Kosher Potato Kugel (2024)

FAQs

How do you keep potato kugel from turning brown? ›

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.

Lighter than a kugel, but more dense than a bread, potatonik mixes raw potatoes with flour and yeast for this hybrid starch base. Polish or Hungarian in origin, Yapchik is a more classic potato kugel, but with a delicious surprise inside.

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

When slicing the potatoes place into water with a little acidity to keep them from turning gray. A small amount of white wine vinegar of lemon will do the trick. Then drain and place the potatoes in foil along with your spices and some olive oil or vegetable oil.

Kugel will also freeze well. Wrap it well, and then when you're ready to serve it again, reheat it in a very low oven (about 250 F) for 90 minutes to two hours.

Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...

What is the English word for kugel? ›

„Kugel“: Femininum

ball bullet, pellet, shot sphere, globe bulb head thick flank roulette ball sphere shot, bowl, ball ball More translations... ball.

Yapchik: literal translation: potato kugel with a layer of meat in it. Not so literal translation: serious Jewish comfort food.

As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.

(ˈkuːɡəl ) noun South Africa offensive, derogatory, slang. a young Jewish woman from a wealthy background who is seen as being excessively materialistic.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

When grating potatoes for recipes like potato pancakes, potato pie, and potato kugels, mix in a little ascorbic acid, which is nothing more than vitamin C powder. A pinch of a crushed vitamin C tablet in a little water works just fine even after the potatoes have already turned gray.

Peel the potatoes and remove any discolored spots. Cut the potatoes into cubes about 1 1/2 to 2 inches in size. As your cutting them up put them in a bowl filled with water and about a cup of lemon juice. This is to keep the potatoes from turning brown.

Do I have to blanch my potatoes, to make scalloped potatoes ahead of time? A: The short answer I recommend is yes, almost always. If sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation process.