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Forum
-> Household Management
-> Kosher Kitchen
amother
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Fri, Mar 20 2015, 5:11 pm
I make a diet vegetable kugel most weeks containing steamed vegetables, egg whites and spices. I snack on it when I get the nibbles on Friday afternoon or Shabbos.
The top comes out nice and brown. The bottom is usually very wet. I enjoy it anyway but would really enjoy it more if I could get the bottom to have a good texture as well.
Does anyone have any ideas for me? I would greatly appreciate it.
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smss
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Fri, Mar 20 2015, 5:16 pm
give it some time on the bottom rack of the oven. do you line the pan with parchment paper or anything? that would also contribute to the wetness.
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amother
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Fri, Mar 20 2015, 5:21 pm
smss wrote: | give it some time on the bottom rack of the oven. do you line the pan with parchment paper or anything? that would also contribute to the wetness. | Thanks. I do not line the pan. I use a disposable tin and grease it with Pam spray.
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oliveoil
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Fri, Mar 20 2015, 6:05 pm
use a real pan, not disposable.
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smss
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Fri, Mar 20 2015, 6:58 pm
the veggies might have too much water in them? maybe squeeze them in a paper towel first or something?
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anonymom
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Fri, Mar 20 2015, 7:10 pm
A thin layer of breadcrumbs on bottom of the pan.
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Amarante
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Tue, Mar 31 2015, 7:12 pm
I agree that there is still too much liquid in the veggies. I make a diet crustless spinach quiche and I squeeze a LOT of water from the spinach.
You could also either roast or sauté the veggies before adding. You can sauté veggies in a tiny bit of olive oil and the moisture comes out more than if you steam. Roasting veggies is also a good way to get rid of the moisture in the veggies. Also, at least in my opinion, roasting veggies makes them more flavorful than just steaming without adding calories.
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amother
Mint
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Fri, Jun 17 2016, 12:02 am
Recipes for your kugels? I don't mind a soggy bottom;)
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