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We’ve broken down the process for maximum efficiency and minimum hassle.
If you’ve ever traveled and cooked your own food for Yom Tov, you know it’s a big deal. Big, actually. And if you’re hosting at your destination, it might feel impossible.
Last year we changed our Yom Tov plans late in the game and decided to go to Israel for the first half of Sukkos. And it was Erev Yom Tov. That is, there would not be much time for shopping and cooking. Also, with daughter and son along with many seminary and yeshiva friends, we treated each meal well. Did we mention we have a lot of family accompanying us in our large sukkah?
Yom Tov cooking and packing becomes serious business! Let’s start by saying that you can freeze anything. The only things I plan to make fresh on erev Yom Tov are salmon, baked potatoes, roasted vegetables, and chicken soup. (Chicken soup can certainly be frozen and transported, but I really want it, and it’s so easy to prepare, that it’s not worth it to prepare in advance.)
Everything I cooked or baked was frozen and vacuum sealed. This is not a job for a small vacuum sealer. It’s time to borrow or invest in a quality machine like this Food saver I have. It runs fast without needing any “do overs” like some cheaper machines. And you need more Bags and rolls. (Note: Costco often has refillable bags and rolls at great prices.)
There are two reasons why you might want to vacuum seal everything. The first is for novelty. Vacuum-sealed food will last longer in the fridge and freezer. And the second reason is to save space. Vacuum sealing removes any excess air trapped in the container.
So let’s talk about how to pack everything. The goal is to get everything as flat as possible. This means there are no round containers.
Liquids. Any liquid – soups, stews, compotes – should be flat in square/rectangular containers or ziplock bags. These are vacuum sealed after cooling in a bag. Just take the cube out of the container and put it in a vacuum seal bag. This means you can reuse the ingredients for different sauces, so you don’t need as much.
Meats. Fry should be cooled and then cut.
The meat can be vacuum packed before it freezes – just use the moist condition. Freeze the soup in a Ziploc bag, then transfer to a vacuum bag and seal separately when it’s frozen solid.
Chicken. You can vacuum seal cooked raw or whole cooked chicken (cuts or on the bone). (When there is a lot of liquid in the bag, it can spoil. Try to fold the bag over the food so that the liquid doesn’t suck up when you put it in the machine.)
Grains/sides. Rice, pasta, quinoa – all of these can be vacuum sealed when fully cooked and then frozen. After cooling, they will look fresh.
Sweets / Dough. I made galette dough and vacuum sealed them into rounds. Then they can be iced, rolled (use a soda bottle) and filled with fresh fruit. You can do the same with all kinds of crumb wrappers.
Bullets. Kugel or other “mushy” foods must first be frozen and then vacuum sealed.
Note: All foods must be completely cooled before being vacuum sealed for safety.
If you are packing for a split Yom Tov, separate and clearly mark which items belong to which part of the Yom Tov. Consider packing in separate bags/coolers.
When you are preparing to pack your suitcases or boxes, you will have square and flat packages like building blocks. These can be packed very tightly together which helps them stay frozen. These Ice pack blankets It can be placed around and/or on top of food. We chose to carry all our cooked food. I thought that clothes can be replaced if a suitcase is lost, but it is not such a difficult task! You’d be surprised how much you can fit in a wheeled carry-on suitcase!
There’s a good chance you won’t have as much refrigerator space as you do at home when you arrive. The good thing is that vacuum-sealed food lasts longer in the refrigerator, so everything doesn’t have to be cold. Plan what you need for your next stay and just freeze packs. The rest will be good unopened in the refrigerator.
This may seem like a lot of work – and it is. But with all this preparation, you’ll have a more relaxed Yom Tov wherever you go. Fresh salad, grilled vegetables, baked salmon – all these are easy to prepare anywhere in the world. The rest of the work will be behind you. Another tip: Prepare an online supermarket order to place immediately upon arrival. It can take a while to navigate an unfamiliar supermarket website, so it’s worth taking the time before you head out. (FYI in Israel, oats are called “kvakker” even though they’re not the Quaker brand. Share this because it’s hot. Oatmeal squares And so on. 9 × 13 good things They are easy to prepare even in a rental apartment.) Special market It is a highly recommended site in Jerusalem. Local kosher stores are your best bet, but you can use them. Instacart or Shipt In many US destinations.
Bonus: Here are some things I find useful to leave home while traveling (some of which are specific to traveling to Israel). good knife disposable cutting boards, Ziploc bags, sponges, bgranulated sugar (not the same in Israel) If you have a room for 9x13s (the good ones are very expensive in Israel and they can be very hard to find) Non-kitchen items: drear sheets, mIf you regularly use esh bags for laundry, sHarpy (always seems useful)
Make sure you check This post is about MoovIt If you use public transport.
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