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Ask Shifra

Something Different... Answering questions and making curious observations (online) since 2005.

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Tuesday, January 31, 2006

Cooking for the Freezer

Wanna know how a working mom (ok, me) makes shabbos?
Check out the secret to cooking ahead on the Shabbos cooking blog.


At 4:29 PM, Blogger Lab Rab said...

I think that before "cooking ahead" I need to master "cooking" in general ... I guess that's the function of the rest of the blog!

At 4:33 PM, Blogger Eliyahu said...

ditto that, lab rab. i hope to master boiling water soon, and move on to toast.

At 2:51 AM, Blogger Jameel @ The Muqata said...

Eliyahu: I can share my ice-cube recipe if you like.

At 7:10 PM, Blogger Eliyahu said...

i don't know, jameel. that sounds pretty complex, what with all the different water choices & ice-cube trays.....

At 4:03 AM, Blogger Jameel @ The Muqata said...

Eliyahu: What's great about the recipe is that its really called:

"Jameel's Famous Ice Cube Receipe From Scratch".

Normally, as you wrote, there are many complex issues involved. For example, the correct type of water to use is always a killer. Should it be mineral, soft, hard, New York bug-infected, Kinneret chametz special, Pennsylvania Tap, Dear Park, Mei Eden, or Gaza Sewage?

At what pressure should it be frozen at? Does pre-shabbat pressure count? Putting them in the freezer during the 18 minutes before shabbat? (We know how much pressure there is then...)

How long to leave it in the freezer? What could be worse than ice cubes with freezer burn -- what sort of sensation does that leave you with?

Ice Cube Trays! What a pain! Should we use fun shaped rubber trays from IKEA with strange names like "Oophlicht" and "Groka"? Does the color of the tray make a difference to the taste? My kids seem to think so.

Yet, all of these issues simply vanish when using my tried and true recipe. By making ice cubes from scratch, they will always come out tasting great! Never mind the random ones from time to time that taste of gefilte-fish jelly...its a very rare statistical occurance.

So, now you too can impress your family and friends with your culinary skills and mastery over the great world of chemical chaos.

At 10:21 PM, Blogger Eliyahu said...

making ice cubes from Scotch, what a great idea! do you have to dilute it any to get it to freeze?

At 2:17 AM, Blogger Jameel @ The Muqata said...

Eliyahu: You warm up the scotch, and stir in jellow mix. Pour it into the ice cube trays and chill.

No Freezer Burn, and it goes down so smoothly, you won't feel a thing till it disolves in your stomach. (Even without using expensive single malt whisky...Jonny Walker Red works just fine)


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