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Hashem_n_Farfel




 
 
 
 

Post  Fri, Feb 28 2020, 12:50 pm
Please tell me your secrets to a white oily ooey gooey potato kugel

I want to improvise a bit

So far I use 4 loose large potatoes
1/4 white onion
3 eggs
Salt
Black pepper
Heated oil

I broil it the first 10 min then bake for an hour on 350

Still comes out meh and not like the kiddush potato kugel you eat at shuls or anywhere else.
I’m looking for that shiny mushy white inside that’s also fluffy if you get my drift.
And if there’s a substitute for seltzer because we’re out.


Last edited by Hashem_n_Farfel on Fri, Feb 28 2020, 12:52 pm; edited 2 times in total
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nchr




 
 
 
 

Post  Fri, Feb 28 2020, 12:51 pm
You need to put a quarter cup of seltzer in there.
Also where are your eggs? (Which I don't use, but then you need an eggless recipe)
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Hashem_n_Farfel




 
 
 
 

Post  Fri, Feb 28 2020, 12:53 pm
Right I forgot to mention eggs. I put 3 eggs usually
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cbg




 
 
 
 

Post  Fri, Feb 28 2020, 12:54 pm
Jamie Geller says the secret is to use glass pyrex

https://m.youtube.com/watch?v=ApKzja2XnWE


Last edited by cbg on Fri, Feb 28 2020, 12:57 pm; edited 1 time in total
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Hashem_n_Farfel




 
 
 
 

Post  Fri, Feb 28 2020, 12:54 pm
I use medium sized loaf pans. Not the humongous 9x13
one day iyH I’ll have a family big enough to make a 9x13 kugel

We are 2 people
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SixOfWands




 
 
 
 

Post  Fri, Feb 28 2020, 1:20 pm
Hashem_n_Farfel wrote:
I use medium sized loaf pans. Not the humongous 9x13
one day iyH I’ll have a family big enough to make a 9x13 kugel

We are 2 people


I don't like oily, gooey kugel. But a couple of ideas:

Don't use a loaf pan, which is narrow and deep. Use an 8x8 cake size pan. (In fact, even if I need more, I use extra 8x8, not a larger pan.)

Use a finer shredding blade on your food processor.

Reduce cooking time for a gooier consistency.
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abcde2




 
 
 
 

Post  Fri, Feb 28 2020, 1:48 pm
You got to do it for longer on higher number, like 400 for an hour and then lower to 350 for as long as you like.
And make it in 8x8 and heat up some oil in the pan before putting your mixture in.
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SuperWify




 
 
 
 

Post  Fri, Feb 28 2020, 1:59 pm
You need to bake it overnight on 250’ for 8 hours or more. Put a try of cold water under the jug to to prevent it from drying out.
I use Leah Schapira’s recipe from the fresh and Easy cookbook. I use a 5 pound bag of potatoes and divide it into 3 loaf pans.
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solo




 
 
 
 

Post  Fri, Feb 28 2020, 2:07 pm
I do almost the same recipe but doubled. So 8 potatoes.
But I add 1c boiling water after I’ve mixed the batter (so 1/2c for u)
Then I bake it really high till it starts to brown on top. Then turn it down n bake 1.5-2 more hrs.
Also while I’m prepping the batter I preheat the pan with a bit of oil on the bottom. This way the kugel doesn’t stick to the pan and it gets a nice crust.
Pyrex makes the best kugel
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ra_mom




 
 
 
 

Post  Fri, Feb 28 2020, 2:30 pm
Have you tried the recipe from fresh & easy? It's perfection.
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pizza4




 
 
 
 

Post  Fri, Feb 28 2020, 4:04 pm
Try using yukon gold potatoes!
I actually add a piece of zucchini to my kugel, I like the texture it adds.
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debow




 
 
 
 

Post  Sat, Feb 29 2020, 11:20 pm
I have a great recipe. The potatoes are really meant to be grated by hand but you could cheat and use a kugel blade Smile

6 medium sized idaho potatoes
6 eggs
2 onions
2 cups boiled water
3 tsp salt
2/3 cup oil
pepper to taste


bake on 425 for about an hour and a half. It comes out gooey and delicious!!
ENJOY!!!! Thumbs Up
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Hashem_n_Farfel




 
 
 
 

Post  Fri, Mar 27 2020, 4:21 am
Okay sorry to bump this up but there’s no canola oil in the stores so I ended up getting olive oil. Would that change the taste?
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Elfrida




 
 
 
 

Post  Fri, Mar 27 2020, 4:41 am
Depends how strong the olive oil is. There's a fair chance that it will affect the flavour, but some people actually prefer it that way. A mild olive oil won't have much impact. Try it and see what you think.

If you don't like it, buy walnut oil, which doesn't really have much flavour.
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ra_mom




 
 
 
 

Post  Fri, Mar 27 2020, 8:09 am
Extra light olive oil is flavorless like canola oil.
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noosheen




 
 
 
 

Post  Fri, Mar 27 2020, 8:14 am
ra_mom wrote:
Have you tried the recipe from fresh & easy? It's perfection.

Can you post it? Thx!
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ra_mom




 
 
 
 

Post  Fri, Mar 27 2020, 8:28 am
noosheen wrote:
Can you post it? Thx!

It's delicious not overnighted.
https://www.imamother.com/foru.....44472
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whewpy




 
 
 
 

Post  Fri, Mar 27 2020, 8:58 am
Just saw a recipe from Gribeve Rebetzin. She says the trick is to blend the potatoes in a blender specifically, not a good processer
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