Question
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup.
I can make a pretty mean chicken stock, but my matzo balls leave something to be desired. The Manischewitz directions yield something to eat with a knife and fork. I've tried seltzer water, but it hardly seems to help, and I miss out on the goodness from the stock. How do I get my matzo balls to be light and fluffy?
Answer
Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.
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