- This topic has 18 replies, 10 voices, and was last updated 8 years, 1 month ago by .
-
Posts
-
Beat together:
3 eggs
1 1/2 salt
1/3 cup oil
1 Tablespoon of SUGAR
Shred six potatoes and one onion, bake at 450 for one hour. I triple the recipe and freeze it and it’s still good. Also, this can be made on pesach.
Don’t you have to mix it together first?
1 1/2 WHAT? salt
Oomis- tbsp
I make this recipe minus the sugar. IT DOES NOT FREEZE WELL. Unless the OP has found a way to make it freeze well, in which case she should explain how she defrosts it in such a way that it doesn’t turn soggy and have a freezer burned taste.
You eat it frozen as Kugel Popsicles, or freeze it raw, maybe.
-No sugar in potato kugel
-1/3 cup oil unnecessary
Heat 2-3 Tablesp oil in pan in hot oven while grating potatoes. When you’re done with batter, remove pan from oven; pour some of hot oil onto grated potato batter, mix briefly, pour all back into hot oiled pan & return to oven.
-I’d say 1&1/2 teasp salt
-6 potatoes can use 5 eggs
-my family likes a nice dash of ground black pepper
-T613T, it”ll never be as good as fresh, but you can freeze: Let kugel cool slightly (15 min – 1/2 hour) after removing from oven. Wrap tightly in heavy foil. Freeze. When removing from freezer leave wrapped in foil. Put directly into preheated very hot oven (400 +). After about 45 minutes, remove foil, lower oven temp somewhat and bake longer. Almost as good as fresh.
Reby, that must have been an attempt at humor, but we don’t want to mislead any budding balabustas out there- NEVER try freezing raw potato kugel.
Why? If you freeze it, it turns into a whole different dish. It’s an acquired taste, like certain wines.
Just add the following to the kugel recipe for the KugelFreeze:
1/2 cup brown sugar
3 mint leaves, shredded
1 teaspoon vanilla extract
1 drop peppermint extract
chamomile to taste
Warning: Some may find this repulsive. I haven’t made up my mind about it yet.
Potato Kugel definitely freezes well and I don’t freeze any thing even soups.You can take it out of the oven a little early and cover very well. When you reheat it, add a cup of cold water, reseal tightly and warm up on a low flame of about 325. It will come out steaming, like an overnight kugel! Enjoy!!
I have successfully frozen EVERY type of kugel, including potato. It just needs some TLC in a hot oven for a little time, before serving. The secret is to wrap it really well for the freezer, to prevent odor transfer and freezer burn. Get all the air out of the wrapping. then heat up and serve. But of course, fresh is best!!!
This thread is like So Random!!!
So Random is like this thread!
For the kugel popsicles, make the kugel, then blend it and freeze it in Popsicle Molds.
I think that potato Kugel ices is a good joke, but not good in real life.
Maybe not so tasty in potatoes, but if you want something easy and freezy, take a banana, dip in in melted pareve chocolate and freeze it. Healthier and better than ices!
Applesauce is also good, but only the unsweetened kind made from sweet apples.
does anyone use potato whitener? if so, where do you buy it?
thanks
I don’t, but if you add a little lemon juice to your grated potatoes and/or grate the potatoes together with onions, it will keep them white (you will never notice the taste of the lemon, btw), and add your eggs in immediately.
Does it make a difference if you bake the kugel in a circular pan vs rectangular?
- You must be logged in to reply to this topic.