| A Heaping Scoop |

A Heaping Scoop

By FamilyTable Contributors | September 30, 2020

Just a Tip

I may have shared this before, but it’s so good it deserves a second round: The best and quickest way to cool piping hot soup is this 10-minute trick: Clear your sink, and put the hot pot over the drain to block it. Cover with the lid, then turn on your cold tap and let the sink fill up with cold water. Once the water is at least halfway up the pot, turn off the water and uncover the lid to let any steam escape. In 10 minutes or less, it will be cool enough to refrigerate.

—Michal Frischman

Cowboy Steak

For some reason, this has become the new favorite meat in my house. Everyone likes it better than any roasts I’ve ever made!

Rub salt + pepper + garlic powder + Trader Joe’s coffee rub + coconut sugar + and olive oil into the steak. I leave it marinating in fridge the whole day Friday, and then right before Shabbos I broil it for 7 to 10 minutes on each side.

My best secret is that NPGS in Jackson, NJ, sells the best meat!

—Shevy Shanik

Review It!

Kitchen Fave:

I recently bought a zoodle machine. We are loving it! Recent fave lunch idea: Sauté one diced onion, one zoodled zucchini, and two shredded carrots until very soft. Add feta cheese and walnuts. For dinner I ser ve it alongside seared salmon.

—Estee Kafra

Rivky’s Fruit Nachos were such a hit. They made the perfect dessert after a meat-heavy meal. I served them on a big platter and brought out different sauces — chocolate sauce, caramel sauce, blueberry sauce. From adults to kids, everyone enjoyed it, and I’m definitely using that one again! (Issue 709)

—Faigy Grossmann

F T, help me!!

I bought a first-cut brisket by mistake instead of a second-cut. What should I

do? I heard it gets dried out quickly…

Some mistakes yield amazing discoveries. A first-cut brisket can yield very dry meat but, if it’s braised properly (baked in liquid, low and slow), you can enjoy a very tasty and appealing slice of meat. Generally, a second-cut brisket is used for pulling and won’t give you clean slices, whereas a first-cut that’s baked with liquid on the bottom of the pan and a sauce on top, sealed well and baked long enough, will be delicious.

—Rivky Kleiman

Ok, Quick: Name your three favorite ingredients (not including the big 5 — salt, pepper, garlic powder, onion powder, and paprika).

Dijon mustard, smoked paprika, maple syrup.

—Faigy Grossmann

Here’s a Halachah

BY RABBI DONIEL NEUSTADT

Question:

May women eat before Kiddush on Shabbos morning if they haven’t davened yet?

Discussion:

Poskim debate extensively whether women may eat before Kiddush on Shabbos morning. Although it’s generally forbidden to eat before davening, during the week many women eat breakfast after reciting brachos and finish davening later in the morning. On Shabbos morning, however, women have an obligation to recite (or listen to) Kiddush in addition to their daily obligation to daven. If so, they may not eat until they make Kiddush.

Since some married women are accustomed to reciting birchos hashachar upon awakening and then eating breakfast without first making Kiddush, several poskim suggest that zeman seudah for married women does not begin until their husbands have finished davening. Other poskim do not agree with this reasoning. In either case, unmarried women may not rely on this leniency.

If a woman finds it difficult to recite Kiddush over wine or grape juice early in the morning, a possible solution is to make Kiddush over her morning coffee or tea. She should recite shehakol with the intention of making Kiddush, and then drink at least 1.6 fluid ounces of the beverage, sipping it within three minutes. After Kiddush, she should eat something to fulfill the requirement of Kiddush b’makom seudah.

(Originally featured in Family Table, Issue 712)

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