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What causes potato kugel to fall flat after it cools?

 
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rofa




 
 
 
 

Post Thu, Sep 29 2022, 6:42 pm
I've tried multiple recipes and always have the same issues where it comes out nice and fluffy and then flattens to an inch or so as it cools.

I like the taste of my current recipe so I'm not really looking for a new recipe, but would rather like to tweak this one.

So just looking to understand the science behind this.

Any ideas?

Can it be the oil I'm using- generally only cook with olive or avocado- so can that be the culprit?
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Ruchi




 
 
 
 

Post Thu, Sep 29 2022, 6:43 pm
Perhaps Use a smaller dish so it will come out higher
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amother




Thistle
 

Post Thu, Sep 29 2022, 9:09 pm
Not the oil. I use canola and it happens to me too.
Not sure why
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rofa




 
 
 
 

Post Thu, Sep 29 2022, 9:30 pm
amother Thistle wrote:
Not the oil. I use canola and it happens to me too.
Not sure why


Thank you! Now I can scratch that off the list. I was worried it was the oil and I'm kind of stuck with those.
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ra_mom




 
 
 
 

Post Thu, Sep 29 2022, 9:31 pm
Instead of baking high and fast, bake at 350 for 2 hours. It comes out really nicely.
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rofa




 
 
 
 

Post Thu, Sep 29 2022, 9:32 pm
Ruchi wrote:
Perhaps Use a smaller dish so it will come out higher


I have tried- but it didn't make much of a difference. Still felt like I was eating a frittata or focaccia thickness kugel by Shabbos day.

Honestly don't know where the volume goes- it makes no sense!
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rofa




 
 
 
 

Post Thu, Sep 29 2022, 9:34 pm
ra_mom wrote:
Instead of baking high and fast, bake at 350 for 2 hours. It comes out really nicely.


Ok, I bake at 400 for 2hrs.

I will try 350 and see if that gives me more lift.
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