What's your secret to non-watery gefilte fish?

allthingsblue

Thu, Mar 27 2014, 2:16 pm

Try as I might to avoid it, my gefilte fish constantly comes out watery. Any suggestions to avoid this?
TIA

mfb

Thu, Mar 27 2014, 2:19 pm

I bake mine in the oven and then when its done drain out all the water. Its not at all watery

greenfire

Thu, Mar 27 2014, 2:22 pm

I put only a little water - up to 1/2 the fish ... and cook it on low for a very long time till the water evaporates & the onions & carrots are caramelized ... but you have to turn it once or twice & make sure the water is just evaporated but not burn the bottom

incognito

Thu, Mar 27 2014, 2:24 pm

Pike skin in a net bag in the water. Turns the water to gel.

suzyq

Thu, Mar 27 2014, 2:24 pm

I bake my gefilte fish but I don't use any water, so it comes out very firm. I run it under warm water to take the paper off, then put it in a loaf pan. I drizzle a small amount of olive oil, sprinkle some pepper and garlic powder and put it in the oven for about an hour on 350 (it's done when the top is brown).

pesek zman

Thu, Mar 27 2014, 2:28 pm

Take it out from the water immediately when it's done cooking

zaq

Thu, Mar 27 2014, 5:07 pm

Take it out of the water as soon as cook time is over, remove paper, drain in a colander until cool.

sped

Thu, Mar 27 2014, 5:30 pm

suzyq wrote:

If you add some paprika on top you get a nice color too.

momma123

Thu, Mar 27 2014, 6:49 pm

I wrap the loaf of fish in some paper towel after I take it out of the water. Don't leave it on too long or it will stick to the fish. This removes excess water, and gives it the consistency of the fish you would find at a kiddush. I also trim the edges which helps it dry out a little too.

Optione

Thu, Mar 27 2014, 7:23 pm

This works for me:

Leave paper on
Put in a little water (less than enough to cover the bottom)
Bake on 350 F for at least 2 hours

bubbebia

Thu, Mar 27 2014, 7:28 pm

Bake it! Take off the paper, put it in a foil lined pan that has been sprayed with a little cooking spray, add a spoonful or 2 of water, smear with some olive oil, salt and pepper and bake, partially covered for about an hour or so until fairly firm.

rzab

Thu, Mar 27 2014, 7:40 pm

I bake it.
Throw it on a pan and put fried onions on top, bake for about an hour.

mummiedearest

Thu, Mar 27 2014, 7:49 pm

I either bake it uncovered with no water or cook in water for a total of one hour. when the hour is up, remove the fish from the water and place on a plate. after a minute, you'll have water on the plate. pour it out. let fish cool and put in fridge. the end.

MyTimeNow

Thu, Mar 27 2014, 8:14 pm

If you buy the frozen loaves to cook, don't let them defrost before you cook them.

Mrs Bissli

Thu, Mar 27 2014, 9:10 pm

Fry or cook it in (diluted) tomato sauce, that's how I usually cook.

NACHES7

Thu, Mar 27 2014, 10:46 pm

in a disposable 9*13....2 rolls of fish...in between 2 slices karp....the karp makes the liquid thick so it doesnt let the fish be...watery....only fill up halfway with water...bake for two hours

Levtov

Thu, Mar 27 2014, 10:50 pm

Take out of the water immediately when warm. unwrap parchment paper and roll in paper towel and then in silver foil. works like a charm. refrigerate till Shabbos and serve.

m+m

Fri, Mar 28 2014, 12:59 pm

I do all the "don't" and mine doesn't come out watery.

I boil my frozen wrapped loaf (Ungers only!) in water with sugar, salt, pepper, onion, carrot for about an hour.

Leave it in the pot till it cools

Put fish (with a little juice/water) in 9x13 in the fridge.

It never tastes watery to me.

mommyhood

Fri, Mar 28 2014, 1:59 pm

I take off the paper and bake it in a loaf pan with a little water. I don't use any spices or oil. I pour out the water after an hour and let it cook another 10 minutes until it's firm.
I can't eat boiled gefilte fish anymore it always tastes waterlogged to me.