November 12, 2010 5:17 pm at 5:17 pm #593008
i need real gefilte fish loaf aficianodos out there to tell me why this happens. I always make fish the exact same way. Same brand, Water in pot, salt pepper, sugar onion carrots bring to boil add frozen loaf with paper then simmer 1 1/2 hrs on low fire timed. My question is this. why sometimes is it yummy, fluffy the paper falls right off and the loaf lookes inflated with yummy juices, and sometimes the paper sticks to the loaf and the loaf looks shriveled. Anyone know? thanks…November 12, 2010 5:26 pm at 5:26 pm #1106336
hmmm my recipe is yours exactly except i put in a couple of garlic as well but i dont think that is making it or breaking it:)
Maybe its the amount of water you put in maybe the more you put in its more fluffy and the less its more shriveled? (i happen to love the shriveled one!)November 12, 2010 5:31 pm at 5:31 pm #1106337
Definitely the amount of water. Your recipe is ok but for one point. Gefilta fish just isn’t the same without real fish cooking in the same pot.November 12, 2010 5:35 pm at 5:35 pm #1106338
Sometimes when the log rises to the top, part of it is uncovered. The part that is uncovered remains dry and the paper gives you a hard time..
I know what it is all about!November 12, 2010 6:03 pm at 6:03 pm #1106339
theres gotta be something more scientific going on. Same amt of water each time. Water is sufficient. ITs either the time of cooking (needs to be underdone) or smthg. It gets shriveled at the end of the cooking process,even when there is still enough water. SHould i take the paper off during cooking?November 12, 2010 6:17 pm at 6:17 pm #1106340
maybe try covering the pot while the fish is simmering?November 12, 2010 6:25 pm at 6:25 pm #1106341
You should definitely cook it in a covered pot with lots of water. One and a half hrs approx.November 12, 2010 7:37 pm at 7:37 pm #1106342
I bake my gefilte fish: Remove the loaf from the paper, put the fish in a pan with an inch or two of water and bake uncovered at 350 for 1 1/2 hours. I don’t season the water. “Crunchy gefilte fish” (the browned top of each slice) is a huge hit by us!November 12, 2010 8:23 pm at 8:23 pm #1106343
It’s the tampeture. for the first 1/2 hour the water should be boiling srrongly so it holds togeter and dosent fall apart.November 12, 2010 9:23 pm at 9:23 pm #1106344
my problem isnt falling apart, its shrivelling around the outer surface of the loafNovember 13, 2010 7:20 pm at 7:20 pm #1106345
I take the paper off, put it in a loaf pan, cover it with spicy duck sauce and bake at 400 for 1 1/12 to 2 hours. It’s yummy.November 14, 2010 12:39 am at 12:39 am #1106346
I have baked it with marinara sauce and frozen peas and carrots.
Also made it in the microwave in a covered pyrex dish covered halfway with water and spice the same as usual with carrots, celery, and onion, some salt and pepper and sugar). It microwaved for 40 minutes and was great.
