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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan makes Hanukkah jelly donuts.
00:42Hannah reviews leave-in temperature probes.
00:45I talk about the importance of schmaltz in Jewish cooking.
00:49And Ashley makes cast-iron potato kagol.
00:52That's all right here on Cook's Country.
01:06Sufganiyot is a type of yeasted donut that's often filled with strawberry jam and served around Hanukkah.
01:12And Morgan's here to tell us more.
01:14Yeah, Julia.
01:15So donuts themselves are thought to have European or North African origins.
01:18The Sufganiyot became really popular in Israel.
01:21And then they've since made their way to the U.S., where people are doing all sorts of fun stuff
01:24with them.
01:25That said, we're going to make the traditional one, which is strawberry.
01:27And of course, we have to start with the dough.
01:29So here I have three and a half cups of all-purpose flour.
01:31And to that, I'm adding two and a quarter teaspoons of yeast.
01:34Okay.
01:35And then to that, I'm also going to add just an eighth of a teaspoon of ground cinnamon and a
01:39pinch of nutmeg.
01:40You're not going to actually taste the nutmeg.
01:42It's actually just going to have a little more nuance going on.
01:44Okay.
01:45I'm just going to give these a stir.
01:49All right.
01:50And now for the liquid ingredients, I have a cup of whole milk here.
01:54I'm also adding two eggs.
01:56So these are just large eggs.
01:59This is an enriched dough.
02:00So it's got the eggs.
02:01It's got the milk.
02:01We're going to add some butter in a little bit.
02:03It's going to make a really nice, light, pillowy dough.
02:05Okay.
02:06All right.
02:07So I'm going to mix this together just on low speed for two minutes until you don't really see any
02:11more dry flour in here.
02:13All right.
02:14So no dry flour left.
02:15Now I'm going to do a technique called aurelis.
02:17So I'm just going to cover this with plastic and let it rest for about 20 minutes.
02:20Okay.
02:21The flour is going to absorb the moisture and it's going to make it more efficient at kneading.
02:25So we're going to end up with a better dough in the end.
02:26Yeah.
02:26It's like a power nap for yeast dough.
02:28I love that.
02:29I'm like, let's go take a power nap too.
02:31All right.
02:32So the dough's relaxed a little bit.
02:34Here I'm adding a third of a cup of sugar and one and a quarter teaspoon salt.
02:38So you always want to hold off until after that 20 minute rest.
02:41And that's because these compete for water.
02:42So salt and sugar both attract water.
02:44So they're kind of competing with the flour.
02:47Now I'm going to mix this again.
02:48I'm going to go over low speed.
02:49I'm going to let it go until it's smooth and elastic and pulling away from the sides of the bowl.
02:53It'll take about five to seven minutes.
02:56Still not totally done.
02:57I've got a very important ingredient here.
02:59I've got butter.
03:00I'm just going to keep this on low.
03:02I'm just going to add this butter, just one piece at a time.
03:04Once I get them all in there, I'm going to crank it up to medium low.
03:06I'm going to let it go.
03:07The dough's going to get even more smooth and elastic.
03:09All that butter will be really nice and incorporated.
03:11Take it anywhere from eight to 12 minutes.
03:13I'm going to get in there and scrape it down once halfway through.
03:15All right.
03:17Okay.
03:18Oh, that looks smooth and pretty.
03:20I try to make the smoothest, prettiest dough I can.
03:22I'm just going to turn it out into this lightly greased bowl.
03:27So, you can see it's really nice and supple.
03:30I am going to just take it and fold up the edges just to get it into a nice round
03:34shape.
03:34I don't want to be adding a lot of flour, so I don't want to do this on a counter
03:37and use bench flour.
03:39But then, I'm just going to flip it over.
03:41We have our nice smooth shape.
03:43And I'm just going to cover it and let it rise until it's doubled in size.
03:47That'll take anywhere from an hour and a half to two hours.
03:49Okay, it's been two hours.
03:51That's beautiful.
03:53I know.
03:53It's transformed.
03:54It really is.
03:56So, time for us to roll out some doughnuts.
03:59I'm going to lightly flour the counter.
04:01And then, just turn this out.
04:03Thank goodness for the greased bowl.
04:05Yes, thank goodness for that greased bowl.
04:08Now, it's like a cloud of dough that we're working with.
04:10I'm going to sprinkle some flour on top of it as well.
04:13Again, trying to be a little light with it.
04:16And then, do a nice little pat.
