HOME > Chowhound > Kosher >

Double Wrapped Dishes

p
PotatoPuff Jun 16, 2011 10:14 AM

Are there any meat/parve recipes that you think cook well when double wrapped in an oven? Our oven doesn't have a self-cleaning cycle, and we leave it as dairy rather than constantly re-kasher it. However, this makes it difficult to roast veggies, bake chicken, etc. because everything just steams. Are there any recipes that work well? Particularly looking for shabbos-type dishes, like chicken (no beef - its too expensive), or sides (not kugel though)...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. g
    GilaB RE: PotatoPuff Jun 16, 2011 11:16 AM

    Have you tried cooking en papillote? You wrap the chicken/fish with vegetables and seasonings in individual packets and then roast. It's classically done in parchment paper (hence the name, which means 'in parchment'), but many recipes recommend aluminum foil for ease of use anyway.
    A NYT article on the subject from 1999, with recipes: http://www.nytimes.com/1999/05/19/din...
    Another NYT recipe, from the old 60 Minute Gourmet column, for chicken breasts: http://www.nytimes.com/1993/02/10/gar...
    Wild mushrooms en papillote: http://www.epicurious.com/recipes/foo...
    Quick searches online give a zillion other recipes.

    That said, have you tried chicken on the stovetop? There are tons of wonderful chicken recipes that don't involve the stove at all: tagines, braises, sautes, fried, etc.

    1. a
      AdinaA RE: PotatoPuff Jun 16, 2011 01:16 PM

      I am sure that PotatoPuff has checked with his/her Rav (not sure what gender a potato puff is)

      But, as a guide for the perplexed, here is a page form the OU about handling this sort of problem mostly by alternating use and wiping up (not full-dress kashering)

      http://www.oukosher.org/index.php/com...

      All the usual suspects (Star-K, CRC, Chabad, etc.) have similar pages. So, as they say, ask your Rav. But there are ways to handle this.

      4 Replies
      1. re: AdinaA
        c
        cappucino RE: AdinaA Jun 16, 2011 03:02 PM

        What she said. Potato puff, speak to your Rabbi. Also, I purchased a roaster oven for my turkey. It is a tabletop oven that works quite well. I know someone with a countertop convection oven for meat. I also know people who use the main oven for meat and have a larger size toaster oven that fits a 9 by 12 pan for dairy. Again, ask your Rabbi, though because there are ways to work with one oven.

        1. re: cappucino
          p
          PotatoPuff RE: cappucino Jun 17, 2011 04:38 AM

          So an additional toaster oven is out of the question in our teeny-tiny manhattan apartment...

          As for not fully kashering the oven, I'm having trouble thinking of dishes that could be considered "dry", as it says in the article that cheesecake, pizza, and blintzes are NOT considered dry by many poskim. Any ideas for a "dry" food?

          1. re: PotatoPuff
            queenscook RE: PotatoPuff Jun 17, 2011 11:06 AM

            Many others are in the same position as you, with tiny apartments, and no room for a second oven of any size; if you have a Rav, have you asked him how he holds on this issue? I'm sure he would have had the same shaila from many other people.

            I have heard all positions, from not using the oven for anything of one type, ever, all the way to using it for both, even uncovered, as long the oven has cooled down in between uses, and there's no physical shmutz left on the floor or walls.

        2. re: AdinaA
          p
          PotatoPuff RE: AdinaA Jun 17, 2011 05:38 AM

          that would be Mrs. PotatoPuff AdinaA ;)

        3. s
          SoCal Mother RE: PotatoPuff Jun 17, 2011 01:02 AM

          My favorite brisket recipe works for chicken. Cook onions in a LARGE frying pan (chicken skillet) until they are so brown they are a little burnt. Be patient! Add garlic and water and boil it a little. Add chicken pieces and cook covered. Makes a nice sauce though it's a little watery. I believe that this is called chicken fricassee, but we just called it onion chicken.

          You can transfer this to an oven pan to keep warm for Friday night. For brisket I slice the meat when it's mostly cooked before transferring to the oven pan. Not a good Sat. lunch recipe.

          Show Hidden Posts