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Forum
-> Household Management
-> Kosher Kitchen
Do you make potato kugel every week?
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Yes! |
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43% |
[ 76 ] |
No - because then I’ll eat it! |
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12% |
[ 22 ] |
Nope, we don’t particularly like it… |
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10% |
[ 18 ] |
Sometimes, depends on my mood |
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20% |
[ 35 ] |
For special occasions/yom tov/guests |
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13% |
[ 24 ] |
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Total Votes : 175 |
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esther11
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Fri, Sep 17 2021, 8:54 am
I know this is such a basic! I have been cooking for years but I basically never make basic potato kugel. Every time I have, it’s been a worry if there is too little salt. Sometimes it’s been perfect and sometimes too little…
I’m planning on making now on a more consistent basis, maybe even build up a stock in my freezer.
Anyone have a foolproof amount of salt? Maybe even a full easy recipe?
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Adela
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Fri, Sep 17 2021, 9:02 am
My recipe is-
5 loose Idaho potatoes or 7 small (from the bag)
5 eggs
1/2 c oil
1 tsp salt
Dash of pepper
1/2 c seltzer
Preheat oven to 500
Mix eggs, oil, salt and pepper in a bowl.
I use the fine grater on the food processor, grate potatoes and add to mixture. Add seltzer and mix well by hand.
Pour into 5lb pan and bake 1 hour. Turn down to 350 for another 1/2 hour.
Double the recipe for a 9x13 kugel.
Enjoy!
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esther11
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Fri, Sep 17 2021, 9:12 am
Thanks! I’ll have to try both recipes!
Ra mom - if I’m planning to freeze do you think I should skip the overnighting?
Adela - Is yours light on the salt? I like a stronger flavor in general.
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ra_mom
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Fri, Sep 17 2021, 9:13 am
esther11 wrote: | Thanks! I’ll have to try both recipes!
Ra mom - if I’m planning to freeze do you think I should skip the overnighting?
Adela - Is yours light on the salt? I like a stronger flavor in general. |
Yes, I always skip the overnighting.
And you can always overnight it directly from the freezer, while still frozen.
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esther11
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Fri, Sep 17 2021, 9:15 am
ra_mom wrote: | Yes, I always skip the overnighting.
And you can always overnight it directly from the freezer, while still frozen. |
Perfect thanks! Buying seltzer now
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tweety1
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Fri, Sep 17 2021, 9:19 am
11 loose potatoes, 1 cup oil, 1 1/2 cups seltzer, 8 eggs, 1-2 shakes black pepper, 1 heaping tablespoon salt. If using the kugels blade I put a 1/2 cup less liquid. 1/4 less of each. I use the shredded blade because that's what we like. I bake it in a deep 9x13 pan.
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ra_mom
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Fri, Sep 17 2021, 11:02 am
esther11 wrote: | Perfect thanks! Buying seltzer now |
You don't need it for that recipe. It uses 1/2 cup boiling water.
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BrisketBoss
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Fri, Sep 17 2021, 12:28 pm
Based on all the potato kugels I've eaten, probably less salt than you think.
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Thisisnotmyreal
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Fri, Sep 17 2021, 12:31 pm
5lb potatos 2 and 1/2 tsp salt
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amother
Pistachio
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Fri, Sep 17 2021, 12:57 pm
5 lb bag of potatoes, 7 eggs, a peeled squash, 1/2 cup oil, bit of pepper, and 2 Tablespoons kosher salt.
Bake for an hour at 450 then an hour at 350. Makes a regular 9 by 13
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amother
Lightgray
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Fri, Sep 17 2021, 1:10 pm
My potato kugel never comes out right so I have DH make it occasionally. His is much better. I don't know what recipe he uses but I do know he adds a sprinkle of cumin and it tastes amazing!
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esther11
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Sat, Sep 18 2021, 10:10 pm
Thank you everyone!! I have to start experimenting
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gonewiththewind1
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Sat, Sep 18 2021, 10:16 pm
I use a 1/2 tsp salt per potato.
Potatoes cancel out salt.
Same for most things that use potatoes, like if I put potatoes in the cholent for example.
If I put too much salt in a soup I put in a potato so it doesn't taste so salty.
My simple recipe-
4 potatoes
4 eggs
2 tsp salt
1/3 cup oil
Bake on 400° for 2 hours uncovered
I put in a 1/4 tsp vitamin c powder into the eggs first thing, so the potatoes don't turn brown.
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Jewishmom8
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Sun, Sep 19 2021, 1:08 pm
7 potatoes
1 large onion
4 eggs
1 tsp salt
pepper to taste
1/2 cup oil
put peeled potatoes and onion in food processor on fine blade that makes little strings.
then add the ingredients and bake
I like to use baking paper under the kugul.
bake till dark brown on top
yummy every time.
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Elfrida
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Sun, Sep 19 2021, 1:22 pm
Two or three teaspoons of salt, depending on the size of the kugel.
I don't have a recipe, so I can't share it. I have had people sit in the kitchen watching how I make it, so they can try to reproduce it
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JoyInTheMorning
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Sun, Sep 19 2021, 1:23 pm
I don't make it. It's a lot of work, and it doesn't always come out right. But much more than that, it's not healthy. It's carbs and unhealthy fat. (Olive oil and walnut oil are healthy if they're eaten unheated. These fats if heated, and other fats almost always, are just not good for you. And especially not in the amounts that they get eaten.) No thanks. I have nothing against traditional foods, but I'm not going to keep up a weekly tradition that is probably contributing to insulin resistance. (I do make latkes on Chanukah. But that's once a year.)
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JoyInTheMorning
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Sun, Sep 19 2021, 1:25 pm
Also, what does the post have to do with the poll? How come I answered a poll about whether or not I make potato kugel every week when the post is about how much salt to put in potato kugel?
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amother
Winterberry
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Sun, Sep 19 2021, 1:54 pm
Start with 1/4 teaspoon salt per medium potato and see how your family likes it. You may want to use a little more or less. Also potato kugel by definition is carb heavy but doesn't need to be an unhealthy artery clogging fatty mess. I use a teaspoon oil to a potato, 2 1/2 - 3 tablespoons to 9 or 10 potatoes. Everyone thinks it's delicious. Cut small slices and enjoy.
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esther11
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Sun, Sep 19 2021, 2:53 pm
JoyInTheMorning wrote: | Also, what does the post have to do with the poll? How come I answered a poll about whether or not I make potato kugel every week when the post is about how much salt to put in potato kugel? |
Not much! I made the poll because I was legitimately curious, being a non-kugel maker myself!
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