(no subject)

[coraa]

This is to my gluten-free and my Jewish friends.

The boy and I are hoping to do a Passover Seder dinner with his mother. I would like to do a savory kugel. But, uh. Last time I did a kosher-for-Passover kugel, the noodles (not being regular noodles, of course) sort of... dissolved, resulting in a Passover cheese and goo brick. Which. Was edible, as it tasted mostly of cheese, but was not exactly... what I was going for.

Does anyone have advice on cooking kosher-for-Passover noodles such that they don't immediately turn into, well, a goo-and-cheese brick?

(The girl who was raised Presbyterian but who is the only cook in this particular family group would thank you!)

Comments

[rymenhild.livejournal.com]

I haven't looked at the other comments here...

but I'm afraid my answer to your question is, "You don't." You just don't. The kosher-for-Passover noodles are abominations before the Lord. If the Lord wanted us to eat noodles on Passover He would have let us take the time to cook the noodles before we left Egypt. Use potatoes. When gluten is an option, use matzo farfel, and make sure to have a dried-fruit side dish. But in the names of all of our ancestors who witnessed the Revelation at Sinai, please don't do the kosher-for-Passover noodle thing.

[coraa.livejournal.com]

Yeah, that's basically what the others said. The reason I didn't think to use potatoes at first was simple ignorance: his mom asked me if I could make a kugel, and the only kugels I'd ever had were noodle-based, so I didn't know potatoes were an option. Now I do!