Also like to defrost (2 each)salmon gefilte fish loaves and white fish loaves, mix each one with an egg, ground onion and carrot, and some sugar and salt, and add red chrein to the salmon. Then I either layer the fish in a loaf pan (white gefilte fish, salmon g.f., white, salmon) and bake it covered for about 45-50 minutes or until the top is very firm, or I take a spoon and throw dollops of alternating fish into the pan and then marbleize it with a knife and bake it the same way. It makes for a really spectacular presentation when sliced, and I hollow out (nearly to the bottom) a section of unpeeled cucumber (cut off the ends first) and fill each section with chrein and put it on the side of the slice of fish. Looks SO pretty.November 14, 2010 2:47 am at 2:47 am #1106348
I Asked this question from my Fish Store. They told me that non-frozen gefilte fish should be added to boiling water and Frozen gefilte fish should always be put in Room Temp water together with all the ingredients and bring to a boil together. Adding Frozen Fish to boiling water will create that thick skin and most likely will make the paper stick to the fish roll. I also bake my fish rolls. No mess and no pot to wash.November 14, 2010 4:34 am at 4:34 am #1106349
I strongly suspect that when your cooked loaves looked shriveled, they have been in the grocer’s freezer longer than the others. They’ve possibly suffered some sort of freezer burn.November 14, 2010 5:02 am at 5:02 am #1106350
I’ve noticed that when I unwrap the frozen loaf because I am making my “ketchup” gefilte fish the wrapper comes off easily and other times it sticks. So I don’t think it has to do with how it is cooked, rather I imagine that the paper is probably oiled before the loaf is wrapped. So maybe sometimes it is more or less so.November 14, 2010 7:38 am at 7:38 am #1106351
Put the gefilta fish roll into boiling water with a spoon of canola/vegetable oil added to the boiling water, with all the carrots, onions, salt, pepper and sugar, and a sprinkling of paprika for color. This oil helps for the paper to come off easily and throwaway once it has come off from the fish. Then let boil for about an half an hour and then lower gas to simmer for another hour and keep turning the roll in the sufficiet amount of boiling water to cover completely. Leave some of the water in the serving dish until ready to serve. Then drain.
Oomis 1105: I will try your recipe and make this for my son’s aufruf I’YH which is this coming Shabbos. On what temp do you bake the fish? 350F? I will certainly do the cucumber idea for the chrain! Marvellous idea! Thanks.February 15, 2012 8:30 am at 8:30 am #1106352
just btw – no need to wait for the water to boil.
my fish is yum – same recipe, just put everything into a pot and let it cook for about 45 min = 1 hr.February 15, 2012 2:56 pm at 2:56 pm #1106353
Don’t wait until the water is boiled to put the fish in. Put everything into the pot-then put in on a higher flame to get the water boiling, once the water boils cook it on a medium to low flame for an hour and a half. Make sure the pot is covered.February 15, 2012 3:53 pm at 3:53 pm #1106354
The Best Bubby (thought I was, but I’m willing to share the title). How was the aufruf, and how did the fish come out? For some reason I never saw this thread again until now, even when you wrote your original reply about the aufruf.February 15, 2012 3:58 pm at 3:58 pm #1106355
“sugar onion carrots”
whats a sugar onion carrot? more to the point…whats a sugar onion…or whats an onion carrot? AM SEW FUZZLEDFebruary 15, 2012 4:33 pm at 4:33 pm #1106356
In my opinion – The Gefilte fish should be cooked majority of the time on a boil as oppose to a simmer. Add more water as needed. Also it is crucial that the fish is not hot when you unwrap it. Allow it to cool down and refrigerate, and then unwrap it.. the wrapper should slide off no problem.February 23, 2012 11:21 am at 11:21 am #1106357
oomis 1105: B’H the aufruf was fantastic and the chasuna was grand and very well organized. It was very nostalgic, as it was our last child to marry B’H. The weather held – it was actually sunny, not raining, and bearable. The next few days were actually freezing and snowing.
I made your idea of the fish / salmon and the cucumbers for the chrain. It looked divine! Thanks for the idea. I actually made my own rolls of fish from scratch. We thoroughly enjoyed the simcha B’H and enjoying the next stage in life I’YH – loving and enjoying the einaklach and I’YH great grandchildren in good health! May we all share many simachot with simcha be karov!!!February 23, 2012 3:05 pm at 3:05 pm #1106358
Growing up my favorite sunday lunch was a gefilte fish sandwich on matza i would mash down the jar gefilte fish spread it on the matza and put on a layer of horseradish and pickle chips mmmmmmmmmm.February 23, 2012 10:04 pm at 10:04 pm #1106359
I made your idea of the fish / salmon and the cucumbers for the chrain. It looked divine! Thanks for the idea. I actually made my own rolls of fish from scratch. We thoroughly enjoyed the simcha B’H and enjoying the next stage in life I’YH – loving and enjoying the einaklach and I’YH great grandchildren in good health! May we all share many simachot with simcha be karov!!! “
TBB, mazel tov, belatedly, on marrying off your mezinik, and boy am I excited when I get positive feedback on my cooking posts!Amein to your last sentence.February 23, 2012 11:39 pm at 11:39 pm #1106360
oomis1105: Thanks for your Mazel Tov wishes, which are always accepted! I know you have children in the shidduch parsha, from your writings… may H’KBH grant you this Adar, me shenichnass Adar marbim be simcha, that your children find their true zivugim hagunim be karov and it should all go quickly and smoothly and I’YH you and your husband should have much koach, gevura and good parnasa to make only simchos with simcha be karov! Amen!
