday-roundup-8-thoughts-spoilage/comment-page-1/#comment-226 Ilana-Davita Sat, 15 Aug 2009 19:35:16 +0000 http://www.cookingmanager.com/?p=305#comment-226 Looking forward to the meatloaf recipe. Looking forward to the meatloaf recipe.

]]>