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I want to make a kugel(gotta use those potatoes)but im not sure…should i make it reguler kugel and eat it today or an overnight kugel?Is there a way to make the overnight kugel taste without it being cooked overnight?
And here I thought we’d get a good thread, and then it was just more dumb questions.
The overnight kugel has a special, delicious taste but if it’s not for you, then don’t do it. You can make a regular kugel and keep it warm by leaving it on the blech away from the heat. It still won’t taste like fresh out of the over but different from overnight
How do they taste differently?
If it’s not wrapped in foil and warmed overnight in the cholent, just cook it regularly.
My wife has a recipe for potato kugel that tastes like overnight. Somehow she puts a lot of oil in the pan so it sort of fries while cooking. Anyways we put half in the cholent to cook overnight. Or you can make a yaptchick.
Overnight Kugels have a more tatsy and juicy flavor to it. They typically are more oily and sit heavier on the stomach after all said is done. The best way to do it, if you have an oven that has a shabbos mode, set it to 230, stick it in the oven right before shabbos and shabbos morning you will wake up to the most lovely aroma in the house
I don’t think i ever made potato kugel in my life. Just Shabbos crockpot chicken and tri-color potatoes (surrounding a whole onion).
As for Pesach, before Y”T i make over 30 potato-veggie latkes which are YUM containing potato, sauteed onion/celery, turnip, carrots, parsnip, zucini. And on Shabbos-Pesach i keep the chicken-plus-latke, lidded-frying-pan, along with veg-soup pot, on the blech near the gas, though not above it.
I am wondering if anyone has ever tried to do a shlissel potato kugel for this coming Shabbos and whether I should make it overnight or not.
@choosid, dont know if a lot of oil makes it overnight, but i do know a lot stupid comments makes you a troll
CR is all about stupid comments.
Cook for 1 hour at 450f
Add 1 cup of watee
Civee tight w alu.inum foil.
Cook at 350 f 4for 1 hour
Overnight kugelWhats a overnight kugel?
Cooked potatoes or raw potatoes?
What’s Choosid
toi you saw the title and clicked it, hoping to see…a gemara discourse? a Socrates analysis? something other than which kugel tastes better?
MIDDOS ALERT MIDDOS ALERT
Lets all remember to make a ברכה before eating kugel.This i think is not issue for sefardik jewry as i am thinking kugel is ashkenazik food.
مرحباً بجميع أصدقائي المغاربة الذين يستطيعون قراءة هذا.
أنا أخبر الأشكناز أننا لا نأكل الكوجل،is it just me or is anyone else concerned that this HaimMustafa guy is writing in Arabic?
Moderator I actually think you should not be letting his post through for security reasons.Benjamin, according to Google translate, he wrote “Hello to all my Moroccan friends who can read this.
I am telling the Ashkenazim that we do not eat kugel”yes damoshe thank you to you very much so I am not thinking I suspicious I is coming from place different the america and friends reading english isnt great but in morocco arabic is read.
also I not insulting to kugel I just preferring sefardi foods.overnight kugel smashes that white unready potato mush to shame yall!!
AND DONT ARGUE!!!!
CUZ YALL WOKE REPTILES LIKE REGULER KUGEL CUZ YALL SAY BLACK KUGELs RACIST BUT IT AINT!!!
YOU RACIST!!To get that delicious overnight kugel flavor without actually cooking it overnight, you could try these tricks:
Slow Bake: Bake the kugel at a low temperature (around 300°F or 150°C) for a longer time, like 3-4 hours. This slow baking mimics the long, deep cooking flavors.
Add Depth with Broth or Caramelized Onions: Try adding a small amount of rich vegetable broth or caramelized onions to the mix. These will give a more intense, overnight-cooked flavor without needing the actual time.
Rest Before Serving: After baking, let it rest for an hour or two to let the flavors meld, which adds richness. Then reheat if needed!
You’ll get a close match to overnight kugel without the overnight commitment!
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