Floating Pillows of Baked Wheat Dough: Matzoh Balls Explanation
Rewritten Article:
Listen up, my friends! This world is as divided as a bag of M&M's, with some folks fawning over floaters and the rest liking sinkers. For me, I'm a hidden sinker enthusiast. That's the way Grandma Ruchel made 'em, and all right, I've indulged in a float or two, especially when it comes to Aunt Irene's recipe. Some claim adding club soda gives a lighter knockwurst, while others advocate for a longer cook time.
But what's a Passover without kosher-for-Passover baking powder? Judy Bart Kancigor's book, Cooking Jewish, has got you covered. This recipe, courtesy of Irene Rosenthal, I've got here for you. Curious about Joyce Goldstein's matzo balls? Check out our photo gallery for Hanukkah Recipes.
Serves 8 (or 16 small ones)
Ingredients (6):- 2 tablespoons of melted chicken fat, shortening, or vegetable oil- 2 large eggs, beaten- 1/2 cup matzo meal- 1 teaspoon salt- 1 teaspoon baking powder- 2 tablespoons club soda, chicken broth, or water
Instructions:1. Whisk together fat and eggs in a small bowl. Mix in the matzo meal, salt, and baking powder. Once blended, add the club soda and combine thoroughly. Pop it in the fridge for at least an hour to firm up.2. Boil a big ol' pot of salted water.3. Grab a handful of the chilled mixture and form round balls using wet hands (2 tablespoons for 2-inch matzo balls, 1 tablespoon for 1 1/2-inch). Gently place these babies in the boiling water, leaving some space between each one. Cover the pot and let it simmer at a nice, steady boil for 30-40 minutes or until they're soft.4. Fish out those matzo balls with a slotted spoon and serve 'em in your favorite soup!
For a classic sinker experience: Skip the club soda and instead, go for 2 tablespoons of water if needed. Beat 2 large eggs, mix them with 1/4 cup of chicken fat, 1 cup of matzo meal, and season with salt and pepper. Chill the mixture for at least 30 minutes. Shape into golf-ball sized balls, avoiding excessive compression. Simmer in salted water for 20-25 minutes till slightly risen but still dense. Add these sinkers to your chicken soup or enjoy separately in a rich, aromatic broth. Don't overmix or use leavening agents for that authentic, dense texture! Happy cooking!
- Some people prefer sinkers over floaters in their soup, like the traditional matzo balls Grandma Ruchel used to make, while others might enjoy the lighter knockwurst from adding club soda.
- In the midst of discussions about cooking methods, it's essential not to forget the importance of nutrition, as demonstrated in the recipe for delicate matzo balls found in Judy Bart Kancigor's book, Cooking Jewish.
- The uncategorized category of baking mavens might find joy in trying a hidden sinker recipe, which can be prepared by following the instructions for Irene Rosenthal's matzo ball soup.
- For those interested in exploring more Passover-related recipes, the photo gallery for Hanukkah Recipes offers a glimpse at Joyce Goldstein's matzo balls, providing a diverse range of baking options for the holiday.
