Home

How much salt in potato kugel?
1, 2  Next
 
Post new topic   Reply to topic    Forum -> Household Management -> Kosher Kitchen


View latest: 24h 48h 72h


Poll

Do you make potato kugel every week?
Yes!  
 43%  [ 75 ]
No - because then I’ll eat it!  
 12%  [ 22 ]
Nope, we don’t particularly like it…  
 10%  [ 18 ]
Sometimes, depends on my mood  
 20%  [ 35 ]
For special occasions/yom tov/guests  
 13%  [ 24 ]
Total Votes : 174


esther11




 
 
 
 

Post Fri, Sep 17 2021, 8:54 am
I know this is such a basic! I have been cooking for years but I basically never make basic potato kugel. Every time I have, it’s been a worry if there is too little salt. Sometimes it’s been perfect and sometimes too little…

I’m planning on making now on a more consistent basis, maybe even build up a stock in my freezer.

Anyone have a foolproof amount of salt? Maybe even a full easy recipe?
Back to top

ra_mom




 
 
 
 

Post Fri, Sep 17 2021, 8:58 am
This potato kugel recipe posted by jewishmom6, from Fresh n Easy. I bake it at 350 for 2 hours and we eat it straight from the oven (no overnighting).
https://www.imamother.com/foru.....01105
Back to top

Adela




 
 
 
 

Post Fri, Sep 17 2021, 9:02 am
My recipe is-
5 loose Idaho potatoes or 7 small (from the bag)
5 eggs
1/2 c oil
1 tsp salt
Dash of pepper
1/2 c seltzer

Preheat oven to 500
Mix eggs, oil, salt and pepper in a bowl.
I use the fine grater on the food processor, grate potatoes and add to mixture. Add seltzer and mix well by hand.

Pour into 5lb pan and bake 1 hour. Turn down to 350 for another 1/2 hour.

Double the recipe for a 9x13 kugel.

Enjoy!
Back to top

esther11




 
 
 
 

Post Fri, Sep 17 2021, 9:12 am
Thanks! I’ll have to try both recipes!

Ra mom - if I’m planning to freeze do you think I should skip the overnighting?

Adela - Is yours light on the salt? I like a stronger flavor in general.
Back to top

ra_mom




 
 
 
 

Post Fri, Sep 17 2021, 9:13 am
esther11 wrote:
Thanks! I’ll have to try both recipes!

Ra mom - if I’m planning to freeze do you think I should skip the overnighting?

Adela - Is yours light on the salt? I like a stronger flavor in general.

Yes, I always skip the overnighting.
And you can always overnight it directly from the freezer, while still frozen.
Back to top

esther11




 
 
 
 

Post Fri, Sep 17 2021, 9:15 am
ra_mom wrote:
Yes, I always skip the overnighting.
And you can always overnight it directly from the freezer, while still frozen.


Perfect thanks! Buying seltzer now Smile
Back to top

tweety1




 
 
 
 

Post Fri, Sep 17 2021, 9:19 am
11 loose potatoes, 1 cup oil, 1 1/2 cups seltzer, 8 eggs, 1-2 shakes black pepper, 1 heaping tablespoon salt. If using the kugels blade I put a 1/2 cup less liquid. 1/4 less of each. I use the shredded blade because that's what we like. I bake it in a deep 9x13 pan.
Back to top

ra_mom




 
 
 
 

Post Fri, Sep 17 2021, 11:02 am
esther11 wrote:
Perfect thanks! Buying seltzer now Smile

You don't need it for that recipe. It uses 1/2 cup boiling water.
Back to top

BrisketBoss




 
 
 
 

Post Fri, Sep 17 2021, 12:28 pm
Based on all the potato kugels I've eaten, probably less salt than you think.
Back to top

Thisisnotmyreal




 
 
 
 

