Help! Why is my potato kugel dense??

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Forum -> Recipe Collection -> Kugels and Side Dishes

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My4Jewels

Mon, Jul 24 2017, 8:30 pm

I have tried so many recipes and although fresh out of the oven the kugel is moist and gooey once it gets refrigerated or sits out for a while and then warmed up it's so so dense. All have tasted delicious but I want a light a fluffy kugel !! Any ideas??

Blessing1

Mon, Jul 24 2017, 8:39 pm

Try adding a cup of seltzer, it's supposed to make it light.

simcha2

Mon, Jul 24 2017, 8:41 pm

What potatoes are you using? I find using yukon golds makes a huge difference. Something to do with the starch content.

My4Jewels

Mon, Jul 24 2017, 8:45 pm

I use Yukon ..always a 5lb bag. 2 onion, 3/4 c oil, 5 eggs , 1T salt

My4Jewels

Mon, Jul 24 2017, 8:45 pm

Blessing1 wrote:

Try adding a cup of seltzer, it's supposed to make it light.

So in addition to the regular recipe?

Blessing1

Mon, Jul 24 2017, 8:49 pm

Disregard if your recipe has seltzer in it already.

tovasara

Tue, Jul 25 2017, 9:48 am

Try more onions? I heard some people use zucchini too.

SixOfWands

Tue, Jul 25 2017, 10:13 am

Blessing1 wrote:

Try adding a cup of seltzer, it's supposed to make it light.

Urban myth.

Russet potatoes, more eggs.

smile12345

Tue, Jul 25 2017, 10:17 am

My4Jewels wrote:

I use Yukon ..always a 5lb bag. 2 onion, 3/4 c oil, 5 eggs , 1T salt

I do 2 kilo potatoes (a bit less than 5lb) with a full cup of oil and 6 eggs. (and quite a bit of black pepper though that wouldn't change the consistency.)

I find that doing higher kugels keeps it softer.
Also heating it through very well before serving. Otherwise it comes drier for some reason.

momofqts

Tue, Jul 25 2017, 1:05 pm

Add more eggs. Which blade do you use?

IMHopinion

Tue, Jul 25 2017, 1:19 pm

You MUST preheat your oven to a high number for the first hour. Are you doing that? Question

lkwdlady

Tue, Jul 25 2017, 1:21 pm

I would add 2 more eggs for 5 lbs. I always use Idaho potatoes but I don't know if that makes a difference. One thing that I do - just practical not in how the kugel comes out - is I use large/loose potatoes. 7 large potatoes is about 5 lbs. It just makes it easier than peeling a whole bag of smaller ones. I use 1 cup of oil and the same amount of eggs as potatoes. (plus 2 large onions)

How do you heat up the kugel? It sounds like that might be the issue. First of all, heat it up covered. Before you cover the kugel, pour some water (about 1/2 cup or a little more) on top of the kugel. Cover the foil tightly around the pan. Then heat at 225 for about 2 hours. Mine always comes out moist. I'm sure if you follow these steps, your will too! Good luck!

elaela

Tue, Jul 25 2017, 2:07 pm

1-2 more eggs and a hint of baking soda

My4Jewels

Tue, Jul 25 2017, 6:21 pm

momofqts wrote:

Add more eggs. Which blade do you use?

I use a regular cuisinart knife blade..would that change the consistency?

My4Jewels

Tue, Jul 25 2017, 6:25 pm

lkwdlady wrote:

ok so I'll try the 2 more eggs..and you bake it at 225? isnt that low? I bake mine at 450 for an hour and a half. I also dont cover it so I will try that and adding the water. thanks!!

lkwdlady

Tue, Jul 25 2017, 6:47 pm

My4Jewels wrote:

ok so I'll try the 2 more eggs..and you bake it at 225? isnt that low? I bake mine at 450 for an hour and a half. I also dont cover it so I will try that and adding the water. thanks!!

no .. I bake at 350 for 2 hours uncovered. But if you are reheating it then add water, cover and turn oven on to 225. 225 is for reheating- not baking.

My4Jewels

Tue, Jul 25 2017, 7:38 pm

lkwdlady wrote:

no .. I bake at 350 for 2 hours uncovered. But if you are reheating it then add water, cover and turn oven on to 225. 225 is for reheating- not baking.

Ok got it!

I'll
Give it a try thank you

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