RE: COOKING & PRESERVING A KNISH
Well I would say that a micro and steamer wont really help keeping it from being soggy. What type of knish do you sell? Is it the so called Coney Island style with the mnore thicker, egg roll like exterior that totally seals the insides?
Or is more of a true knish with a strudel like crust with the filling peeking out on top?
Do you have a flattop griddle or grill?