Potato kugel never comes out good - blade or processor?

amother

Sun, Oct 17 2021, 1:21 am

I have a Cuisinart 11-cup food processor. I've never made a potato kugel that I like, though I've tried recipes that I like when other people make them. My sister-in-law pointed out that it might be too many eggs, and the kugel stopped coming out gray after I lowered the number of eggs, but it still comes out a rougher texture and drier than I'd like. I'm a big fan of the mushier, moist potato kugel.

I'm wondering if it's due to the Cuisinart itself. I know everyone raves about the Braun food processor. My mother has the Bosch food processor attachment, and I like her potato kugel.

The only other thing I can think of is that I don't have the kugel blade. I've been told that this is the Cuisinart equivalent of the Braun kugel blade: https://www.amazon.com/dp/B000.....dp_it

Which one do you think it is?

amother

Sun, Oct 17 2021, 1:30 am

amother [ Vermilion ] wrote:

How much oil and eggs do you put per potato?

1 bag potatoes, finely shredded
10 eggs
1 cup oil
2 onions
5 tsp salt
½ tsp black pepper

Mix ingredients together. Bake at 450 for 1 hour, then leave on 175 overnight or for at least 6 hours.

This is my mom's recipe, and it comes out quite good when she makes it. I've also tried a few others.

amother

Cantaloupe

Sun, Oct 17 2021, 1:43 am

My recipe is similar but only 5 eggs.
If you alternate putting in potato and a piece of onion then your potatoes don't turn grey/brown.
If it's the texture that bothers you it might be the blade. Each brand food processor has a different thickness to the shred. For a very mushy kugel often the kugel blade is used.
Good luck figuring out what works for you!

amother

Blush

Sun, Oct 17 2021, 1:54 am

[quote="amother [ OP ]"]1 bag potatoes, finely shredded
10 eggs
1 cup oil
2 onions
5 tsp salt
½ tsp black pepper

Mix ingredients together. Bake at 450 for 1 hour, then leave on 175 overnight or for at least 6 hours.

This is my mom's recipe, and it comes out quite good when she makes it. I've also tried a few others.[/quote

Use only 1/2 onion and add a cup of selter
I do 2 tbsp. salt

amother

Sun, Oct 17 2021, 2:44 am

honeymoon wrote:

Try replacing one onion with a peeled zucchini. Makes the kugel soft and moist.

My husband will not eat the kugel if it has a zucchini in it, even if you can't taste it.

amother

Sun, Oct 17 2021, 2:45 am

LovesHashem wrote:

It may also be your oven. Every oven is different.

It's a fair point, particularly since we were using an old, barely-functional oven until recently. I did occasionally make it in my milchig convection toaster oven, but it's so small that it alters the heat in the food. Maybe trying it again now would help.

amother

Sun, Oct 17 2021, 2:45 am

amother [ Cantaloupe ] wrote:

Interesting. Thanks.

amother

Sun, Oct 17 2021, 2:46 am

amother [ Blush ] wrote:

Use only 1/2 onion and add a cup of selter
I do 2 tbsp. salt

The salt is usually fine. Wouldn't the seltzer thicken it?

Jewishmom8

Sun, Oct 17 2021, 2:54 am

this always comes out perfect

8 potatoes
1 big onion
shred them

4 eggs
1 tsp salt
pepper
1/2 cup oil

thats it
its amazing

amother

Electricblue

Sun, Oct 17 2021, 3:17 am

Some points:
Preheat oven on very high
Use large potatoes
Pre beat the eggs with spices
Adding a little vit C powder helps keep potatoes white
Kugel blade
Work and mix quickly

amother

Sun, Oct 17 2021, 7:02 am

amother [ Electricblue ] wrote:

Some points:
Preheat oven on very high
Use large potatoes
Pre beat the eggs with spices
Adding a little vit C powder helps keep potatoes white
Kugel blade
Work and mix quickly

Thanks for these tips. The issue is that I am just flat-out slow. No other word for it. 6 years of marriage hasn't changed that.

Newcastle

Sun, Oct 17 2021, 7:34 am

Working quickly helps (mostly?) to keep the potatoes white. But Yukon golds also stay white much longer, aside from making a creamier/more moist kugel.

amother

Strawberry

Sun, Oct 17 2021, 7:40 am

amother [ OP ] wrote:

Thanks for these tips. The issue is that I am just flat-out slow. No other word for it. 6 years of marriage hasn't changed that.

This made me lol, because I'm slow, too!
Married 6 years, too!

I don't make kugel often, but here's what I do to help -
Preheat oven - it's ok if it's on for a while because you miscalculated how long it'll take you.
It takes me a long time to peel, so I our the potatoes In a bowl of water to keep it from changing colors
Crack all the eggs and have it prepped so your not cracking one at a time in the moment
The type of potato you are using! Yukon gold is a game changer for texture

amother

Sun, Oct 17 2021, 7:52 am

amother [ Strawberry ] wrote:

I started putting the potatoes in water a while back. No change.

Yukon golds didn't work well with the recipe above, but I tried recipes that called for Yukon golds. No difference.

Idk Sad