|
|
|
|
|
Forum
-> Recipe Collection
-> Kugels and Side Dishes
frummom
|
Fri, Jan 12 2007, 9:49 am
I used to make a great potato kugel - and then I got a food processor with a kugel blade. why is it so mushy now, and how can I fix it? any ideas welcome - I'm going nuts!
| |
|
Back to top |
0
|
withhumor
|
Fri, Jan 12 2007, 9:51 am
How do you like it? We like it gooey like marshmallow fluff! I add water to it to make it even gooier.
| |
|
Back to top |
0
|
chocolate moose
|
Fri, Jan 12 2007, 9:52 am
FM, maybe you shoudl go back to your old way of makingit.
| |
|
Back to top |
0
|
frummom
|
Fri, Jan 12 2007, 9:57 am
I can't go back to the old way - I threw out the old food processor (it died). I like it solid - so when you take it out of the pan it doesn't fall all over the place.
| |
|
Back to top |
0
|
frummom
|
Fri, Jan 12 2007, 10:02 am
okay, here's what I do - mix up 2 or 3 eggs with oil, salt and pepper - process a big onion and around 9 potatoes - mix it together with some flour - pour into a pan with hot oil and bake at 350 for about 1 1/2 hours. what am I doing wrong? (it tastes pretty good!)
| |
|
Back to top |
0
|
withhumor
|
Fri, Jan 12 2007, 10:16 am
Flour? I always do 80% eggs to potato. So 7 potato I use 5 eggs. I never put flour but I add about 30 oz. of water to take off the rubbery texture. It also depends on the potatoes that you use. I use the huge Idaho potatoes, best quality or it tastes like sardines UGGG!
For 9 potatoes I’d use 6 eggs and no flour. Then, 1 teaspoon black pepper, 2 teaspoons salt and oil I pour. Same water though. YUMMMMMMMMMM call me when it’s done because I made me done eating mine up by then.
| |
|
Back to top |
0
|
frummom
|
Fri, Jan 12 2007, 10:18 am
why doesn't the water make it even mushier?
| |
|
Back to top |
0
|
chocolate moose
|
Fri, Jan 12 2007, 10:24 am
are you grinding the potatoes or grating them?
we use the grating blade, not the grinding one.don't ask how many years it too us to figure THAT one out.
| |
|
Back to top |
0
|
Mevater
|
Fri, Jan 12 2007, 10:37 am
chocolate moose wrote: | are you grinding the potatoes or grating them?
we use the grating blade, not the grinding one.don't ask how many years it too us to figure THAT one out. |
Which food processor are you talking about? Which is the grating blade- the one with the pointy protrusions that gets put onto the white round disc on the Braun? Which do you call the grinding blade- the "S" blade?
| |
|
Back to top |
0
|
frummom
|
Fri, Jan 12 2007, 10:47 am
I use the braun, and I thought that the one I use that goes in the disc was called a kugel blade - the other one that goes in the disc is the grating blade, but it makes the pieces too big. is that the problem - I'm grinding?
Last edited by frummom on Fri, Jan 12 2007, 10:52 am; edited 1 time in total
| |
|
Back to top |
0
|
chocolate moose
|
Fri, Jan 12 2007, 10:48 am
I have a regal la machine #2.
the grinding blade sits in the bowl and grinds everything up, like chopped liver.
there are 2 other blades that sit between the food pusher and the bowl. one is slicing and the other is shredding or grating.
I use the shredding/grating blade.
does that help?
| |
|
Back to top |
0
|
MOM222
|
Fri, Jan 12 2007, 12:28 pm
Add more eggs,
And grate it on number 8. The higher you grate it the quicker it goes, the mushier it gets.
| |
|
Back to top |
0
|
mumof1
|
Mon, Jan 15 2007, 2:37 pm
I hand grate mine add a bunch of eggs, a lot of oil and some salt.
I bake it in a glass pyrex so it gets nice and crunchy on the outside and mushy inside.
dh loves it. I also drop one in foil into the chulent.
its great.
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|