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-> Recipe Collection
-> Kugels and Side Dishes
bargainlover
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Thu, Aug 06 2020, 6:44 pm
Does that make sense why my potato kugel is rubbery/gooey?
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Frumme
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Thu, Aug 06 2020, 6:52 pm
Hmm are you blending it very fine? If so, potentially... However, the bigger question is, what type of potatoes are you using? Some are naturally more glue-y/waxy than others. Try a creamier potato like russet or gold.
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crust
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Thu, Aug 06 2020, 6:57 pm
I only use regular GPOD or Idaho potatoes.
Don't overblend the potatoes. A good kugel needs texture. It doesnt have to look like mashed potatoes...
Don't blend the eggs in the food processor. They aren't meant to be blended together with the kugel. They are supposed to be mixed manually so the texture stays puddingy.
If you add water or seltzer don't overdue it. 1/2 cup to a 10 potatoe kugel is enough. Too much fluid makes the kugel lose its potency.
Bake the kugel long enough and on high.
When a kugel goes into the oven it has to be there on 550 for at least 20 minutes.
I personally bake it on 550 for as long as the top is light gold.
Then I turn it down to 450 until it's done.
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