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Forum
-> Recipe Collection
-> Kugels and Side Dishes
BH Yom Yom
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 Sat, Apr 22 2023, 10:23 pm
Gut voch y’all!
So erev Shabbos I made potato kugel and agter it was baked I realized that I put WAY too much salt into it! Oof. It’s not inedible exactly but it’s extremely extremely salty. Any ideas for how to save/ de-saltify it?
TIA!!
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mommy1000
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Sat, Apr 22 2023, 10:56 pm
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Put into the chulent. Some of the salt will go into the chulent.
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BH Yom Yom
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Sun, Apr 23 2023, 1:02 am
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Thanks! Didn’t make cholent this week. Any other ideas? Should I make a new batter and mix it with this already-baked kugel and then re-bake it—would that be crazy?
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Duh
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Sun, Apr 23 2023, 1:11 am
| sarandipity101 wrote: | | Put into the chulent. Some of the salt will go into the chulent. |
This.
Freeze and put in your next cholent.
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imamother153
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Sun, Apr 23 2023, 2:36 am
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Add some raw meat like flanken/ribs chopped into chunks. Bake it covered like overnight kugal.
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ectomorph
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Sun, Apr 23 2023, 6:15 am
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We should trade. I under salted mine!
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