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happy chick




 
 
 
 

Post Fri, Jul 02 2021, 10:24 am
I'm far from a gourmet chef , but I'm no idiot in the kitchen. However, try as I might, potato kugel is one thing I have yet to master. It always comes out very heavy. How do I get that light, fluffy, perfect potato kugel? What's the real secret?
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tweety1




 
 
 
 

Post Fri, Jul 02 2021, 11:12 am
I use 1 1/2 cups seltzer instead of water. 11 potatoes, 7-8 eggs, 1 1/2 cups seltzer, 3/4 cup oil, sprinkle of back pepper, and a heaping tablespoon of salt. I believe seltzer is what gives it that airy texture. The seltzer I open a new bottle and it in last.
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fleetwood




 
 
 
 

Post Fri, Jul 02 2021, 11:15 am
Go to cooking with tantrums and get estys recipe. I could not master kugel for 23 years until I discovered this recipe. Been making it every week for 2 years...
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Shmaichel




 
 
 
 

Post Fri, Jul 02 2021, 11:47 am
The Ami magazine had an article with lots of tips for making potato kugels in the June 16 whisk magazine
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ra_mom




 
 
 
 

Post Fri, Jul 02 2021, 1:20 pm
This is awesome. White and fluffy but not light.

5 lb Idaho or Russet potatoes, peeled
1 large onion
8 large eggs
3/4 cup oil
1/2 cup boiling water
4 tsp salt
1/8 tsp black pepper

Preheat oven to 350°F. Line a 9x13 pan with parchment paper (so you get full slices without crust left behind).
Grate the potatoes and onion. Mix in the eggs, oil and boiling water. Season with salt and pepper.
Transfer the potato mixture into a 9x13 inch pan. Bake for 2 hours, uncovered.
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nchr




 
 
 
 

Post Fri, Jul 02 2021, 1:31 pm
The best potato kugel I ever had. You can probably half the recipe.
1/2 cup oil
1/2 cup seltzer (beer mayim)
16 potatoes
10 eggs
Salt and pepper
Rab the potatoes by hand to make it taste better.
You can also try to make it in a Betty crocker but I've never done this.
And how can potato kugel not come out good?
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meeze




 
 
 
 

Post Fri, Jul 02 2021, 1:32 pm
This is my recipe and instructions. If you're interested

5 pound bag idaho potatoes

1 big onion

8 eggs

1 cup oil (little less than 1 cup)

A little bit less than a flat tablespoon salt

Pinch of black pepper


Peel the potatoes and rinse. Again, let it sit in water (so it should not become brown) till all other stuff are prepared. Peel the onion and set aside.


Preheat oven to 475.

In a large bowl, beat with a fork the eggs and pepper. Then add oil and mix together.

In braun food processor, use the kigul blade. Grade the whole 5 pounds at a time. In between, grade half onion then other half batch of potatoes then finishing with the other half of the onion again with the last 2 peices of potatoe.


Mix very well with the mixture in bowl.

Put everything in a parchment lined 9×13 bekele (eisiest way) or divide evenly in 3 parchmemt lined 2.5 pound bekelech.

Bake for exactly 1 hour.
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Redbird




 
 
 
 

Post Fri, Jul 02 2021, 1:36 pm
fleetwood wrote:
Go to cooking with tantrums and get estys recipe. I could not master kugel for 23 years until I discovered this recipe. Been making it every week for 2 years...


This. I make her recipe and everybody compliments it. It's very straightforward too.
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fleetwood




 
 
 
 

Post Fri, Jul 02 2021, 1:43 pm
Redbird wrote:
This. I make her recipe and everybody compliments it. It's very straightforward too.


It's the easiest recipe..
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coffee girl




 
 
 
 

Post Sun, Jul 04 2021, 12:16 am
Redbird wrote:
This. I make her recipe and everybody compliments it. It's very straightforward too.


Same! Never fails, and so quick and easy!
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FranticFrummie




 
 
 
 

Post Sun, Jul 04 2021, 12:23 am
In Israel, for some reason we don't seem to have Idaho or Russet potatoes. I have searched high and low for 6 years, to no avail.

We have two choices of potato. Yellow wax, or red wax. Neither of them give that soft, fluffy texture.

Anyone know how to work with these types? HELP!
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