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Spicey Gefilte Fish

New cooking demo featuring Jamie Geller.

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Visitor Comments: 12

(12) Louisa Bieler, April 20, 2012 7:20 AM

I believe in vegetables

Chaim, I have a book written by Rav Falk, shlita, of Gateshead, where he details a method of dealing with celery - simply cutting off the leaves and the stalk so that there is no "joint" left, and scrubbing it well with a synthetic, hard bristle brush - this is the method in Europe. I do believe that G-d gave us vegetables to keep us healthy, and that if there is a way to clean them, we should use it and enjoy the vegetable. Also, Rav Falk is a great rav, and if he permits something, I take it seriously. In addition, the Star-K allows celery, as do numerous other hashgochos which operate in the US.

(11) esther, August 5, 2008 11:45 AM

I made this last Shabbat

The gefilte fish tasted just like ordinary gefilte fish, but the vegetables were a very nice touch, they were very soft and had a delicate "fishy" flavor. It's also convenient just to stick this in the oven when you're cooking other Shabbos food, and not to have to boil it on the stove separately, as with normal gefilte fish.

Re the vegetables - in the past it's traditionally been acceptable to just wash vegetables thoroughly. (For leafy vegetables, it's a bit more stringent: I always was taught to wash in three changes of water, 20 min. each change, and the middle one salted.) However, people nowadays try to screen for all sorts of microscopic bugs that in the past we wouldn't even have known about. Check with your individual rabbi about how stringent you want to be, instead of just relying on some anonymous posting on the internet.

(10) mm. mintz, August 4, 2008 9:42 AM

I am amazed at the ignorance of some of the people who respond to the gefilte
fish recipe. Any one who uses celery or any other vegetable when cooking should
rinse before use.

(9) Aidel, July 31, 2008 12:55 PM

Bugs and Veggies

About celery: It's best to take a vegetable peeler and peel off the ridges on the outside of each stalk. If there are any bugs, that's where they will be. Also, if the stalk is very curled, slice it in half and check for discolorations. As alwasy, you have to rinse the stalks and rub them with your fingers while under the water.

About fresh herbs like parsley: Soak in a bowl of soapy water for 3-5 minutes, then rinse well. Throw out any brown leaves/stems. Soaking in soapy water forces the little buggies to lose their grip, and then you rinse them away.

Not eating bugs is a Torah commandment. I feel many cookbooks don't spend enough time emphasizing how important checking for bugs is. I was glad to see that Mrs. Geller in her video mentioned checking the celery. I was taught that it's best just to peel the celery because it's too hard to check all those ridges.

Hatzlocha everyone.

(8) Chaim, July 30, 2008 5:17 PM

Bugs bugs bugs

Celery is a BIG problem with bugs. They have been found to burrow through the celery. It's extremely hard to check. Best not to use! Also, fresh dill and parsley are also very buggy.

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