help! potato kugel flop!

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Help! potato kugel flop!

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octopus

Thu, Nov 13 2008, 10:20 pm

Lately my potato kugels have been starchy on top and mushy on the bottom. I don't mind mushy, but why oh why the starchiness?????

please, please, tell me why!

myfriends715

Thu, Nov 13 2008, 10:27 pm

y dont you tell us ur recipe.. maybe we can help

TheBeinoni

Thu, Nov 13 2008, 10:32 pm

maybe not enough eggs, oil?

are you grating or shredding the potatoes?

octopus

Thu, Nov 13 2008, 10:34 pm

shredding.

I only put 3 eggs in and 3 tbspn oil. it's a 10 potato kugel.

TheBeinoni

Fri, Nov 14 2008, 12:11 am

I find that grating makes the consistency smoother and also I put in about 7 eggs for 10 potatoes (med, large size potatoes). I would say do about 2 or 3 less eggs than the amount of potatoes... that might make it less starchy.

yersp

Fri, Nov 14 2008, 12:28 am

I always use one potato per egg. The kugel always comes out delicious! This is my recipe:

5 potatoes
5 eggs beaten
about 1/4 cup of oil and a little bit to oil the bekeleh
1/2 -1 tsp salt
a bit of black pepper
less than 1/2 cup of water OR seltzer

Grate the potatoes and heat the oil. When the potatoes are grated, pour the hot oil into the grated potatoes (yes, it will sizzle), add in salt, black pepper, water OR seltzer and eggs. Meanwhile you make the whole mixture, oil the bekeleh and put in oven so the oil heats up. Put mixture into bekeleh and bake for 2 hours at 375.
This recipe goes into a bekeleh sized 1/2 9x13 deep.
For a regular 9x13 bekeleh, just double the recipe

Disclaimer: The measurements are not accurate. This is how I received it.

Mrs. XYZ

Fri, Nov 14 2008, 12:39 am

octopus wrote:

Lately my potato kugels have been starchy on top and mushy on the bottom. I don't mind mushy, but why oh why the starchiness?????

please, please, tell me why!

You mean you're getting a '2 layered' kugel?

Preheat the oven, preheat the pan with the oil and dont let the mixture stand. This way as soon as you pour it into the pan it starts baking right away and doesnt have a chance to settle.

gryp

Fri, Nov 14 2008, 9:08 am

That's funny, I put half the amount of eggs as potatoes. 8 potatoes and 4 eggs. salt, pepper, pour immediately into a very well-greased pan. Sometimes I'll put onion or zucchini but if I change the recipe it flops.
It took me 5 years to learn how to make a really good potato kugel. I've had so many flops. Rolling Eyes

octopus

Fri, Nov 14 2008, 9:14 am

[quote="Mrs. XYZ"]

You mean you're getting a '2 layered' kugel?" quote]

yes! yes! This is exactly what I'm talking about.

What I don't understand is that when I was single, cooking in my parents house, this NEVER happened to me. It's not like I do anything different.

Thanks for the advice.

OldYoung

Fri, Nov 14 2008, 9:32 am

I used to get a two-layered kugel too. Now, after grating my potatoes, I drain all of the liquid from the potatoes and I found that this helps.

justanothermother

Fri, Nov 14 2008, 9:39 am

octopus wrote:

What I don't understand is that when I was single, cooking in my parents house, this NEVER happened to me. It's not like I do anything different.

Could be the pans at your parent's house conduced heat differently than your pans do. Maybe the oven heats at a different temperature. Could be you are using a different type of potato.

mommy's daughter

Fri, Nov 14 2008, 3:06 pm

I put 4 eggs to 6 potatoes and its always delicious never had problem

4thebooks

Wed, Nov 19 2008, 11:30 am

I have another tip for potato kugel if u want it to come out white, while I blend the potatoes I add oil to it, that way its stays nice and white....

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