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amother
Mimosa
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 Thu, Feb 15 2024, 11:54 am
Thank you OP for starting this thread.
I hope you don't mind if I ask a different question since you have posted a question about kugel.
I really feel yellow potatoes are definitely the best potatoes to use (and I have probably made kugel for nearly 40 years). The only thing is I cannot buy yellow potatoes in London where I live and it really doesn't turn out as well without yellow potatoes. I have tried Sainsbury's potatoes and from all other supermarkets and nothing works out every time when using other types of potatoes.
I would appreciate any ideas how to consistently have delicious tasting kugel without the yellow potatoes.
TIA
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mom2mysouls
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Thu, Feb 15 2024, 11:56 am
| amother OP wrote: | Thank you.
Your post made a lot of sense. I guess I like understanding what I’m doing. I’ll try with and without the water. But I know what you mean about “sinking”. Been there already.
Actually my husb mentioned he doesn’t like onion in the kugel so those will have to be omitted.
Squash? When and how?
Vitamin c??? We’re finally getting to hear the real secrets here. |
Yes, onion is optional. Some people use less than half, some none. It does add flavor and slow down the browning.
Half of one peeled squash can be grated in together with potatoes. You won't davka taste it. Also optional.
The vitamin C powder you can buy at any health food store. It lasts me forever and helps keep the potatoes very white.
Btw the gooey kugel is always when slicing straight out of oven. If it'd baked well and I let it cool down, I get nicer slices.
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kugelEater
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Thu, Feb 15 2024, 11:57 am
| amother Mimosa wrote: | Thank you OP for starting this thread.
I hope you don't mind if I ask a different question since you have posted a question about kugel.
I really feel yellow potatoes are definitely the best potatoes to use (and I have probably made kugel for nearly 40 years). The only thing is I cannot buy yellow potatoes in London where I live and it really doesn't turn out as well without yellow potatoes. I have tried Sainsbury's potatoes and from all other supermarkets and nothing works out every time when using other types of potatoes.
I would appreciate any ideas how to consistently have delicious tasting kugel without the yellow potatoes.
TIA |
Have you tried using red potatoes?
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amother
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Thu, Feb 15 2024, 11:58 am
| amother Mimosa wrote: | Thank you OP for starting this thread.
I hope you don't mind if I ask a different question since you have posted a question about kugel.
I really feel yellow potatoes are definitely the best potatoes to use (and I have probably made kugel for nearly 40 years). The only thing is I cannot buy yellow potatoes in London where I live and it really doesn't turn out as well without yellow potatoes. I have tried Sainsbury's potatoes and from all other supermarkets and nothing works out every time when using other types of potatoes.
I would appreciate any ideas how to consistently have delicious tasting kugel without the yellow potatoes.
TIA |
By all means. Would love to read all about potato kugel.
Hope someone can help you.
You only add 1 yellow potato?
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amother
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Thu, Feb 15 2024, 12:56 pm
| mom2mysouls wrote: | Yes, onion is optional. Some people use less than half, some none. It does add flavor and slow down the browning.
Half of one peeled squash can be grated in together with potatoes. You won't davka taste it. Also optional.
The vitamin C powder you can buy at any health food store. It lasts me forever and helps keep the potatoes very white.
Btw the gooey kugel is always when slicing straight out of oven. If it'd baked well and I let it cool down, I get nicer slices. |
Thank you so much for all the little bits and pieces. I knew it can’t only be about a perfect recipe. And by reading everyone’s responses I can tell there’s more to it.
I now have some bold steps to take.
Keep you posted and thank you.
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Jewishmom8
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Thu, Feb 15 2024, 1:02 pm
| amother OP wrote: | The speed you blend the potatoes? Do tell.. what’s the speed? I do it at a 5-6.
Thank you for sharing your recipe. |
no
from when you start peeling till when it gets into the oven.
do it fast.
it makes a difference
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amother
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Thu, Feb 15 2024, 1:21 pm
I do generous onion powder, since we don't like real onion in it.
Where are you located, I would totally come into your house and make one for you and see what happens! (you can first test taste mine 
I'm in Lakewood
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amother
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Thu, Feb 15 2024, 1:26 pm
| amother Winterberry wrote: | I do generous onion powder, since we don't like real onion in it.
Where are you located, I would totally come into your house and make one for you and see what happens! (you can first test taste mine
I'm in Lakewood |
You are really nice! Feels so warm being invited to someone’s house.
I’m in Brooklyn.
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amother
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Thu, Feb 15 2024, 1:29 pm
| Jewishmom8 wrote: | no
from when you start peeling till when it gets into the oven.
do it fast.
it makes a difference |
Ok I’m gathering speed matters. I’ll put on a timer and try working super quickly. As one poster suggested, prep everything before. Which I’ll do as well.
Here’s to hoping my 5 different kugels actually yield some results.
I’m legit testing it all out today and taking notes and labeling what I do for each one.
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hellob
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Thu, Feb 15 2024, 1:43 pm
I second adding a drop of vitamin C! Its the coolest trick I've been taught (and I could even pretend that I can eat as much as I want because its healthy  )
I also have my eggs, spices, and anything I'm adding mixed together before I grate the potatoes. And I also preheat my oven and have my pan sprayed. So right after the potatoes are grated its just a simple mix and its ready for the oven.