04:19It's a really satisfying dough.
04:21It really is.
04:22And it's really soft, so I'm going to press it out and roll it out until it's about
04:25a half-inch thick.
04:27We're going to aim for 10 to 13 inches, just so I can make sure I get the right number
04:30of doughnuts.
04:31Right.
04:31But it's a soft dough, too, so you want to be a little careful while you're going.
04:34Okay.
04:35I say it's 10 by 13.
04:36That's really just a nice guide.
04:37It's more important that it's a half-inch thick.
04:39Like, what you really want is a really nice, evenly thick dough.
04:43All right, let's see here.
04:45Yep, that's half an inch thick.
04:47Great.
04:47I have a three-inch cookie cutter here.
04:50I'm just going to use it to stamp out 12.
04:53This is where you want to actually be a little thoughtful with those
04:55dimensions, but really, you're trying to get 12 that are about a half-inch thick.
04:59So I'm using a thin metal spatula to get these onto a sheet pan.
05:03Over here, I have a sheet pan that's lined with parchment and slightly greased, and
05:07it's just going to make handling them a lot easier later.
05:10Okay.
05:11So I have all these scraps, and I don't want to bother re-rolling it because it is
05:16such a tender dough.
05:17Instead, I have this little guy.
05:20I'm not going to actually cut any holes in the doughnuts because they've got to be
05:22stuffed with jelly, but I am going to use this to cut out some doughnut holes.
05:25Mmm, I love it.
05:26Yeah, so this is just a one-inch cookie cutter.
05:28I am trying to get just as many as I can to avoid wasting any of this at this point,
05:32and so it's kind of now just like a quest to save the doughnuts.
05:35So I have another sheet pan lined with parchment.
05:37Again, it's slightly greased, and I'm just going to lay these out on here.
05:42All right, now I'm going to cover both of these just loosely with plastic wrap, and I'm
05:46going to let them go just until they're puffy.
05:48They're not going to actually grow that much more in size, but just get nice and puffy.
05:50Okay.
05:51It'll take about an hour.
05:52All right.
05:53All right, Julia, so they've got a little puffy, but now it's time to fry.
05:57I know, I'm excited.
05:58So I'm keeping an eye on my oil over here.
06:00It's right at 335 degrees, which is exactly what I'm going for.
06:04Okay, 335.
06:05335 is a magic number.
06:07So now I'm going to add four of these at a time.
06:08Doing it with your fingers?
06:10Yep.
06:10I feel like they give you the most control.
06:11I actually like to go in and get pretty close to the oil and just use my hands to get
06:15nice
06:15control and just lightly drop it in.
06:17All right.
06:19So I'm just going to let this go for about two minutes a side.
06:21They're going to get nice and golden on both sides.
06:23All right.
06:24So I'm going to flip them all over.
06:25Beautiful.
06:26Another two minutes on this side.
06:28I'm just keeping an eye on the oil.
06:30I'm going to adjust it as I need to, just to kind of keep it pretty close to 335 degrees.
06:34Okay.
06:36Honestly, they're looking pretty good.
06:38Oh, that's gorgeous.
06:39Yeah.
06:40All right.
06:40I think this one's ready.
06:42I have a wire rack set in a rim baking sheet and then I've got some paper towels on top
06:45of that.
06:46Mm-hmm.
06:46I like to use a triple layer just so it can soak up any grease.
06:49So I'm going to get this back down to 335 degrees.
06:51I'm going to add another four and then I'm just going to keep going until I'm through all
06:5412.
06:57Last one.
06:59Notice we've got any oil left behind.
07:01I like it.
07:02We've got those 12.
07:03They do need to cool just a few minutes before we can fill them.
07:05At least five minutes.
07:06But we, of course, have our donut holes.
07:08Oh, yeah.
07:09So I'm getting my oil back to 335, 334.
07:12I call that okay.
07:14And I'm just going to add these in as well.
07:16For this, I'm going to use a spider.
07:17You can do a few more at a time.
07:23These, I'm not going to try to individually flip every donut hole.
07:26I'm just going to let them fry for about two minutes and I'm not stirring them aggressively
07:30because, of course, you don't want to splatter any oil.
07:33Some of them are looking nice and golden.
07:35Pull those ones out.
07:37And these are also going right on that paper towel lined rack just to slick up any grease
07:41that's in here.
07:42I'm going to let this cool about 10 minutes just so we can fill them without burning our
07:45hands.
