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 buttigned the kugel responsibilities to me and I have just under a month until Pbuttover 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
