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In my opinion – The Gefilte fish should be cooked majority of the time on a boil as oppose to a simmer. Add more water as needed. Also it is crucial that the fish is not hot when you unwrap it. Allow it to cool down and refrigerate, and then unwrap it.. the wrapper should slide off no problem.
Tried, Tested. This is a Professional Method. Fries that most restaurants use, and what you would buy in your local supermarket are all pre cooked already, that’s why you do not have to do the first fry. But when you are using raw potatoes this is the correct method. A candy thermometer is a thermometer that is used for high heat applications, such as melting sugar for candy, or in this case Deep Frying. Most Cooking thermometers don’t go to extremely high temperatures, while candy thermometers do. Also to make it easier, candy thermometers generally have a clip on it, so you can clip it dirrectly onto your pot. They are available at any houseware store, as well as Wal Mart.
The closest you are going to get to store bought… Heat oil to no more than 325 Degrees F (use a candy thermometer). Peel and cut potatoes into sticks approx a 1/4 inch in width. When Oil reaches temperature, put the potatoes in to oil and fry for approximately 10 min. The potatoes will not get crispy yet, the purpose of the first fry is to cook them thru. After approximately 10 minutes take the fries out and place on a paper towel. Bring fries to room temperature. After Fries reach room temperature, bring the temperature of oil up to 365 Degrees F, and put the fries back in to oil and fry until crispy, approximately 5 minutes. Keep in mind the double frying method is critical to get good non soggy fries.