07:45All right.
07:46Time to stuff.
07:47All right.
07:48So sufganiya are typically stuffed via their top as opposed to their side.
07:52So I like to go in with either a chopstick or a skewer.
07:55Mm-hmm.
07:55And you go in and you make a little hole on top.
07:58Mm-hmm.
07:59And you expand it to about a half an inch.
08:01And then for the filling, here I have a pastry bag and it's fitted with a round tip.
08:05If you don't have pastry bags, you can use a zipper lock bag.
08:08That's totally fine.
08:09It's kind of messy.
08:10So I like to fold down the top to contain it.
08:12And this makes it a little easier to fill.
08:14Mm-hmm.
08:15And then I have a cup of strawberry jam here.
08:18Strawberry jam is what's typical.
08:20One of our coworkers grew up in Israel Hen.
08:22And she said these are like what her childhood reminds her of, like the strawberry sufganiya.
08:28Yeah, so here I'm just going to take it and I'm just going to stick it right in the hole.
08:33And I'm just going to go in and try to fill it until the jam is just starting to peak
08:38out.
08:38It's about a tablespoon.
08:40That's it.
08:40The little jam always sticks out the top and makes a polka dot.
08:43A little polka dot.
08:44Exactly.
08:44That's classic.
08:45All right.
08:46So I'm just going to finish filling these and then we'll platter and it's time to eat.
08:49All right.
08:50That looks like a celebration.
08:52It is.
08:53Well, we are celebrating.
08:54This is a celebration food.
08:55And one little flourish and add some powdered sugar.
08:58Oh.
09:00Make it rain.
09:02That looks very holiday.
09:04Yeah.
09:04Oh.
09:05Yeah, it's perfect for Hanukkah.
09:07I love using powdered sugar here.
09:09We actually also developed a recipe for a vanilla sugar.
09:11If you want to toss in that and that's on our website if you want to check it out.
09:14Time for us to eat.
09:16Oh, I'm going for the one in the very front.
09:19You're going for the one in the very back.
09:21Perfect.
09:22I can't wait.
09:23I know.
09:24I'm like, let's dig in.
09:26Mmm.
09:28That was light as air.
09:30Look at that hollow in the middle with the jam.
09:34That is perfection.
09:36I know.
09:37There's like nothing like a fresh donut.
09:38It's like still warm.
09:40Mm-hmm.
09:41It's pillowy.
09:42Like you taste that yeast just a little bit.
09:44It is not too sweet, not too buttery.
09:48It's just like eating a cloud with a sweet finish and a little bit of strawberry.
09:52Mm-hmm.
09:53And then when you get like the strawberry jam on the pillowy bread.
09:57Oh.
09:58You just can't buy donuts this good.
10:00These are fantastic, Morgan.
10:02Thank you for showing me how to make these.
10:04Well, thank you for frying with me.
10:06There you have it.
10:07If you want to make this classic Hanukkah donut, make an enriched yeast dough flavored with cinnamon
10:13and nutmeg.
10:14Use a circular cutter to shape the donuts along with some mini donut holes and fry the donuts
10:20in oil before filling with strawberry jam.
10:37Here at Cook's Country, we know the value of a great instant rate thermometer.
10:42It really is the key to accurate cooking.
10:44But sometimes a probe thermometer might be better for the job.
10:48Here to tell us all about leave-in probe thermometers is Hannah.
10:53Yes, we love our Thermapen, but sometimes it's nice not to have to be right there for long
10:57cooking things like brisket and a smoked turkey, maybe, and quick, fast, high-stress things like
11:03deep frying or candy making.
11:04It's really nice to be hands-free and just see the temperature at a glance.
11:08Love it.
11:08So we tested seven models.
11:10They were priced from $20 to $70.
11:13And we looked at accuracy first because that's the most important thing, of course.
11:16But we also wanted to use them in real-life scenarios.
11:19So we fried zucchini sticks, chicken.
11:21We made caramel.
11:22We made brisket.
11:23We made smoked turkey.
11:24So we tested them all different ways to see, you know, like, how are these really going to
11:27perform when the rubber hits the road, when there's grease flying around, when it's hot
11:30and stressful.
11:31Right.
11:31And some of them did great and some did not so well.
11:34Okay.
11:34So let's get into it.
11:36Take me through it.
11:36First of all, I'm going to give you a quick anatomy.
11:39They each have three parts.
11:40Okay.
