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-> Recipe Collection
mommyhood
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 Tue, Mar 17 2015, 11:37 am
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Has anyone made overnight kugel and left it in a low oven from before shabbos until lunch? Would that be too long in the oven. Also how long would I bake it for before shabbos
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ez-pass
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Tue, Mar 17 2015, 11:59 am
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I do it every week. I pour a cup of water on it and closet tightly. I put on 225 from before she till shabbos lunch.
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mommyhood
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Tue, Mar 17 2015, 12:39 pm
| ez-pass wrote: | | I do it every week. I pour a cup of water on it and closet tightly. I put on 225 from before she till shabbos lunch. |
Do you cook it at a higher temp first before shabbos?
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ez-pass
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Tue, Mar 17 2015, 2:02 pm
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I cook it completely before shabbos. And then put back in the oven before shabbos. Can even use a frozen kugel
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ludicrous
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Tue, Mar 17 2015, 5:10 pm
I dont' have any experience with overnight potato kugel in the oven specifically, but I make overnight potato kugel for Shabbos using the recipe from Fresh and Easy Cookbook, and I freeze it in portions and put it on the blech for Shabbos.
It is delicious
I wouldn't make potato kugel any other way!
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gmgv
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Tue, Mar 17 2015, 6:20 pm
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I know you specifically asked about the oven, but if you're looking for other ways to have overnight kugel...I put my kugel in the cholent (I lay it down on a piece of silver foil so it doesn't get lost and fall apart in cholent, but not wrapped so it absorbes taste). It comes out delicious
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sky
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Tue, Mar 17 2015, 8:37 pm
I do this often on yom tov. Put it up in the evening and we eat it the next day. It is delish.
(I think last time I made a yapchik recipe but without the meat, I have to dig up my recipe before Pesach)
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