Have leftover noodles and making kugel. Need advice
So I was gone for several days and my husband made egg noodles while I was gone but a huge extra quantity fell into the pot and then were cooked so I have leftover noodles. But all the recipes for kugel start with dry noodles. Is there any way I can know how much noodle I really have when what I have are leftover cooked noodles?
I don't really have any business responding to this, because I am by no means a kugel expert. I've made it twice. But! Once was just last month, and I decided to half a recipe that made a 9x13. Some of the ingredients didn't readily halve, so ended up being approximate. And yet, the kugel was completely fabulous, IMHO.
I would recommend determining how many noodles you have- enough to fill a 9x13, or an 8x8? Or some other size? If a 9x13, use a regular full recipe for the other stuff, or halve for an 8x8. And assume that it will probably be just fine, because how can you go wrong with sweet cheesy goodness??
Is there any info on your noodle package about how much dry equals how much cooked? You could measure out what you have then do a reverse conversion and apply it to your recipe. My recipes all call for cooked noodles prior to adding ingredients. I'm not too precise as I prefer more pudding to noodles in my kigels.
I usually figure that my cooked noodles amount to about twice the amount of uncooked noodles (by volume) and take it from there. Weighting them to compare wet to dry amounts hasn't worked for me, I suppose because noodles vary somewhat in the amount of water they hold when cooked. But I have pretty good luck using the volume method.
Sharon, I am the kugel expert (been making them for 30+ years). Measure how many cups of cooked noodles you have and report back. I will be glad to share the basic recipe with you and variations. Are you doing a dairy kugel and do you like it savory or sweet?