Post Fri, Sep 17 2021, 12:31 pm
5lb potatos 2 and 1/2 tsp salt
Back to top

amother




Pistachio
 

Post Fri, Sep 17 2021, 12:57 pm
5 lb bag of potatoes, 7 eggs, a peeled squash, 1/2 cup oil, bit of pepper, and 2 Tablespoons kosher salt.
Bake for an hour at 450 then an hour at 350. Makes a regular 9 by 13
Back to top

amother




Lightgray
 

Post Fri, Sep 17 2021, 1:10 pm
My potato kugel never comes out right so I have DH make it occasionally. His is much better. I don't know what recipe he uses but I do know he adds a sprinkle of cumin and it tastes amazing!
Back to top

esther11




 
 
 
 

Post Sat, Sep 18 2021, 10:10 pm
Thank you everyone!! I have to start experimenting Smile
Back to top

SafeAtLast




 
 
 
 

Post Sat, Sep 18 2021, 10:16 pm
I use a 1/2 tsp salt per potato.
Potatoes cancel out salt.

Same for most things that use potatoes, like if I put potatoes in the cholent for example.

If I put too much salt in a soup I put in a potato so it doesn't taste so salty.

My simple recipe-
4 potatoes
4 eggs
2 tsp salt
1/3 cup oil
Bake on 400° for 2 hours uncovered

I put in a 1/4 tsp vitamin c powder into the eggs first thing, so the potatoes don't turn brown.
Back to top

Jewishmom8




 
 
 
 

Post Sun, Sep 19 2021, 1:08 pm
7 potatoes
1 large onion
4 eggs
1 tsp salt
pepper to taste
1/2 cup oil
put peeled potatoes and onion in food processor on fine blade that makes little strings.
then add the ingredients and bake
I like to use baking paper under the kugul.
bake till dark brown on top
yummy every time.
Back to top

Elfrida




 
 
 
 

Post Sun, Sep 19 2021, 1:22 pm
Two or three teaspoons of salt, depending on the size of the kugel.

I don't have a recipe, so I can't share it. I have had people sit in the kitchen watching how I make it, so they can try to reproduce it
Back to top

JoyInTheMorning




 
 
 
 

Post Sun, Sep 19 2021, 1:23 pm
I don't make it. It's a lot of work, and it doesn't always come out right. But much more than that, it's not healthy. It's carbs and unhealthy fat. (Olive oil and walnut oil are healthy if they're eaten unheated. These fats if heated, and other fats almost always, are just not good for you. And especially not in the amounts that they get eaten.) No thanks. I have nothing against traditional foods, but I'm not going to keep up a weekly tradition that is probably contributing to insulin resistance. (I do make latkes on Chanukah. But that's once a year.)
Back to top

JoyInTheMorning




 
 
 
 

Post Sun, Sep 19 2021, 1:25 pm
Also, what does the post have to do with the poll? How come I answered a poll about whether or not I make potato kugel every week when the post is about how much salt to put in potato kugel?
Back to top

amother




Winterberry
 

Post Sun, Sep 19 2021, 1:54 pm
Start with 1/4 teaspoon salt per medium potato and see how your family likes it. You may want to use a little more or less. Also potato kugel by definition is carb heavy but doesn't need to be an unhealthy artery clogging fatty mess. I use a teaspoon oil to a potato, 2 1/2 - 3 tablespoons to 9 or 10 potatoes. Everyone thinks it's delicious. Cut small slices and enjoy.
Back to top

esther11




 
 
 
 

Post Sun, Sep 19 2021, 2:53 pm
JoyInTheMorning wrote:
Also, what does the post have to do with the poll? How come I answered a poll about whether or not I make potato kugel every week when the post is about how much salt to put in potato kugel?


Not much! I made the poll because I was legitimately curious, being a non-kugel maker myself!
Back to top
1, 2  Next Recent Topics

Page 1 of 2 View latest: 24h 48h 72h


Post new topic   Reply to topic    Forum -> Household Management -> Kosher Kitchen

Related Topics Replies Last Post
Tanya free veggie kugel
by amother
2 Today at 1:13 pm View last post
Mushy bottom layer of potato kugel 4 Today at 12:13 am View last post
Potato kugel with black top
by amother
8 Yesterday at 11:48 pm View last post
Left salt and pepper noodle kugel in fridge since last frida 1 Yesterday at 6:58 pm View last post
Potato kugel never comes out good - blade or processor?
by amother
34 Sun, Oct 17 2021, 10:07 pm View last post