If you want, please ask the moderators to send me their names to my email to daven for them at the Shotzer Rebbe Z’TL kever in a few hours I’YH.
Your recipes are good, I have tried some of the other ones, cakes etc. You give clear, concise instructions, which are not complicated. And, most importantly the end results are good.February 24, 2012 4:59 am at 4:59 am #1106361
The Best Bubby – best reply to a post, EVER! (Thank you). I saw this post too late to pass along the information to you, but I sincerely thank you for your good intentions (machshava k’maiseh, after all). If the mods will tell me how to privately
e-mail them (or you, directly)with the information you requested from me, I will be most appreciative of your tefilos, and will send you the names. But even if not, that was very kind of you to offer.February 24, 2012 8:23 am at 8:23 am #1106362
OOMIS 1105:You are certainly right – machshava k’maiseh!
Please ask any and all the moderators to give you my private email and phone #s and I will certainly daven for you and your children. Ask the moderators to give me your phone #s and I will call you as I have a phone plan to call USA, landlines and cells, for free for about 59 minutes.
I have so many girls and boys that I daven for each and every day, including cholim, and also for yeshuot, and shevuiim, and zerah shel kaaimah, and B’H I have received a text very, very late last night to say one of “my” girls has become a Kallah! MAZAL TOV!!!! I’YH by all yiddishe neshamot be karov!
Don’t worry, if I don’t have the names today to go to the Shotzer Rebbe Z’TL kever, I promise you I shall go another Friday, early morning to pierce the shamayim. What is a few hours worth to have the zechut to be in the long chain of the shelichim to do some chesed to ensure people are davening for them and share in their simachot I’YH? We all need to have AHAVAT CHINUM so that when we close our eyes to say Shema at night, we can have a clear concience that our neshamas have done everything possible for others. Please contact me and also give me other names that need davening for.
Have a good and blessed Chodesh Adar I’YH filled with many simachot with simcha in good health always! A Gut and warm Shabbos! Amen!February 24, 2012 6:03 pm at 6:03 pm #1106363
Mods, could you be kind enough to e-mail me The Best Bubby’s contact info, so I can e-mail her? Thank you ind avance. Good Chodesh and Shabbat Shalom. (Thank you, TBB).February 27, 2012 8:56 pm at 8:56 pm #1106364
OOMIS1105: I still have NOT received any information regarding the names to daven for or contact details of yourself and JaneDoe18. I have asked the moderators last Thursday night and still have not heard anything.
I will I’YH go the Shotzer Rebbe Z’TL kever very early on Friday,9th March which is Shushan Purim. I can not go any earlier as I have an urgent appointment on Friday 2nd March I’YH, and I can not postpone it.
Please send me all the names either through here or send me an email please.February 28, 2012 12:34 am at 12:34 am #1106365
A Heimishe MomParticipant
I cook for only 1 hour on a simmer. I put the fish into boiling water and cover the pot. Sometimes I also have that it sticks to the paper and sometimes not. Same brand, same batch. No rhyme or reason.February 28, 2012 12:51 am at 12:51 am #1106366
this was by far the most interesting post i have read hereOctober 23, 2015 4:20 am at 4:20 am #1106368
You can blame the difference on whatever varies.October 23, 2015 4:29 am at 4:29 am #1106369
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