The Nechoma Greisman Anthology
Section 4: THE JEWISH HOME When we do something for the physical well-being of others, it becomes a spiritual deed
Pesach and the Freezer
Hi! I'm back again with kosher l'Pesach hints for those of you, who, like
me, are freezer nuts. Over the years of making Pesach and seeking short cuts and
methods of saving time and energy, I have discovered a few ideas worth sharing with
my international N'shei Chabad friends.
Basically, there are a number of ways a freezer can make a real difference during
that high-pressure season:
- Freeze simple, filling foods several weeks before Pesach so that
while you're totally absorbed with Pesach cleaning you won't have to spend time
cooking and washing up. By using your freezer (and head!) you will be able to
serve your family nutritious meals with a minimum of fuss and work. Needless
to say these meals will be a lot cheaper than having your family eat out.
- Once you start cooking for Pesach before Yom Tov keep in mind
the last days of Yom Tov, and the first Shabbos after Pesach. Again, by being
aware of the opportunities and methods, you can cook and freeze ahead while
you're cooking anyway. This will make your Chol Hamoed a bit less hectic
-- which it tends to be, since in everyone's home, guests do drop
in, and all food has to be homemade. Also, I always find preparing for the first
Shabbos after Pesach very difficult. With all the accumulated laundry, getting
the house "kosher l'chometz," added to sheer exhaustion, it is a very good idea
to have some (or most) of the first Shabbos ready to defrost and heat. Many
of us are already suffering from acute hypercookitis by then, (a condition caused
by overexposure to pots, stoves, and kitchens).
- If you are lucky enough to own a separate freezer (in addition
to one above or beside your refrigerator), you can make Pesach preparations
easier. First, clean your separate freezer as early as you can. Then, put all
the contents of your other freezer into it. Now that your refrigerator freezer
is empty, clean it very well for Pesach. (You do not have to do the refrigerator
the same day). Tape it shut and put a sign on the door telling the members of
your household that it is off limits!! Now you can make your Pesach orders
of fish and meat even if the kitchen is still chometzdik. It's a good feeling
to have the freezer clean and free and ready whenever you are. You can do the
fridge as soon as you're ready to start cooking. Try to leave at least 3 to
4 days to cook before Pesach, otherwise it will be very hard to cook extra.
The separate freezer will be chometzdik and must be sold with the chometz and
locked or taped shut all of Pesach. You won't have the tension of having to
use up all the contents of your freezer before Pesach. Some of the contents
of your refrigerator can be frozen until after Pesach, if you haven't used them
by the time your refrigerator is made Pesachdik. You might, if you're efficient
(and lucky), have some "real food" in that freezer to eat those first days after
Pesach, before your life gets back to normal again.
To elaborate on the above:
Try to prepare ahead of time (as early as you can) things that go well with pittas,
rolls, or bread (like meat patties, fried fish, cutlets, other kinds of burgers
etc.) The principle is: the food should be completely cooked or fried and need only
reheating. If you have a microwave, you can heat this food in a plastic bag. If
you don't, heat it in the oven in a disposable pan (which you can re-use by lining
with baking paper or foil). Your main meal could be very nutritious and very easy:
the burgers etc. in a pitta or roll, or between 2 slices of bread, canned vegetables,
sliced raw vegetables, and fresh fruit for dessert. If you don't want to serve bread
to small children close to Pesach, serve potatoes instead, or pasta. Even though
pasta is chometzdik it doesn't make crumbs, and hence is less nerve-wracking. (Needless
to say, at this stage you should be using disposable plates and cutlery, to ease
your burden).
Many foods can be totally or partially prepared to lighten your load later. All
your chickens can be cleaned at once and refrozen in bags which label which parts
are for soup, and which for preparing in other ways. Once the chickens are ready
for cooking, the cooking will be so much quicker on a busy day. Chicken soup freezes
excellently, so if you can, make a lot before Yom Tov and freeze some for the future.
Hint: Freeze it in a pot. As soon as it's frozen hard, turn it upside down into
a clean, large plastic bag, and as soon as it loosens and falls into the bag, tie
the bag tightly and put it back into the freezer immediately. This way it will fit
into a chometzdike pot to defrost after Pesach. (Obviously you must decide which
pot you will be using -- choose one that is not narrower than the one
it was frozen in!) You will also not be wasting Pesachdike utensils on this soup,
and you do not have to worry about transferring the soup once Pesach is over.
Gefilte fish can also be prepared before Pesach -- with after Pesach in
mind. You can choose either a) to cook all your fish and freeze enough cooked balls
for the first chometzdike Shabbos, or b) to prepare a large batter and divide it
into parts -- one to cook now for the first days, and the rest to freeze
in loaves wrapped in plastic wrap, or balls. Erev the last days, and Erev the first
chometzdike Shabbos, all you'll have to do is make fish broth and throw in the frozen
balls or loaves. This is so much easier than making the batter from scratch.
Meat burgers -- chopped meat or turkey makes excellent patties even
without matzah meal. You have to drain the water from the meat and onion, add ground
or blended vegetables, eggs can help, and potato starch is optional. These patties
are great for Chol Hamoed outings, and meals at home. I make up a big batter
all at once before Pesach begins, fry some for use during Yom Tov -- for
variety and a break from chicken -- and freeze the rest, either in patty
form with plastic between the layers, or as ready batter which needs only to be
defrosted and cooked as meatballs or fried as burgers.
Side dishes -- Many Pesachdike side dishes freeze well and can be frozen
either for the last days or for the first Shabbos after Pesach. Some suggestions
-- cooked eggplant dishes, cooked squash dishes, tzimmes, applesauce,
cooked beet salads, and borscht, to name a few. Potato kugels do not freeze well,
nor do cooked potato salads.
Obviously, there are balabustas out there who have made more Pesachs than I have,
and have time- and energy-saving ideas. Please share all your hints and ideas with
us of the younger generations. It's Ahavas Yisroel!
Betayavon. Have an easy and kosher Pesach! |
