How to know when covered & wrapped gefilte fish is done

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salamanca ↓

Thu, Dec 30 2021, 5:53 pm

Set timer for 1 hour 30 mins which is nearly up. Just take out of oven or should I wait until it looks a certain way?
thanks!

happy chick ↓

Thu, Dec 30 2021, 6:00 pm

you cant really see anything. I bake it for 2 hours and its always ready.

juts take it out of the oven, and let it sit for a few minutes so you dont burn your fingers taking off the paper. when you open the paper, the loaves will be blown up but after a few minutes it will fall.

↑ salamanca ↓

Thu, Dec 30 2021, 6:03 pm

thanks happy chick. Do you feel it is not done after 1 and a half hours?

esuss

Thu, Dec 30 2021, 6:15 pm

I bake it in oven or let boil for 3 hours. It has to boil for at least 2 hours to be fully cooked.

ra_mom

Thu, Dec 30 2021, 6:25 pm

1 1/2 hours is enough. Look at the color of the top of the loaf. Did it start to get a tan color? Then don't let it get any darker.

↑ salamanca ↓

Thu, Dec 30 2021, 6:26 pm

thank you ra_mom. I baked it wrapped and covered the pan with foil. It has no brown color at all. I hope that doesnt mean that it needed more time.

Last edited by salamanca on Thu, Dec 30 2021, 6:29 pm; edited 1 time in total

↑ happy chick

Thu, Dec 30 2021, 6:27 pm

salamanca wrote:

thanks happy chick. Do you feel it is not done after 1 and a half hours?

Hr and hf should be enough, I'm just nervous w undercooked fish, meat, etc.

↑ salamanca ↓

Thu, Dec 30 2021, 6:31 pm

I took it out but could it back in if necessary (it is already unwrapped).

Hashem_Yaazor ↓

Thu, Dec 30 2021, 6:33 pm

Did you dry bake or put in with water?

I'm sure it's cooked but people like different levels of doneness.

↑ salamanca ↓

Thu, Dec 30 2021, 6:34 pm

I put in about 2/3 of an inch of water in the pan. Kept the fish wrapped and the pan covered.

↑ Hashem_Yaazor

Thu, Dec 30 2021, 6:53 pm

That's why it didn't brown. Should be cooked enough to eat but won't be as firm as if you had unwrapped it.

penguin

Thu, Dec 30 2021, 6:57 pm

I usually put in a whole carrot & assume that when the carrot is soft the fish is done.

a la:

There's an old, old recipe in Maine for stewing coot; and that recipe, I suspect, originated in the dim, dim past, probably with the Norsemen who came to Maine in their little open boats a thousand years ago. To stew coot, runs this recipe, place the bird in a kettle of water with a red building-brick free of mortar and blemishes. Parboil the coot and the brick together for three hours. Pour off the water, refill the kettle, and again parboil for three hours. For the third time throw off the water, for the last time add fresh water, and let the coot and the brick simmer together overnight. In the morning throw away the coot and eat the brick.

We always said it, when the brick is soft, the coot is done.

↑ salamanca

Thu, Dec 30 2021, 7:03 pm

all right - well as long as no one gets sick! I have a low bar.

Smile1234

Thu, Dec 30 2021, 8:02 pm

I bake mine wrapped in water and covered at 325 for 1 hour 45 min.
Btw each brand says on the package how long to cook it, so I kind of use that as a benchmark. But I know which brand we like and it works at this temp for the long.

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