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Forum -> Recipe Collection -> Kugels and Side Dishes
Farfel is always dry and gross



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PeanutMama




 
 
    
 

Post Sun, Jul 07 2019, 7:15 pm
I love farfel.
I am the biggest farfel addict ever.
I love farfel so much that I even eat it on shabbos day!
However there is just one thing.
On shabbos day the farfel is dry and not even a bit mushy.
It’s perfect on Friday night.
How do I make the farfel last longer so it doesn’t dry up?
It doesn’t stick to the foil pan.
We use a hot plate with a set timer and we always put it on top of the kugel.
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yksraya




 
 
    
 

Post Sun, Jul 07 2019, 7:17 pm
Can you put it in foil paper into chulent pot/crock pot.
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ra_mom




 
 
    
 

Post Sun, Jul 07 2019, 7:17 pm
You keep it on the hotplate overnight?
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PeanutMama




 
 
    
 

Post Sun, Jul 07 2019, 7:24 pm
Would that affect the taste if I put it in the cholent? How would you put the farfel in foil? Wouldn’t it get everywhere?
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PeanutMama




 
 
    
 

Post Sun, Jul 07 2019, 7:26 pm
Yes we do but it turns off at a certain time and turn on again in the morning so the food is hot on shabbos day. But we always put the farfel in a pan on top of the kugel (which is also in a pan) and they’re both covered.
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ra_mom




 
 
    
 

Post Sun, Jul 07 2019, 7:28 pm
Not a good idea. Make rice salad they can be eaten chilled. Or put the farfel in the fridge overnight and then in the morning pour it into a piece of foil, wrap well, and place it over the lid of the cholent to warm in time for the meal.
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yksraya




 
 
    
 

Post Sun, Jul 07 2019, 7:28 pm
miriess1 wrote:
Would that affect the taste if I put it in the cholent? How would you put the farfel in foil? Wouldn’t it get everywhere?

Use thicker foil, or 2 sheets of foil. Close it well so it stays in the foil.
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ra_mom




 
 
    
 

Post Sun, Jul 07 2019, 7:29 pm
Don't put the farfel into the cholent. But you can put potato kugel into the cholent
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Twinster




 
 
    
 

Post Sun, Jul 07 2019, 7:42 pm
I find that it greatly depends on the brand.

Also, be generous with oil and add sautéed onions. Our farfel/couscous stays moist for 2-3 days.
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ra_mom




 
 
    
 

Post Sun, Jul 07 2019, 7:44 pm
Twinster wrote:
I find that it greatly depends on the brand.

Also, be generous with oil and add sautéed onions. Our farfel/couscous stays moist for 2-3 days.

For 2 days sitting out of the fridge on a hot plate?
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Twinster




 
 
    
 

Post Sun, Jul 07 2019, 7:45 pm
ra_mom wrote:
For 2 days sitting out of the fridge on a hot plate?


No I don’t leave it out for two days.
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ra_mom




 
 
    
 

Post Sun, Jul 07 2019, 7:47 pm
Twinster wrote:
No I don’t leave it out for two days.

OP said hers turns dry when she leaves it out overnight on top of a hotplate. That's the reason it's dry. It's not the brand or the oil.
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Einikel




 
 
    
 

Post Sun, Jul 07 2019, 7:49 pm
Keep it refrigerated in a bag and put it on the lid of the Chulent in the morning when you get up( still in the bag) it will stay moist and be warm
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hello 1




 
 
    
 

Post Sun, Jul 07 2019, 8:36 pm
I wonder how it would be if you put the farfel, water, drop oil and seasoning in a crockpot bag with a knot on top and put it in the cholent pot on top of the cholent.

I do that a lot with rice. It does not get the cholent flavor because it is in a bag. It comes out delicious and fluffy!
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Yoyo613




 
 
    
 

Post Thu, Aug 29 2019, 6:37 pm
miriess1 wrote:
Yes we do but it turns off at a certain time and turn on again in the morning so the food is hot on shabbos day. But we always put the farfel in a pan on top of the kugel (which is also in a pan) and they’re both covered.


Ask your Rabbi about this. Many don't agree that it turns back on automatically shabbes morning
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