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amother
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Thu, Feb 15 2024, 1:52 pm
| amother OP wrote: | Ok I’m gathering speed matters. I’ll put on a timer and try working super quickly. As one poster suggested, prep everything before. Which I’ll do as well.
Here’s to hoping my 5 different kugels actually yield some results.
I’m legit testing it all out today and taking notes and labeling what I do for each one. |
use speed 8 on the Braun food processor
It was fun reading all the tips, can't wait to hear back from you how it turned out!
What I do and my kugel is delicious bH from all the tips:
prepare 6 eggs, heaping measuring table spoon of sea salt, generous onion powder and some black pepper in bowl
preheat oil 2 plastic cups of oil, filled as if you were taking a cup of water to drink (it seems like a lot of oil, but it's amazing, try it!)
peel 5 pounds LOOSE yukon gold potatoes
blend on kugel blade, speed 8.
mix together quickly
pour into 9x13
preheated oven 425
1 hour and 15 minutes
Hatzlocha!!
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amother
Valerian
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Thu, Feb 15 2024, 2:07 pm
I just use the S blade. I think it comes out fine
What is a kugel blade??!!
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amother
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Thu, Feb 15 2024, 2:12 pm
| amother Winterberry wrote: |
use speed 8 on the Braun food processor
It was fun reading all the tips, can't wait to hear back from you how it turned out!
What I do and my kugel is delicious bH from all the tips:
prepare 6 eggs, heaping measuring table spoon of sea salt, generous onion powder and some black pepper in bowl
preheat oil 2 plastic cups of oil, filled as if you were taking a cup of water to drink (it seems like a lot of oil, but it's amazing, try it!)
peel 5 pounds LOOSE yukon gold potatoes
blend on kugel blade, speed 8.
mix together quickly
pour into 9x13
preheated oven 425
1 hour and 15 minutes
Hatzlocha!! |
I’m already running into an issue.
Am I meant to use a deep 9x13 pan? Seems like no matter what I do too much oil will leak.
Otherwise I’m doing ok. Both my ovens have potato kugels.
My timing is too long. That I already see. I guess it takes some learning how to work so quickly.
On a side note, no supper will be served today other than 5 different potato kugels.
Keep you all posted
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amother
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Thu, Feb 15 2024, 2:22 pm
| amother OP wrote: | I’m already running into an issue.
Am I meant to use a deep 9x13 pan? Seems like no matter what I do too much oil will leak.
Otherwise I’m doing ok. Both my ovens have potato kugels.
My timing is too long. That I already see. I guess it takes some learning how to work so quickly.
On a side note, no supper will be served today other than 5 different potato kugels.
Keep you all posted |
I use the regular deep 9 x 13, not the super deep, but yeah, just use the super deep ones, if that's what it takes. Though I always double the pan, and put a cookie sheet under it to catch drippings.
Can't wait to hear!!!
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Jewishmom8
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Thu, Feb 15 2024, 2:25 pm
| amother OP wrote: | I’m already running into an issue.
Am I meant to use a deep 9x13 pan? Seems like no matter what I do too much oil will leak.
Otherwise I’m doing ok. Both my ovens have potato kugels.
My timing is too long. That I already see. I guess it takes some learning how to work so quickly.
On a side note, no supper will be served today other than 5 different potato kugels.
Keep you all posted |
my family likes our kugel in loaf pans.
and I always use parchment paper under the kugel.
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amother
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Thu, Feb 15 2024, 2:29 pm
| amother Winterberry wrote: | I use the regular deep 9 x 13, not the super deep, but yeah, just use the super deep ones, if that's what it takes. Though I always double the pan, and put a cookie sheet under it to catch drippings.
Can't wait to hear!!! |
Thank you for taking the time to respond.
Hmmm.. I needed the double the pan trick too!
Luckily I’ve messed up enough times to know to always bake it on a lined cookie sheet.
I just wonder why so much oil drips.
My house smells like a fried potato.
Yes I’ll update as soon as we got some stuff rolling out of the oven. (Actually someone here wrote to wait until it cools a bit otherwise it’s gummy)
I’ve studied it all!!!
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amother
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Thu, Feb 15 2024, 2:30 pm
| Jewishmom8 wrote: | my family likes our kugel in loaf pans.
and I always use parchment paper under the kugel. |
I like the loaf pan idea!!
Can you tell me more please ? What’s the ratio? What size loaf pan?
I always put parchment too.
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scintilla
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Thu, Feb 15 2024, 2:32 pm
| amother OP wrote: | Thank you for taking the time to respond.
Hmmm.. I needed the double the pan trick too!
Luckily I’ve messed up enough times to know to always bake it on a lined cookie sheet.
I just wonder why so much oil drips.
My house smells like a fried potato.
Yes I’ll update as soon as we got some stuff rolling out of the oven. (Actually someone here wrote to wait until it cools a bit otherwise it’s gummy)
I’ve studied it all!!! |
As a devoted potato kugel fan, I'm really enjoying all these tips and your responses OP! I think I'm coming to you for supper!
Btw, the gumminess straight from the pan is delicious imo eaten with a spoon when it's piping hot. Slicing it does need to wait till it's cooled down.
Also, I use regular 9x13 and don't have an issue but personally my favorite is baking it in the strong 5lb pans, I love when it's nice and high like that.
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, but I assume it’s the c blade ?