11:41A base that's going to have the electronics and it's going to give you the readout and
11:45all of that.
11:45And then a heat-resistant wire, which, you know, can be spooled through a grill lid.
11:50It's important that this is heat-resistant.
11:52Okay.
11:52And at the end, a probe.
11:54This is what's going to go into your hot oil, into your caramel.
11:57So this is the business end of the stick.
11:58This is the business end, exactly.
11:59And let's talk about the business end a little more.
12:02We tested them all different ways and some were actually off up to five degrees, which really
12:05matters.
12:06Sugar work, any kind of candy making, that can just ruin it all.
12:09Oh, I've had to start over, for sure.
12:11Definitely.
12:11For sure.
12:12Speed is important, right?
12:13We're talking about high-stress scenarios.
12:16I want you to take these two probes.
12:17These are from two different machines, the ones right out here.
12:19All right.
12:20Plunge them in.
12:20I'm going to give you a countdown.
12:21Okay.
12:22On the count of three.
12:22One, two, three, go.
12:24Now let's watch them read.
12:26Oh, that red one's on fire.
12:27Look at it.
12:28Go down, down, down.
12:29Bam.
12:29Boom.
12:30And it's still 37 on the other one.
12:32Yeah.
12:32So you'll notice the red one was very fast.
12:35There, it started to go down.
12:36The white one, though, is at least five seconds behind.
12:38There we go.
12:38That was, what, six, seven seconds?
12:40Yeah.
12:40Felt like an eternity.
12:41It did.
12:42That's enough to overheat your oil.
12:44It is.
12:44Yeah.
12:44It is.
12:45Seems silly.
12:45We're talking about five seconds, but it really does matter for certain kitchen tasks.
12:48We also really preferred simple interfaces.
12:51Come over here and check this little purple guy.
12:53Very simple, very streamlined.
12:55You get your temperature, and you're out.
12:57Awesome.
12:58And it's great for people like me that sometimes need readers.
13:00Well, yeah.
13:01You want to be able to glance across the room, right?
13:02You don't want to have to pick it up and peer at it.
13:04So we tested at all different distances, walking away, different angles.
13:07Some of these, actually, you could not read the screen unless you were head-on.
13:11If you go a diagonal, the numbers start to be illegible.
13:14So legibility is huge, and all of our top models were easy to read at a glance, even
13:18from across the room.
13:19All right.
13:19These things all had different max temperatures, and some stopped at 392 degrees.
13:24We would rather buy one thermometer and be able to use it for all different kinds of things.
13:28So our winners went up at 572 degrees.
13:31Oh, wow.
13:32And that gave us plenty of runway to do anything we wanted.
13:34If it goes high enough, a thermometer can also be an oven thermometer.
13:38This is why, actually, this model right here, the square dot, is our winning oven thermometer,
13:42because it's good at all kinds of things.
13:44All right.
13:44Now let's talk our winners.
13:45We found two great models, and they're a little different.
13:48First, let's talk about the Chef Alarm.
13:50You're a home beer brewer, right?
13:52I sure am, yeah.
13:53You get pretty science-y with that, right?
13:54Oh, it has to be in exact temperatures.
13:57Someone like you would want to spring for the Chef Alarm.
13:59You have all kinds of features on here, low-temperature alarms, high-temperature alarms.
14:03You can actually rig it to record temperature over time.
14:06It does all kinds of things.
14:08So this is the deluxe options extra features model, one probe.
14:12All right.
14:13Fantastic, but for, like, home brewers, someone that wants to, like, get into the science of it.
14:17So for the more simple folk like me, we have a winner, the square dot.
14:21This is also by ThermaWorks.
14:23Also has that same high-temperature threshold, 572 degrees.
14:27Great.
14:27But it's a lot more streamlined as far as the controls.
14:29It will give you a high and low temperature.
14:32It can ring an alarm, you know, if you want to set it to 500.
14:34It'll tell you when your food hits that.
14:36But other than that, very streamlined as far as features.
14:39Except it actually has the option to have two probes right here.
14:42So this means you could temp two steaks in one oven or two spots in one brisket.
14:47Oh, fantastic.
14:47A big hunk of meat.
14:48Or dark meat, white meat, and a chicken.
14:50Exactly.
14:51And also, this is an ambient probe.
14:54The shorter, blunt one.
14:55This is going to be for your oven temperatures.
14:57And this one is going to poke into the food.
14:59You see that sharp, sharp tip right there.
15:02So both are handy.
