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What are your tips and tricks?
We keep them in the oven (the oven is off) and it doesn’t dry out nor does it become all soggy. Almost as fresh as just baked.
Whoever we recommended it to is pleasantly surprised how well it works.
make sovah shrink vacuum wrap it for you.
Wiy: What I think amb meant is that after warming your challos on friday afternoon, you leave them inside with oven off (shut it right before zman) until you use it for that seudah. You would probably need to rewarm it for less time than usual.
Be careful if you have an oven light!
I think amb meant that the oven is completely off.
Plastic bags
double plastic bags and clear off right after seuda so the challa doesnt get stale
doubling a plain food storage bag will be just as effective and will cost as much as 75% less(remember no ties on Shabbos)just seal it off with the second bag
If you’re talking about store-bought or freshly baked challos on Friday that you want to stay fresh for the seudos on Shabbos day – so if they’re store-bought then yes, shrink-wrap them if you can. If not, then as soon as you get home – for home-baked, when they have cooled off somewhat but are still nice and warm – wrap them tightly all around in a few layers of plastic wrap, and freeze.
For leftover challah, as soon as you are finished eating the challah, wrap it as tightly as possible in a food storage bag, then twist-close (not tie) that in another food storage bag, and then in the freezer. Unless you eat challah with the soup, chicken, etc., just leave a slice on the table for bentching and wrap up the rest right after the fish.
In any case, the important thing is to get all the air out.
Eh, big deal. I used to keep it fresh from erev shabbos until erev shabbos.
–Sarah
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