Sweet Noodle Kugel Recipe | Lake Life State of Mind (2024)

FAQs

Why does my noodle Kugel fall apart? ›

Make Sure to Cool Your Kugel

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

And then I read in The Jewish Kitchen: Recipes and Stories from Around the World of a Hasidic rabbi, Pinchas of Koretz (in Galicia), who claimed that lokshen kugel itself symbolizes Jewish unity, since the noodles are all tangled together and are really inseparable, just like the unified Jewish people.

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

The kugel was born in Eastern Europe as a leftover bread pastry with fat and eggs and only eight centuries ago evolved into the lokshen (noodle) kugel we know today. Rice kugels were invented in the 16th century thanks to Ottoman influences, and the popular Polish potato kugel showed up in the nineteenth century.

Water Temperature, a higher temp will cause them to break down. Noodle Temperature, not the right temp when entering the water. Agitation, too much stirring after they are added.

Use a large pot with plenty of water. Egg noodles need enough room to move around freely in the water, otherwise they will stick together and break. Make sure the water is boiling before you add the noodles, and add a pinch of salt to flavor them and help them cook faster. Add the noodles gradually and stir gently.

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.

„Kugel“: Femininum

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

The kugel is the earliest form of German glass Christmas decoration, its predecessor being the “witch ball”, an unsilvered glass sphere hung from windows to ward off evil spirits (supposedly repulsed by round shapes).

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.

How long will kugel last? ›

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.

Hailing from Germany, kugel is—at its core—a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that's the base, kugels have many variations, from savory to sweet. The word kugel comes from German for sphere, which referred to the dumplings that made up the earliest version of the dish.

What is kugel? The category of kugel, which basically refers to an Ashkenazi Jewish casserole where some sort of starch like noodles, rice, bread, or potatoes is bound together and baked is so broad that people have written entire books on the subject (and children's books, too).

German and Jewish (Ashkenazic): nickname for a rotund person, from Middle High German kugel(e), German Kugel 'ball, orb'. The term also denoted a hooded cloak or round-topped mountain, and in some cases the surname may have arisen from either of these senses.

With their delicate composition, egg noodles can quickly absorb liquids and become overly soft. Adding them too early in the soup-making process might lead to a soggy, gooey outcome, losing that satisfying bite.

Don't stir. Employ pushing, flipping, and tossing techniques instead of stirring. Stirring can cause noodles to break, as the spatula can cut them into smaller pieces. This is especially true for delicate, freshly cooked rice noodles.

Unlike spaghetti noodles, don't overcook egg noodles or they'll fall apart when stirred during rehydration. The spiral shape of egg noodles have a tendency to make them stack and nest in each other, separate best as you can to avoid large clumps.