15:02If you buy this, you can temp your food and your oven, which we really liked about it.
15:06Well, there we go.
15:06We've got options for all different types of cooks.
15:09And if you want to go check out our winners, the single probe thermometer that won our testing
15:14is the ThermaWorks Chef Alarm.
15:16And that retails for about $65.
15:18And for a dual probe thermometer, the winner was the ThermaWorks Square Dot.
15:22That retails for about $69.
15:30The Yiddish word schmaltzy can mean overly sentimental or corny.
15:34It's an endearing term that comes from schmaltz, which is rendered poultry fat.
15:39Schmaltz is a central and beloved ingredient in Jewish cooking that's often used to cook meat.
15:45But it adds richness and comfort to any dish.
15:48Schmaltz is so essential to Jewish culture that it's even offered as a condiment.
15:54Jewish dietary laws require meat and dairy products to remain separate on the plate and in the pot.
16:00That meant butter couldn't be used to cook meats.
16:03In the Mediterranean, olive oil was considered an acceptable alternative.
16:08But Ashkenazi Jews in Central and Eastern Europe didn't have access to such oils.
16:14So they came up with something else.
16:16They relied on chicken or goose fat.
16:19And schmaltz was born.
16:21Here at Cook's Country, we use schmaltz as a flavor booster in our version of cast iron potato kugel.
16:34A baked dish of potatoes and onions, well, that's tops in my book.
16:38But potato kugel, oh, that's something really special because it uses one of the very best ingredients I've ever come
16:44across.
16:45Speaking of the best, Ashley, Sarah, she's going to show us how to make a great potato kugel at home.
16:51I feel like I'm blushing.
16:52You are.
16:53So savory potato kugel should be just that.
16:56It should be savory.
16:57It should be sliceable.
16:58And it should be really, really fluffy on the inside and crispy on the outside.
17:04All the right words.
17:04Mm-hmm.
17:05So I'm going to show you a recipe that's going to check off all those boxes.
17:08Okay.
17:08And we have that special ingredient, this.
17:12Liquid gold.
17:13It really is.
17:14Schmaltz.
17:15Schmaltz.
17:15Otherwise known as chicken fat.
17:16Yes.
17:17This is two tablespoons here.
17:18And you can find this in the grocery store in the frozen food section.
17:21But if for whatever reason you couldn't find it, you can absolutely substitute extra virgin olive oil.
17:26Or we have a DIY recipe on our website.
17:29Definitely try that.
17:30Mm-hmm.
17:31So I'm going to add this to a 10-inch cast iron pan, which is just great for holding on
17:37to that residual heat
17:38and really promoting a lot of that crispy browning that we're looking for.
17:41So this is over medium-high heat.
17:44And I'm just going to wait until the chicken fat is shimmering.
17:47Okay.
17:48And now here I have some finely chopped onions.
17:50It's two cups in total.
17:52Okay.
17:52And I'm only going to cook these for about three minutes.
17:55All right.
17:56These are softened just ever so slightly.
17:59So I'm going to transfer them to this bowl here.
18:03So now I've got this bowl of water.
18:06This is two cups of water.
18:07And I'm going to make essentially a brine here.
18:10So this is two tablespoons of salt.
18:13And I'm just going to whisk that together until combined because this is going to help
18:17to not only season our potatoes, but it's also going to prevent them from turning color.
18:21All right.
18:22Now let's turn our attention to our potatoes.
18:24I've got three pounds here.
18:26They are the russet potatoes.
18:27So I attached this shredding disc for the food processor.
18:30It just makes for ease of shredding.
18:32All right.
18:33Now I'm just going to go through and process each potato until they are shredded.
18:43Ooh.
18:45Now the potatoes are going to take a little bit of a bath in the brine right now.
18:50The salty water is not only going to season the potatoes, but it's also going to prevent
18:55them from turning gray, you know, oxidizing.
18:58Yeah.
18:59All right.
18:59So I'm just coating it well, just making sure the salt and the water covers all of the
19:04shreds here.
19:05Now it's time to drain the potatoes.
19:07Okay.
19:12Now the point here is you want to get rid of all that excess moisture.
19:16So I've got this clean dish towel and I'm just going to take about a quarter of it, put
19:23it into the center of the dish towel.
19:26And you just want to wring it dry because you want to get all that liquid, all that
19:29moisture out.
19:31All right.
19:32Now I'm going to transfer all these drained potatoes to this bowl and then we will continue.
