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-> Household Management
-> Kosher Kitchen
amother
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 Sat, Oct 23 2010, 10:49 pm
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What do caterers do to their potato kugels to make them so fluffy? I really want to try to duplicate a good caterer's recipe for potato kugel.
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msym
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Sat, Oct 23 2010, 10:51 pm
I think they use a meat grinder to grate potatoes
I have a really good overnite kugel if you are interested
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reed
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Sat, Oct 23 2010, 10:58 pm
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Do you mind sharing it please?
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msym
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Sat, Oct 23 2010, 11:07 pm
| reed wrote: | | Do you mind sharing it please? |
sure. I originally got this recipe from Mishpachas Family First Magazine- I modified the salt content though.
Overnight Potato Kugel
5 lbs. Potatoes, peeled
1 large onion
8 eggs
1 c. oil
½ c. Boiling water
2 tsp salt (it usually needs more salt so you can try another ½ tsp.)
1/8 tsp. black pepper
Preheat oven to 350
Grate potatoes and onion
Mix in eggs, oil, and boiling water
Season with salt and pepper
Bake in a 9x13 pan for 2 hours uncovered
After 2 hours, cover 2x with foil
Fill a roasting pan with water (don’t spill!) and place water pan on the bottom of the oven and reduce oven to 220
Bake 8 hours or overnight
(serve hot and steamy)
Yum. Enjoy!
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pumpernickle
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Sat, Oct 23 2010, 11:54 pm
Caterers use a commercial spice called staywhite to keep their kugels white. (they also use it for avacado)
some even use a calcium powder.
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DefyGravity
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Sun, Oct 24 2010, 10:42 am
| micki wrote: | | baking powder |
Yeah. Mine is pretty fluffy and I put baking powder in.
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DefyGravity
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Sun, Oct 24 2010, 10:52 am
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MSG for fluffiness? Doubtful.
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chaylizi
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Sun, Oct 24 2010, 10:56 am
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My mother (and grandmother) oil their pans and warm them in the oven before putting the kugel batter in. They say it makes it fluffier.
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greenfire
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Sun, Oct 24 2010, 11:00 am
| msym wrote: | | I think they use a meat grinder to grate potatoes |
yup - it's all in the grinder ... the texture comes out totally different if you hand grate it - use a food processor - or a meat grinder
the meat grinder makes for tiny pieces yet with full consistency - not watery
http://www.amazon.com/KitchenA.....4SGFH
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DefyGravity
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Sun, Oct 24 2010, 11:00 am
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Sometimes I do that, and sometimes I don't, and I can never tell if it makes much of a difference. That's why I think it might be the baking powder. And the addition of oil makes it so it's crispy, but not dried out.
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Ruchel
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Sun, Oct 24 2010, 11:00 am
| DefyGravity wrote: | | MSG for fluffiness? Doubtful. |
For general taste and texture.
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BrachaVHatzlocha
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Sun, Oct 24 2010, 11:02 am
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Tamiri
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Sun, Oct 24 2010, 11:03 am
| Ruchel wrote: | | DefyGravity wrote: | | MSG for fluffiness? Doubtful. |
For general taste and texture. | I agree about "for the taste". same as so much food that is prepared commercially. Ruchel can feel it in Israel eating out so I am going to assume this "trick" hasn't caught on in France yet. Certainly it's used with a generous hand in both the U.S. and in Israel 
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chaylizi
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Sun, Oct 24 2010, 11:05 am
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My tastebuds must be lacking. I rarely use MSG. I also can't stand commercial potato kugel (or basically any potato kugel that wasn't made by my mother/grandmother or myself.)
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Ruchel
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Sun, Oct 24 2010, 11:11 am
| Tamiri wrote: | | Ruchel wrote: | | DefyGravity wrote: | | MSG for fluffiness? Doubtful. |
For general taste and texture. | I agree about "for the taste". same as so much food that is prepared commercially. Ruchel can feel it in Israel eating out so I am going to assume this "trick" hasn't caught on in France yet. Certainly it's used with a generous hand in both the U.S. and in Israel |
Last time I was in America I wasn't migrainous yet, but my mother seemed to have a bit more migraines, including a HUGE one after eating chicken roasted with a sauce. She was sick like never before, I had to call a neighbour.
In Israel, since I've started migraines, I'm sick every time and it seems to get worse and worse. My mom has the same thing. MSG in France is in Chinese food, in some Asian food, in fast foods and some restaurants like Pizza Hut. Our experience is that in Israel it can be anywhere even on a salad or in a bread, even in homemade food, and in huge quantities. Even when a pack doesn't say "MSG" or one of its numbers, it seems there can be a small quantity. Things are ok if I live on fruits and the simplest breads... it is extremely frustrating to be in the "everything kosher" land and struggle more than far OOT Europe. 
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amother
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Sun, Oct 24 2010, 11:41 am
| chaylizi wrote: | | My mother (and grandmother) oil their pans and warm them in the oven before putting the kugel batter in. They say it makes it fluffier. |
It's true. Heat the oil until it sizzles, then add to potato mixture. It really makes the kugel extremely fluffy...been making it for years, TONS of compliments! 
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DefyGravity
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Sun, Oct 24 2010, 11:46 am
| amother wrote: | | chaylizi wrote: | | My mother (and grandmother) oil their pans and warm them in the oven before putting the kugel batter in. They say it makes it fluffier. |
It's true. Heat the oil until it sizzles, then add to potato mixture. It really makes the kugel extremely fluffy...been making it for years, TONS of compliments! |
Do you think that knowing you do this will give away your identity? You're not special. TONS of people do this with their potato kugel. It's not a big secret.
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