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Kishka

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?
Thanks!

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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.