Potato kugel HELP | Imamother

↑ kugelEater ↓

Thu, Feb 15 2024, 11:37 am

scintilla wrote:

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.

Yes!! Nothing like fresh boiling hot kugel straight from the oven!

amother

↑ OP ↓

Thu, Feb 15 2024, 11:40 am

scintilla wrote:

Thank you.
I am fully invested as you can see.

What’s a 5LB pan? Larger than the regular 9x13?

So, is it better when it’s hot and runny ? Or once it’s cooled a bit?

I’m beginning to think that getting this just right belongs to a group of elite people.

Are you all sure I can get there one day??

On a side note, I called the health food store to get some vitamin c delivered. I’m feeling really proud and accomplished. Vitamin c powder has entered this house. And it’s being used in POTATO kugel. Almost feels like I’m cheating on vitamin c. But I’m doing all it takes to get me that crown.

username11

Thu, Feb 15 2024, 11:44 am

amother Snow wrote:

Here’s my trick for the perfect texture. Use the S blade (the one that makes it mushy) but don’t leave it on until it’s a mush. Pulse it very slowly till it’s not large clumps but right before it turns mushy. That’s the yea true I see in catering kugels.

Do you have to do a few potatoes at a time? How do the blades get it all?

↑ scintilla ↓

Thu, Feb 15 2024, 11:45 am

amother OP wrote:

A 5lb pan is a little bigger than half a 9x13, rectangular, nice and deep. It's called that in my local supermarket:)

I don't want to alienate half of klal Yisroel so I can't judge which is better but I've never met a state of potato kugel I didn't like!!

You can definitely get there. Just make sure to give me a taste test.

amother

↑ OP ↓

Thu, Feb 15 2024, 11:45 am

kugelEater wrote:

Yes!! Nothing like fresh boiling hot kugel straight from the oven!

I will take it from someone with a screen name as yours!
But I shouldn’t worry about the gumminess?

The stress is heightening. It’s almost time to start eating.

I did make a 6th one to try the overnight method because supposedly that one is guaranteed.

↑ kugelEater ↓

Thu, Feb 15 2024, 11:55 am

amother OP wrote:

I'm not sure what you mean by gummy. If the kugel is cooked through, it will be fine and yummy!

Yummy rhymes with gummy lol

If you like it firm and to keep its shape, then you would want to wait. When it's fresh out of the oven it's more like a puddingy consistency- so good!!

Brit in Israel

Thu, Feb 15 2024, 11:55 am

OP I hope it works great, I haven't looked through so I don't know if anyone has said this.
You can freeze kugels.
I make a huge batch in tinfoil loaf tins without baking paper (I fill 3/4 full and it has never leaked). Every Friday I heat the oven to 400 and put the kugel from frozen into the oven covered with tinfoil. For around 30-40 mins. I check until the kugel is hot to touch through the foil. Once hot uncover for 7-10 mins to crispen the top. Taste like fresh!

I love kugel but find it time consuming and oven out of use for a long time generally resulting in late suppers. This has changed the game.

amother

↑ Winterberry ↓

Thu, Feb 15 2024, 11:57 am

kugelEater wrote:

I agree, I cannot control myself for hot fresh out of the oven kugel.
once it's easy to slice, nah, don't need it anymore!

amother

↑ OP ↓

Thu, Feb 15 2024, 11:59 am

kugelEater wrote:

The first 10 min it’s yummy but then it turns gummy.
Like a glue consistency. Is it only me??

Also, confirming you all use canola oil? Or avocado oil?
Someone mentioned olive oil but I’m afraid that won’t work for such a high temp baking.

↑ kugelEater ↓

Thu, Feb 15 2024, 12:00 pm

amother OP wrote:

yup, canola.
or cottonseed/vegetable oil on pesach, but it's not the same.

↑ Jewishmom8

Thu, Feb 15 2024, 12:02 pm

amother OP wrote:

I dont know what you mean gummy.
canola oil.
I am in Israel and I use loaf pans that are called English cake pans here.

amother

↑ Winterberry ↓

Thu, Feb 15 2024, 12:02 pm

kugelEater wrote:

yup, canola.
or cottonseed/vegetable oil on pesach, but it's not the same.

try extra light olive oil for ALL pesach cooking and baking
game changer!

amother

↑ OP ↓

Thu, Feb 15 2024, 12:04 pm

Brit in Israel wrote:

I fully agree. It’s super time consuming and messy and almost not worth the hassle.
(Unless I master the art of getting it done in 7 min, as posted above)

Yes I was told potato kugel freezes well. Therefor I decided to make so many today, in case it’s really all delicious I’ll freeze it and have for many weeks and many nights of suppers.

amother

↑ Winterberry ↓

Thu, Feb 15 2024, 12:06 pm

amother OP wrote:

OP- the question is, what sort of kugel does your family want? Whose kugel do they love?

↑ octopus

Thu, Feb 15 2024, 12:09 pm

amother OP wrote:

Well that's what potato kugel does as it cools off. And then it gets much firmer after it turns gummy.

naomi6

Thu, Feb 15 2024, 12:10 pm

8 yukon gold potatoes one small onion 6 eggs 3/4 cup seltzer one cup oil one Tblspn salt pepper to taste. Grate on the kugel blade then for one second put on the s blade - very important mix in very well together. Bake 425 20 minutes then one and a,half hour 325.

amother

↑ OP ↓

Thu, Feb 15 2024, 12:16 pm

amother Winterberry wrote:

OP- the question is, what sort of kugel does your family want? Whose kugel do they love?

They love all the chassidish neighbor’s kugels.
It’s soft but not gummy and a bit runny.
I don’t even know how to explain it.

We call it heimish kugel.