19:36Okay.
19:37The potatoes are all shredded now and we dried them.
19:39So let's move on to the eggs.
19:41Okay.
19:41We have four eggs for our kugel today and I'm just going to beat them.
19:46All right.
19:47And I've got some salt and pepper.
19:48This is one and a quarter teaspoons of pepper and three quarter teaspoon of salt.
19:53Regular table salt?
19:54Yeah.
19:55I'm just going to combine this.
19:57Now we're going to add the eggs.
19:59Right.
19:59A very important part of kugel.
20:01All right.
20:01And I've got the onions from beforehand and then I'm just going to combine this.
20:06Now in the meantime, I've had a quarter cup more of the schmaltz, the chicken fat, that's
20:12been heating up over medium high heat and you want it to go until it's just smoking, which
20:16it just started to do.
20:17So that was good timing.
20:20We're only going to cook this on the stovetop for one minute.
20:24This step is only just to set the exterior because we want that crispy exterior.
20:28Okay.
20:29What I'm going to do is I'm just going to press it into a single layer.
20:33You don't want to make it really smooth.
20:35By leaving these nooks and crannies, we're going to get those craggy, crispy bits.
20:40So I'm going to let this go for just one minute and it's really just to set the exterior
20:44here.
20:44Okay.
20:45All right.
20:46One minute has passed.
20:47Again, we preheated that skillet.
20:49So it's just really setting the exterior at this point.
20:52We're not looking for any specific visual cues, just the timing is important.
20:55Got it.
20:56All right.
20:56And this is going to go in a preheated 425 degree oven and the oven rack is set to the
21:01upper middle position.
21:02And I'm going to leave this in there for about 45 minutes until the top is getting golden
21:07brown.
21:13Oh, Bridget.
21:14Smells divine.
21:15It looks divine.
21:21All right.
21:22So as you can imagine, it's pretty hot at this point.
21:25All right.
21:25I'm going to let this cool for about five minutes and then we will get to eating.
21:29Fantastic.
21:30Isn't it lovely?
21:31Isn't it though?
21:32All right.
21:33So I'm going to slice our wedges here and this serves eight people.
21:36So I'm going to go ahead and slice eight wedges.
21:43All right.
21:43I'm going to add some chives here.
21:46Beautiful.
21:46Not only for color, but also just give that subtle, sweet, oniony flavor.
21:52All right.
21:53Oh, yeah.
21:54Yeah.
21:55Yum.
21:57Mm.
21:58Mm.
22:00How lovely is this?
22:03Gorgeous and creamy on the inside.
22:05Still looks a little moist there.
22:07We have more of those chives, which I'm going to add a few more.
22:11Now, this is optional.
22:12And if you're keeping a dairy-free or kosher diet, you can easily omit this.
22:16But I'm going to add a little sour cream on mine.
22:20Well, two observations.
22:21We definitely have some crispiness.
22:23Yes.
22:23And we definitely have some, you said creaminess, and I also think some of that fluffiness.
22:28Yes, definitely.
22:29And it's cohesive.
22:30Yep.
22:37Getting a little bit of that crust on the bottom.
22:39Look at that nice browning from the bottom.
22:43Wow.
22:46That's delicious.
22:47A tiny bit of chicken, that makes all the difference.
22:52This is sort of everything I want in a baked potato, but don't often get.
22:57It does have that feeling of it being the interior of a really great, fluffy baked potato.
23:02Yeah.
23:03Because it's not wet at all.
23:04It feels rich, but also fluffy.
23:06Yeah.
23:07I'm going to go for a corner piece here.
23:08Look at that.
23:09Oh, yeah.
23:10Browned and crisped.
23:12I love that.
23:14This is gorgeous.
23:15What a treat.
23:16Thank you so much, Ashley.
23:17You are welcome.
23:18For a great spud dish.
23:20If you'd like to make this fantastic kugel at home, it starts by soaking shredded russet potatoes in salted water
23:26and then squeeze them dry.
23:28Cook everything, first the onions and then the potato mixture in schmaltz.
23:33Finally, finish the kugel in the oven for even browning.
23:36And so from Cook's Country, a cast iron potato kugel.
23:40You can get this recipe and all the recipes from this season, including product reviews and select episodes.
23:47And those are all available on our website, cookscountry.com slash TV slash smaltz.
23:54Mmm.
23:55Mmm.
23:56Mmm.
23:56Mmm.
23:56Mmm.
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