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    You are in: Home / Community Forums / Cooking Q & A / Question:German Savory Potato Cake (Kartoffelkuchen)
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    Question:German Savory Potato Cake (Kartoffelkuchen)

    Mean Mrs. Dodds
    Sun Feb 17, 2013 1:52 pm
    Newbie "Fry Cook" Poster
    German Savory Potato Cake (Kartoffelkuchen)
    How can I make less of this recipe without compromising taste? How much caraway seed would be "to taste" in this recipe?
    Sun Feb 17, 2013 2:00 pm
    Forum Host
    Caraway has a strong taste and can be overwhelming. The original recipe is a pretty big one - lots of potatoes- I'd probably go with a tablespoon - mind I like caraway. Better to start with less if you are unsure.

    In terms of reducing it, I would divide in half or by three - that would help keep the number of eggs a whole number. Not that I worry about matching exactly, but it does make it easier.
    Mean Mrs. Dodds
    Sun Feb 17, 2013 2:16 pm
    Newbie "Fry Cook" Poster
    Would the oven temperature be about 400 degrees F? And should I cook the full length of time for half the recipe in smaller pans?
    Sun Feb 17, 2013 2:30 pm
    Forum Host
    I'd leave the temp the same - I think that's needed to get it cooked through with a nice crust. But the time would be less - not necessarily half the time, but less. Something you will just have to test for and use your best judgment.
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