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Old 07-10-2008, 12:33 PM   #11
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Sure you can bake it. But it tastes amazing when fried. Course, wht doesn't?
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Old 07-10-2008, 02:04 PM   #12
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I understand your "need" and rationale. But those hinged pans are cheap metal usually and not going to give you good results. How about sauteing the bottom and then broiling the top for a crispy finish? Thus a saute pan is all you need. ?? would that work?
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Old 07-10-2008, 02:18 PM   #13
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I want one for potato kugel as it's SUCH a liability to do the flipping step, but the biggie ones are over $100 and I'm cheeeeeap.

Did anyone spring for the big one and how do they like it?
Sounds like a good dish. I don't have one of those pans, but here's one for 15 bucks. I'd try a small one before laying out $100 on the big ones.
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Old 07-10-2008, 02:23 PM   #14
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Sadly, I can't find the deep, expensive hinged pan I saw opnline a few days ago. Unless I dreamed it......

Anyway, yeah, I think I'm gonna get the top of the line hinged pan, it's also a Norpro, and under $25.

I didn't think to sautee then broil, but it';s worth a try. thaks !
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Old 07-10-2008, 10:28 PM   #15
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I had one of those hinged omelet pans once ... it was easier to just learn to do it right with a skillet and spatula than to mess with that thing.

Something you might try ... technique I think I learned from Julia Child for something like this:

After the bottom is browned and the top is set, use a spatula to make sure your kugel is not stuck and slides easily in the pan - then, invert a plate (or a pizza peel, etc.) over the skillet and quickly, but carefully, flip them over. Regrease your skillet and then carefully slide your kugel back into the skillet to brown the other side.

This what I do with frittatas.

Hope this helps ....
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Old 07-10-2008, 10:54 PM   #16
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Originally Posted by Michael in FtW View Post
I had one of those hinged omelet pans once ... it was easier to just learn to do it right with a skillet and spatula than to mess with that thing.

Something you might try ... technique I think I learned from Julia Child for something like this:

After the bottom is browned and the top is set, use a spatula to make sure your kugel is not stuck and slides easily in the pan - then, invert a plate (or a pizza peel, etc.) over the skillet and quickly, but carefully, flip them over. Regrease your skillet and then carefully slide your kugel back into the skillet to brown the other side.

This what I do with frittatas.

Hope this helps ....

Right on. That's exactly how I do quesadillas!
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Old 07-18-2008, 07:59 PM   #17
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ordered a top of the line Nordic pan from Amazon which got good reviews, wish me luck !
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Old 07-18-2008, 08:02 PM   #18
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kugel

those pans are awful --the batter falls thru
been there done that
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Old 07-19-2008, 09:29 PM   #19
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mine is not due in until the end of august, but i will let you all know !!!!!!!!
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Old 07-19-2008, 10:50 PM   #20
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Hi
I make potato kugel in a glass 9x13 pan.I Pam the pan and put the batter in .Cook for an 1 hr to 1 hr 15 min----------done no flipping no bother
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