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IamI
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 Tue, Sep 07 2010, 8:37 am
I usually make my gef. fish baked in a tomato-carrot sauce. Now I'd like to make baked gef. fish balls for the simanim but I'd rather have them dry (without sauce).
How else can I bake them?
TIA
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ra_mom
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Tue, Sep 07 2010, 2:01 pm
If you want them dry, you can just roll them in or spray them with olive oil, and bake uncovered at 350 until done.
(A 20 oz. loaf gets baked for 75 - 90 minutes, so small balls would probably need 30 minutes or less.)
I like to sprinkle the top with paprika, oregano, salt and pepper (per bhmom).
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OOTBubby
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Tue, Sep 07 2010, 2:04 pm
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You might be better off making patties than balls -- I don't know how well the GF will hold it's shape in balls when baked.
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IamI
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Tue, Sep 07 2010, 2:17 pm
| ra_mom wrote: | If you want them dry, you can just roll them in or spray them with olive oil, and bake uncovered at 350 until done.
(A 20 oz. loaf gets baked for 75 - 90 minutes, so small balls would probably need 30 minutes or less.)
I like to sprinkle the top with paprika, oregano, salt and pepper (per bhmom). |
have you tried this? did they keep their shape?
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chocolate moose
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Tue, Sep 07 2010, 2:41 pm
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You can either sautee onions to top them nbefore they bake, or use raw onins and plop them on top. ds likes this very much.
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ra_mom
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Tue, Sep 07 2010, 7:57 pm
| IamI wrote: | | ra_mom wrote: | If you want them dry, you can just roll them in or spray them with olive oil, and bake uncovered at 350 until done.
(A 20 oz. loaf gets baked for 75 - 90 minutes, so small balls would probably need 30 minutes or less.)
I like to sprinkle the top with paprika, oregano, salt and pepper (per bhmom). |
have you tried this? did they keep their shape? | No, I have not tried this with balls.
I bake a whole loaf of gefilte this way, and place it in a loaf pan so it doesn't really lose its shape.
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