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Forum
-> Recipe Collection
-> Kugels and Side Dishes
busydev
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 Wed, Feb 10 2010, 4:38 pm
I have tried to make MANY different types of luktion kugel over the past few months and every time without fail they do not stay together. I serve it with a spoon because the noodles just fall apart. does anyone have any ideas of how I can make them stay together better?
I tried cooking them longer/shorter.
recipes with more eggs/less eggs.
using thick spaghetti or luktion noodles
TIA
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Zus
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Wed, Feb 10 2010, 5:14 pm
When I make the Kugel Yerushalmi from the purple S&S, it never falls apart. I think it's the caramel that holds it together.
Maybe you're adding too much moist?
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Ruchel
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Wed, Feb 10 2010, 5:28 pm
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took me some time to see luktion = lukshen LOL
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ra_mom
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Wed, Feb 10 2010, 5:38 pm
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What type of Lokshen Kugel have you been trying to make? Salt & pepper, sweet Parve, Yerushalmi, cheese Lokshen?
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Zus
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Thu, Feb 11 2010, 11:57 am
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Oh and my tip: add some instant vanilla pudding powder.
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shopaholic
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Thu, Feb 11 2010, 1:50 pm
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There's one from here that I use all the time & it never falls apart. I think it's called the imamother's lokshen kugel
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Zus
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Fri, Feb 12 2010, 7:08 am
| lipid31 wrote: | | add more eggs. |
No that doesn't help if the kugel is too wet. Besides, it'll make it taste like omelet.
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Tamiri
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Fri, Feb 12 2010, 7:12 am
Here are a few things I can think of:
First, if you aren't doing so, follow a recipe exactly once or twice. Make sure, for example, that if it's an American recipe, you are using American measuring cups and spoons and amount of noodles etc.
Boil the noodles just till done, about 4 minutes (or according to package instructions).
Drain and rinse the noodles to stop the cooking process.
Add the eggs after you have beaten them.
Bake covered for a while. Uncover when nearly cooked through.
Make sure the oven is hot enough.
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