I am always interested in the history behind cooking methods and the reasons why ? I am use to seeing cooking of fish patties either in oven also frying, why boiling and with carrot on top? Thank you.
I've read that in England people like to fry their gefilte fish balls, and I've also seen a recipe that involves putting the mixture into one of those ring pans like for bundt cake, then you can make neat slices. So there are a number of ways to do this. I myself want to conquer the most difficult thing about gefilte fish and that's to make it taste good!
Yes the crime here is the sugar. Also, the reason you eat gefilte fish on Shabbat is to avoid the work of sorting out the fish bones. Carp has a lot of little bones in it. Doing it this way, I don't see how you wouldn't get some bones. And the heads, well, those are full of bones so I just shake my head there.
Grouper is a kind of sea bass. It has smooth scales which are mostly covered by skin-like auxiliary scales. It can certainly be used for gefilte fish, as can any whitefish. The advantage of freshwater fish like carp is that they are fatty and don't dry out during the relatively long cooking process. You can solve this by adding some extra vegetable oil to the mix to get a better texture. Good luck!
Very nice!
This is my grandfather😁😁
magnificent!
you should keep cooking as it just started to be interesting,hope you are well
Thank you
I am always interested in the history behind cooking methods and the reasons why ? I am use to seeing cooking of fish patties either in oven also frying, why boiling and with carrot on top? Thank you.
Because it is a different cooking method which is not frying or so (therefore not crispy). It is more a farce which gently simmered in broth.
I've read that in England people like to fry their gefilte fish balls, and I've also seen a recipe that involves putting the mixture into one of those ring pans like for bundt cake, then you can make neat slices. So there are a number of ways to do this. I myself want to conquer the most difficult thing about gefilte fish and that's to make it taste good!
👏🏻👏🏻👏🏻👏🏻The autentic guefilte fish!
Why is the sauce cloudy? The sauce should be transparent
I'm not Jewish but I love Jewish food.
Real Gefilte is without sugar.
Yes the crime here is the sugar. Also, the reason you eat gefilte fish on Shabbat is to avoid the work of sorting out the fish bones. Carp has a lot of little bones in it. Doing it this way, I don't see how you wouldn't get some bones. And the heads, well, those are full of bones so I just shake my head there.
Me thinks that the "chemist" desperately needs an audio engineer to "buddy" up to!! 😁
I understand it is tradition to use freshwater fish with scales, but has anyone tried with grouper?
Grouper is a kind of sea bass. It has smooth scales which are mostly covered by skin-like auxiliary scales. It can certainly be used for gefilte fish, as can any whitefish. The advantage of freshwater fish like carp is that they are fatty and don't dry out during the relatively long cooking process. You can solve this by adding some extra vegetable oil to the mix to get a better texture. Good luck!
Nice original gefilete but i prefer marrocain fish for Shabes😀
Tva nu