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Potato kugel help

 
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jewishthinker




 
 
 
 

Post Fri, Apr 09 2021, 5:46 pm
Why is my kugel soft and mushy inside and top brown already?
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Cheiny




 
 
 
 

Post Fri, Apr 09 2021, 5:49 pm
jewishthinker wrote:
Why is my kugel soft and mushy inside and top brown already?



Do you drain out the liquid before baking? What temp are you baking on? It’s ok if it gets very brown, just keep baking
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lkwdlady




 
 
 
 

Post Fri, Apr 09 2021, 5:49 pm
You’re probably baking at too high of a temperature that the outside is getting well done before the inside.
I bake a 9x13 pan at 350 for 2 hours and it bakes evenly.
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mom!




 
 
 
 

Post Fri, Apr 09 2021, 5:49 pm
Are you baking it on 350?
You might be better off starting on 400-425 the first 45 minutes and then lowering iy
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librarygirl




 
 
 
 

Post Fri, Apr 09 2021, 5:54 pm
Maybe the rack is too high
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silverlining3




 
 
 
 

Post Fri, Apr 09 2021, 6:12 pm
What's your oven set on?

450 one hour, or a bit longer and 350 for another hour.
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doodlesmom




 
 
 
 

Post Fri, Apr 09 2021, 6:29 pm
Wow! Look at the opposing advice here, and I’m sure everyone has delicious kugel.
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Cheiny




 
 
 
 

Post Mon, Apr 12 2021, 12:29 pm
jewishthinker wrote:
Why is my kugel soft and mushy inside and top brown already?


Follow this recipe exactly... it always comes out great.

The Ultimate Potato Kugel

Author: Esty Wolb
Ingredients
* 5 lbs potatoes, peeled
* 1 large onion
* 5 eggs
* ¾ cup oil
* 1 Tbsp salt
* Black pepper to taste

Instructions
1. Preheat your oven to 450°F
2. Process the onion using the S blade of your food processor, scraping down the sides of the bowl midway to make sure it is finely pureed. Switch to the Kugel blade and process the potatoes. No need to empty the bowl in between onion and potatoes.
3. Working quickly, crack the eggs into a bowl large enough to hold all the batter. Add the oil and seasonings and mix well. Add the processed potatoes and onion and mix until uniform. Pour into a greased 9x13" pan and bake uncovered for 2 hours.
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