tag:blogger.com,1999:blog-3089133433897831130.post6959933277223945567..comments2023-12-17T13:19:52.073+02:00Comments on Our Shiputzim: A Work In Progress: Potato kugelMrs. S.http://www.blogger.com/profile/14649082640953110457noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3089133433897831130.post-56822865681677972062008-11-26T22:29:00.000+02:002008-11-26T22:29:00.000+02:00Using baking paper is an interesting idea. Maybe I...Using baking paper is an interesting idea. Maybe I'll try it one day...Mrs. S.https://www.blogger.com/profile/14649082640953110457noreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-83007171934804613762008-11-26T21:53:00.000+02:002008-11-26T21:53:00.000+02:00As the potato kugel recipe starter (or rather the ...As the potato kugel recipe starter (or rather the one who collected and then modified), here are a few comments: Using water underneath or not is a matter of taste. Without water it's more like regular (i.e. Friday night) kugel, firmer. With water its softer, moister. Sometimes I do one and sometimes the other, it depends as they say. My latest modification (for the non-water way) is not to bake it in the oven at all. I line the crockpot with baking paper and pour the batter directly onto the paper. One could put a bit of oil on the paper but not crucial. I then let it bake until Shabbat lunch. It even gets a crust. It tastes somewhat different from the being in the oven--quite good. Also, not bothering with the oven step is one less thing to do on Friday. The kugel can be put up as early as you need and forgotten. It comes out with the paper which can then be peeled off.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-6427617679636309792008-11-26T15:40:00.001+02:002008-11-26T15:40:00.001+02:00Malke - I'm glad it worked. It definitely makes a ...Malke - I'm glad it worked. It definitely makes a "roshem" when one serves fresh homemade potato kugel at a meal for 50 people (BA"H)!<BR/><BR/>Anonymous - I've tried that method, but I think the kugel tastes better with the double boiler.Mrs. S.https://www.blogger.com/profile/14649082640953110457noreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-1700991021458507892008-11-26T15:40:00.000+02:002008-11-26T15:40:00.000+02:00Leora and Malke - Sorry about the confusion. Let's...Leora and Malke - Sorry about the confusion. Let's see if I can explain it in a better way:<BR/><BR/>I bake the kugel (but only halfway) in an oiled Pyrex bowl. Then, I put water in the crockpot insert and place the bowl with the kugel into the water. (I forgot to mention that I cover the top of the kugel with aluminum foil before putting it into the crock pot.) I then leave it like that until Shabbat lunch.<BR/><BR/>Does this make more sense?<BR/><BR/>I should note that an "overnight" kugel looks and tastes very different than a regular potato kugel. The inside is much darker, and - assuming that you use a double boiler - there's not really a crust per se.Mrs. S.https://www.blogger.com/profile/14649082640953110457noreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-14336895004995397212008-11-26T12:31:00.000+02:002008-11-26T12:31:00.000+02:00I just make the regular kugel recipe in the crockp...I just make the regular kugel recipe in the crockpot itself without the double boiler and it works great. You bake it first in the oven for an hour and then move it to the crockpot.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-28291843845185466322008-11-26T11:46:00.000+02:002008-11-26T11:46:00.000+02:00I also didnt understand the crockpot part-you put ...I also didnt understand the crockpot part-you put the kugel directly into the water?<BR/>In any event, I adopted your "baking halfway and freezing" advice before YB's bar mitzvah and got such compliments on the kugel...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3089133433897831130.post-18598529983526834232008-11-26T04:09:00.000+02:002008-11-26T04:09:00.000+02:00I am trying to understand 2. You bake it in a rou...I am trying to understand 2. You bake it in a round dish? Halfway done or all done? And then leave it in a crockpot until Shabbat lunch? Or is it frozen in advance, half-baked, and you put it in the crockpot on Friday?Leorahttps://www.blogger.com/profile/12303493764579879710noreply@blogger.com