seeallsides-
I use two packages of flanken that are approximately 1 pound each (or slightly over) for a total of about 2.1 – 2.25 lbs.
Yes, I cut the bones out using a sharp steak knife before cooking. Some of the earlier posts indicate a preference for leaving the bones in, but I want a dish that is 100% edible.
The 2 lbs. flanken do pretty much cover the entire pan, although there are some small gaps. The way it’s laid out, each slice of kugel should contain at least some meat.
“…explain a little better to recipe challenged people…“
Thank you for the very diplomatic way of pointing out that my instruction of “two packages of flanken” really isn’t a measurement.
I took a couple of photos of the recipe being prepared, including the flanken being laid out on top of the mix and then after being pressed into the mix.
If you think they’d be helpful I’ll B”N find a photo-sharing site and post them there.
Please don’t answer this if you’d rather not, but I’m curious – how’d your flanken kugel come out?