Need help w/ my potato kugel

Platinum Member Joined: Apr 12 2010 Posts: 5799

I never squeeze out the juice that makes it dry...
try changing the potatoes you use also...it mite help.
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Gold Member Joined: Jul 20 2007 Posts: 1860

Not to take away the attention of the op but I need help too.

I make my kugel every week and throw it out every week, I thought practice makes perfect but it isnt happening.

My recipe is 6 potatos, 6 eggs, salt pepper and oil, and oil the pan. I use deep storage bekele.
I preheat oven to 500, in the food processor blend potatoes with eggs, pour it into bekele mix in salt pepper and oil. It doesnt have a shade of grey by the time it goes into the oven. I bake it on 500 for an hour and 400 another hour then 350 for another hour or so. And guess what its alway grey. Hard and grey. Can anyone help me?
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When the going gets tough, the tough gets going!

Posted: Mon, Aug 16 2010, 6:04 pm Post subject:

Over cooking maybe?

What is a bekele?

Platinum Member Joined: Nov 17 2008 Posts: 5050

Silver Member Joined: Nov 08 2009 Posts: 732

OP, you have many options. My kugal I wouldn't give up so fast! I tried many ways of doing it untill I was satisfied with this recipe.

Preheat oven 550.
beat 9 eggs in a bowl.
grease a 9x13 baking pan. (thats a bekele!)
peel and grate 10 eggs, loose or 5 lb bag. (the bag has smaller potatoes) I use the kugal blade however you can do it by hand with a good grater. The one that is silver with one handle. If you do it by hand you will need to grate it in the eggs to avoid the potatoes from turning brown.
Immediately after the potatoes are grated I pour in 1 cup of seltzer. (preferably a new bottle) or boiling water.
combine the eggs and potatoes add 3/4 cup of oil. Salt and black pepper. Don't know how much!
Mix well in baking pan and put it right away in the oven.
Bake 550 for 50 minutes.
Then 350 for an hour.

Let us know how your kugel tasted and which recipe you chose!

Diamond Member Joined: Oct 08 2009 Posts: 4018

I think this may boil down to a matter of taste.
Onions will give the kugel a sweetish taste that not everyone likes.
I prefer to throw a zuchinni in to have a healthier kugel, and smoother texture.
More oil will taste better, but have more calories.
Egg whites will be healthier, but not as yellow or as tasty.
Everyone needs to experiment with how they like it to their tastes.
Personally my best kugel is the one grated by hand, and fried in a good quality frying pan.
Yummy.
But when making in quantity, into the oven it goes.

Executive Member Joined: Jan 14 2009 Age: 28 Posts: 291

my recipe has sugar in it (2 Tablespoons for 8 potatoes) and let me tell ya....THIS IS THE SECRET TO A NOT NORMAL AMAZING POTATO KUGEL!!

Platinum Member Joined: Nov 17 2008 Posts: 5050

Silver Member Joined: Jul 04 2010 Age: 31 Posts: 753

so I tried a kugel, but was thrown off because I realized I didnt put in flour! So I went back to look at all the recepies and in the time that took, my kugel turned colors! But I tried...

Gold Member Joined: Jul 20 2007 Posts: 1860

So I tried a potato kugel again. I beated 7 eggs put aside, In a food processor grated 8 potatoes, mixed with the egg added salt oil seltzer and black pepper. Mixed and put it in a 500 preheated oven. I baked the kugel in a 10" deep round pan. I baked it for one hour on 500 one hour on 400 and one hour on 350. Its still alittle grey, not dark grey but not bright yellow. HELP! but its edible and really delcious.