R
Rickie Beth
Guest
Making kugel for the holidays has traditionally been my grandmother's
job but the results have unfortunately become increasingly inedible
over the past few years. She doesn't have a written recipe and while
she claims that it's the same method she's always used, even she admits
that the kugel just isn't the same. My grandmother's now assigned the
kugel responsibilities to me and I have just under a month until
Passover to figure it out . . . and I could use some help, please!
Like I said, there's no written recipe that we use. According to my
grandmother, the kugel has always consisted of shredded potatoes, a
shredded onion or two, eggs, matzoh meal, and salt and pepper. It used
to be delicious, but the last few kugels have been grey, too-dense,
slightly bland, and burnt on the top while still undercooked in the
middle. I've seen lots of recipes on the internet and most of them
have the same ingredients that I listed above, so I don't know what's
been going wrong. I'm definitely going to experiment before the
holiday, but since I don't have a food processor and will have to do
all the grating by hand, I'd like to get some tips or advice before I
start.
Any words of wisdom for a first-time kugler? Thanks in advance!
--RB
job but the results have unfortunately become increasingly inedible
over the past few years. She doesn't have a written recipe and while
she claims that it's the same method she's always used, even she admits
that the kugel just isn't the same. My grandmother's now assigned the
kugel responsibilities to me and I have just under a month until
Passover to figure it out . . . and I could use some help, please!
Like I said, there's no written recipe that we use. According to my
grandmother, the kugel has always consisted of shredded potatoes, a
shredded onion or two, eggs, matzoh meal, and salt and pepper. It used
to be delicious, but the last few kugels have been grey, too-dense,
slightly bland, and burnt on the top while still undercooked in the
middle. I've seen lots of recipes on the internet and most of them
have the same ingredients that I listed above, so I don't know what's
been going wrong. I'm definitely going to experiment before the
holiday, but since I don't have a food processor and will have to do
all the grating by hand, I'd like to get some tips or advice before I
start.
Any words of wisdom for a first-time kugler? Thanks in advance!
--RB