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Kosher 10


emacat | Dec 28, 2012 03:31 AM

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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