Polish "Potato Babka"

RJ said:

[snip]
Whenever I try the recipe,
the loaf turns a dark brown color.
( not at all appetizing )

I KNOW Moms crust was a crisp, light golden color.

Could it be the local potatoes ?
Any hints ? suggestions ?
<rj>

You're positive she baked this, rather than making cakes and frying
them?

Potatoes will discolor badly if just left out, so my guess is that your
loaf doesn't mix up well enough to coat all the potatoes with the egg
and flour, and it's the 'naked' ones that discolor. Are you squeezing
excess water out of the grated potatoes before mixing with flour and
egg? Easy way to do that is to pile them up in a clean dishtowel, wrap
it around and then squeeze very well. Getting them as dry as possible
might improve the mixing/coating, possibly solving the problem. Or
not, I haven't ever tried to bake this kind of thing so I'm just
guessing. -aem

If I remember right baka is a breadlike loaf that is baked. My Aunt Ida
always had a couple when my father and I went to visit on Sundays. Good
stuff, but she didnt put bacon . Im not sure about oniion -- it was a
long time ago.

Aunt Ida would slip me a dollar and say "Dont tell your Uncle Anczel."

-bwg

aem wrote on 19 May 2005 in rec.food.cooking

Quoted message said:

RJ said:

[snip]
Whenever I try the recipe,
the loaf turns a dark brown color.
( not at all appetizing )

I KNOW Moms crust was a crisp, light golden color.

Could it be the local potatoes ?
Any hints ? suggestions ?
<rj>

You're positive she baked this, rather than making cakes and
frying them?

Potatoes will discolor badly if just left out, so my guess is that
your loaf doesn't mix up well enough to coat all the potatoes with
the egg and flour, and it's the 'naked' ones that discolor. Are
you squeezing excess water out of the grated potatoes before
mixing with flour and egg? Easy way to do that is to pile them up
in a clean dishtowel, wrap it around and then squeeze very well.
Getting them as dry as possible might improve the mixing/coating,
possibly solving the problem. Or not, I haven't ever tried to
bake this kind of thing so I'm just guessing. -aem

The salad spinner kinda replaces the towel method.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

You need to add some kind of oil to the recipe. My mom & aunt added
bacon grease. Made my cholesterol go to the moon I'm sure, but nobody
ever cared about that in the 60's- 70's. A good substitute for bacon
grease is adding a packet of GOYA ham seasoning, along with a cup or so
of canola oil. Much healthier. You should also grease the pan sides.

"parrotheada1a" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You need to add some kind of oil to the recipe. My mom & aunt added
bacon grease. Made my cholesterol go to the moon I'm sure, but nobody
ever cared about that in the 60's- 70's. A good substitute for bacon
grease is adding a packet of GOYA ham seasoning, along with a cup or so
of canola oil. Much healthier. You should also grease the pan sides.

I would have thought "Sauté chopped bacon with lots of onion." might cover
that?

Cheers,

Shaun aRe