CharlieD
Chef Extraordinaire
I am making Pelmeni, relatives of ravioli/tortellini, I'll add the picture later. I need your thought on cooking them. Here is my problem.
This coming up Saturday night is a holiday of Purim. There is special reading, story of Purim, that we will listen to in the Synagogue and will take about an hour. I will be serving the pelmeni soup after for dinner. I will make soup before Shabbat and will put on the stove right after Shabbat to hit up. Because it is 24 quart pot, it will probably take that much time to hit up. The issue is, If I cook pelmeni on Friday and then hit up the soup again, I am afraid they will fall apart. They normally take 10 minutes to cook after throwing them into a boiling water. I don't know I f I make sense here. So please ask questions so I can make the situation clearer. And tell me please what I can do to be able to serve the soup right away, or almost right away, and also not to over cook the pelmeni.
This coming up Saturday night is a holiday of Purim. There is special reading, story of Purim, that we will listen to in the Synagogue and will take about an hour. I will be serving the pelmeni soup after for dinner. I will make soup before Shabbat and will put on the stove right after Shabbat to hit up. Because it is 24 quart pot, it will probably take that much time to hit up. The issue is, If I cook pelmeni on Friday and then hit up the soup again, I am afraid they will fall apart. They normally take 10 minutes to cook after throwing them into a boiling water. I don't know I f I make sense here. So please ask questions so I can make the situation clearer. And tell me please what I can do to be able to serve the soup right away, or almost right away, and also not to over cook the pelmeni.