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by Dumbledore [Admin] on 02/07/2011 11:46

Subject :Kugel

01/21/2011 02:58

Broccoli

Joined: 12/15/2010 20:38
Posts: 18

Every time I make kugel it doesn't seem to be the way my family like it. Comes out a little too 'piecy'. Someone mentioned that it could be the type of food processor that I am using.
Anyone got any suggestions for me besides to buy a new machine??

Subject :Re:Kugel

01/21/2011 14:42

CookMama

Joined: 12/13/2010 19:47
Posts: 59

There can be many reasons why this happens. First of all, you should use the smallest-thiniest blade the processor comes with so that the potatoes blend smoothly. Also, make sure you are adding enough eggs, that makes the kugal creamy. Usually, 1 egg to a large potato is a good ratio. Then onions are important-1 large for 5 potatoes and 2 for more etc. Another trick is to heat up the oil in the pan before, pour some into the kugal mixture, the hot oil helps. The main thing though is to use the proper potatoes. Yukon gold are an excellent choice for a great tasting kugal. Good luck.

Subject :Re:Kugel

01/23/2011 00:44

njmom

Joined: 12/13/2010 16:35
Posts: 106

I think you just blending the potatoes on too slow/fast. Play around with the settings. On a Braun I set it on 8 which I find is the right consistency.

Subject :Re:Kugel

01/25/2011 03:30

Doctor

Joined: 12/14/2010 20:55
Posts: 22

I find that the deliciousness of my potato kugel depends on the type of potatoes you use. Here in England I look for the Nadine variety, Estima or Maris Piper. Make sure to prepare the eggs and oil in a bowl in advance, so that once you start grinding the potatoes you work fast to put the kugel in the oven as quick as possible.

Subject :Re:Kugel

01/25/2011 09:20

njmom

Joined: 12/13/2010 16:35
Posts: 106

True. I switched to Yukon Gold and I love the consistency.

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