Just looking for any tips on how to prepare (and more importantly KEEP) kishke so that it's tasty for shabbos lunch. I've normally taken it out of the outer wrap, left the inner wrap on, and placed it on top of the cholent in the crock pot and just let it cook that way. It expands to about twice the frozen size and is cooked nicely, but very loose and difficult to slice. I've also tried to bake it at 350 for like 90 mins in advance of shabbos and put it on the blech/hotplate but it dries out too easily. Any tips are much appreciated! Also, what brands do you like best??