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I have never quite figured out how to make a kishka in the cholent. Do you keep it in its plastic wrapper? Is it a good idea to cook plastic for 24 hours? Or wrap it in foil? Is coking foil for 24 hours a good idea? I know people wrap rice in cheesecloth or a stocking. Would that work for kishka?

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  1. I have always peeled the kishke - and just laid it on top -

    1. I usually put it in the wrapper and then in foil. Then, I slice it up when it's time to eat.

      1. I take off the outer packaging, but leav it in the inner plastic.

        1. i usually slice it - in the plastic wrap, wrap it up in one long cylinder in the silver foil, and place on top of the cholent right before shabbat.

          1. I've never prepared store-bought kishka, but when I make it at home, I wrap it in baking paper. I worry about cooking the paper's coating ingredients into my cholent, though, so the cheesecloth sounds like a better idea. I wouldn't go for the stocking, since nylon is made from thermoplastic.

            1. I take off both plastic coatings and wrap in foil, placing on top. When I make my own kishke, I bake it as a cylinder wrapped in foil and then place atop the cholent.

              2 Replies
              1. re: cappucino

                "Aluminum is an unusual metal in that it reacts not only with acids, but with bases as well. Like many active metals, aluminum dissolves in strong acids to evolve hydrogen gas and form salts. In fact, cooking even weakly acidic foods such as tomatoes in an aluminum pot can dissolve enough aluminum to give the dish a "metallic" taste"


                Baking it as cappucino does above and then removing it from the foil is fine, but you don't want to then put it strait in (talking to you Tamar)

              2. You want to wrap it in cloth, not foil, to let it absorb umami from the cholent.

                (What you should really try, of course, is make your own derma/kishka, with chicken or duck fat and grated onions.)

                Cut a square of freshly washed cloth from an old, 100% cotton undershirt or shirt. grease it with some of the chcekn fat. Roll kishka in it, tie ends. Cut open the ends with poultry shears and unroll to serve.

                1 Reply
                1. re: AdinaA

                  My former MIL always used cheap white cotton socks from the dollar store. She'd fill with the kishke mix then tie the ankle closed, poach, pour off the fatty liquid, cut away the sock and then bake the log in the oven to brown and crisp.