Hot water in potato kugel

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gazingblue

Thu, Dec 06 2012, 11:52 am

Can someone please tell me what the point is in adding hot water to a raw potato kugel mixture? I think it's making my kugel much firmer. TIA

zaq

Thu, Dec 06 2012, 12:08 pm

I've never heard of adding water to potato kugel at all--most people try to squeeze out as much water from the grated potatoes as possible. If you find the water makes your kugel harder than you like, skip it. Maybe the person who gave you that recipe likes kugel to resemble a brick.

PinkFridge

Thu, Dec 06 2012, 12:09 pm

Actually I thought it was supposed to make it fluffier.

gazingblue

Thu, Dec 06 2012, 12:34 pm

[quote="PinkFridge"]Actually I thought it was supposed to make it fluffier.[/quote]

Op here, I also thought it was supposed to make it fluffier which is why I was doing it, especially since I heard it from several real "balabuste" types.

Anyone else have any thoughts on this?

greenfire

Thu, Dec 06 2012, 12:42 pm

martha stewart adds beer Drunken Smile

I should think water would make it sizzle combined with the fact that you're frying them

the chevrah

Thu, Dec 06 2012, 12:44 pm

I add some seltzer and like the texture very much.

myself

Thu, Dec 06 2012, 2:21 pm

Seltzer here too.

Raisin

Thu, Dec 06 2012, 2:29 pm

the recipe I use says to add hot water. It comes out great!

mommyof2boys

Thu, Dec 06 2012, 2:29 pm

if you want a fluffier kugel you add more eggs.

mine is out of this world and everyone loves it. but it is far from healthy.

it has 1/2 cup oil and 5 eggs!!

PinkFridge

Thu, Dec 06 2012, 4:43 pm

mommyof2boys wrote:

if you want a fluffier kugel you add more eggs.

mine is out of this world and everyone loves it. but it is far from healthy.

it has 1/2 cup oil and 5 eggs!!

If this is for a 9 x 13 and about 9 potatoes, I'm not shocked ;-)

Simple1

Thu, Dec 06 2012, 4:46 pm

mommyof2boys wrote:

if you want a fluffier kugel you add more eggs.

mine is out of this world and everyone loves it. but it is far from healthy.

it has 1/2 cup oil and 5 eggs!!

eggs aren't entirely unhealthy -maybe it's not good for those watching cholesterol, but it's got protein and other nutrients.

wereafamily

Thu, Dec 06 2012, 4:49 pm

My husband adds lots of water, It makes it so soft - love it.

shirtsandskirts

Thu, Dec 06 2012, 5:45 pm

My recipe from KBD calls for a cup of boiling water. It comes out so moist like that

gazingblue

Thu, Dec 06 2012, 8:25 pm

Op here, then why is my kugel suddenly coming out too firm? It didn't always. Any thoughts?

gazingblue

Thu, Dec 06 2012, 8:29 pm

Op again, in response to the other posts: I like the seltzer idea, I actually do that for my meatballs. Any idea how much you put?
I forgot who wrote that the more eggs the fluffier, is that really true? I thought the eggs might make it firmer. What is your egg/potato ratio?
Thanks all.

imeinu

Thu, Dec 06 2012, 9:53 pm

gazingblue wrote:

Op here, then why is my kugel suddenly coming out too firm? It didn't always. Any thoughts?

are you using the same potatoes as usual?

imeinu

Thu, Dec 06 2012, 9:55 pm

also, if you want to reheat frozen kugel from the freezer you can pour on a 1/2 cup of water, seal it tightly and stick it still frozen into a preheated oven and it is supposed to taste great...I am going to try it one of these days

Fabulous

Thu, Dec 06 2012, 9:56 pm

my kugel is good and I have used different techniques but always BEAT your eggs well before putting in the mixture.

Options: seltzer (same amount as hot water, maybe half a cup to a cup for 8-9 potatoes

hot water

hot oil

oil on the bottom of the food processor

Each one of these options work well but the eggs are very important. I put in one egg per larger potato. So three smaller potatoes would equal two eggs.

watergirl

Thu, Dec 06 2012, 10:49 pm

When I started adding the boiling water (about a half cup) it made all the difference in the world. SO MUCH BETTER. I like a gooey potato kugel, and this is the best. Also lots of eggs, and the potato I use makes a difference as well - Yukon gold ONLY.

etky

Fri, Dec 07 2012, 12:40 am

Could someone who does this hot water/seltzer thing pls post a recipe?
I've been making my grandmother's recipe my entire life. It's basic - she wasn't a very sophisticated cook - (only 2 eggs, lots of oil, some flour etc.) and very firm but that's how we like it and guests always rave. However I am intrigued by the idea of trying something different.
BTW I also second the type of potato theory. My kugel comes out different (taste and consistency) with different types of potato. We don't have Yukon Gold's here but I have found that a yellowish potato works much better than the drier white ones.
TIA

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