SC -veal longings
KarenO
kareno at lewistown.net
Fri Feb 2 18:44:55 PST 2001
Hello, Boroghul,
I think your recipe for matzoh balls looks great and I cannot improve upon it
so I would suggest it for Orlaith. In truth (should I admit this to a
cooking group?) I don't make mine from scratch. I use the *Manischevitz*
boxed brand and the matzoh balls come out wonderful!
My sister in law makes hers from scratch and she uses oil and they come out
like lead. (why does oil make lead matzoh balls?)
My family hasn't used chicken schmaltz since my last bubbie died in 1968.
But schmaltz probably *was* the secret ingredient!
Phillipa
<<
Matzoh Ball Soup:
Matzoh Balls
1 cup Matzoh Meal
1/4 cup melted shortening or schmaltz (chicken fat) (Some may use vegetable
oil, but I have found that it makes very dense matzoh balls.
1/4 cup water
1 tsp. salt
dash white pepper
dash black pepper
garlic powder (this is a personal preference, I love garlic, so I add lots!)
4 large beaten eggs.
Beat the eggs and add all the ingredients except for the matzoh meal and mix
well.
Add matzoh meal and stir thoroughly.
Cover and refrigerate for 20-30 minutes.
get 1 1/2 - 2 quarts of water that has been salted to taste (or clear
chicken broth) to a boil.
Form the mixture into walnut sized balls, make sure you wet your hands with
cold water before forming each ball. This helps keep the matzoh balls from
disintegrating in the water/soup. Drop balls into the water/broth. Cover
with lid and cook for 30 minutes.
As I said, your mileage may vary. I've had matzoh balls that have ranged
in size from foosballs to tennis balls, and varying in densities that either
float happily on top of the stock, or as Master James of Rutland once put
it, "Sink to the bottom of the pot with a definitive 'CLANK!'"
Experiment with the recipe, experiment with the recipes you find on the side
of the matzoh meal boxes...It's one of those dishes that really doesn't have
a right or wrong way to make it.
Yours,
Boroghul.
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