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Problem with noodle kugel (pudding)

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For generations I have had the pleasure of eating noodle kugels on the holidays. However, for the last number of years my wife and I have struggled to get the noodles to bond together. It was never a problem until a few years ago. we have changed proportions, cookware and everything else we could think of. The taste is the same but the consistency isn't there anymore. Is it the noodles or something else?

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  1. i wish i knew the answer. for the past few years this happens to me. try baking your kugel lnger. sometimes that works for me, but you have to be careful not to burn the top.

    1. Some of the recipes I've read recommend baking the kugel covered, others uncovered. This would, of course, make a difference in the final texture of the pudding. If it's finishing with a watery texture, perhaps a teaspoon of corn starch would help stiffen it up. Just guessing - never hurts to to experiment in the kitchen.

      1. Have you tried refrigerating the baked kugel overnight? Then reheat in the oven or microwave before serving.

          1. re: NeNePie

            i always use eggs,sugar,apples,and raisins,and of course,wide noodles,and flavoring

            1. re: linda zevin

              Hmm. Doesn't make a lot of sense. It ought to bind up. I think that the cooking longer thing is a good suggestion. But I would be reluctant to cover it for too long. That would contribute to wetness I would think. Also, are your noodles cooked too long or something? Maybe making them a bit more al dente would let them take up more during cooking? A mystery. Wish I had the answer.

              I make mine with dairy. Just like yours but with sour cream and cottage cheese too, and this year I made it with pineapple and raisins.

          2. It seems some rather basic ingredients are missing from the list of what you included. Mine always has loads of eggs, (whole) milk, sugar, vanilla, cottage cheese, sour cream, cream cheese along with chopped apples, chopped dried apricots and raisins in addition to the widest (cooked) noodles. After mixing everything up, I sometimes let it sit in the refrigerator overnight (sans topping), then top it and bake it -- always uncovered. It comes out successfully, whether I bake in pyrex 9 x 13 pans, stainless 9 x 13 pans, le creuset pans -- I would certainly avoid aluminum, however. I hope this helps.