Matzoh balls are cracker meal and egg dumplings, whose size varies from golf ball to tennis ball. Matzoh balls can be so fluffy that they crumble at the slightest touch of your spoon, or so dense that they would seem to belong more on the putting green than the soup plate.
When it comes to personal tastes in matzoh balls, there are two schools of preference-sinkers vs. floaters.
Those who love floaters relish the randomness of life. They laud the lightness of floaters, the way floaters dissolve in a crumbly miasma at the slightest touch of a spoon. It bothers them not at all that they never can tell in advance exactly how much or little matzoh ball substance can actually be mounted within a given spoonful.
Those who love sinkers live for reliable weather forecasts. Sinker lovers prefer to cut a piece from a matzoh ball and know its there, right on the spoon where god intended. The fact that cutting into a sinker can often be more challenging than cutting into a cheap steak is regarded by sinker lovers much the way life-long spouses stoically accede to each others' faults.
Yet there is a third way, one that combines the best attributes of both sinkers and floaters: Transcendental matzoh balls.
When you cut into a transcendental matzoh ball, its like cutting into soft butter, the piece separates easily, yet miracle of miracle, despite its feather light texture, each piece stays totally intact on the spoon until its arrival in your mouth, whereupon it gently dissolves over your tongue.
Here's the secret to Transcendental matzoh balls (with all credit to Dr. Irving Weiss, culinary transcendentalist):
--follow the matzoh meal box recipe
--almost double the liquid (use stock, not water)
--separate the eggs
--use olive oil for the fat
--combine all ingredients, except the egg whites
--whip the egg whites to a medium-soft peak
--gently fold in the egg whites
--refrigerate the matzoh ball mixture for 30 minutes
--cook according to package recipe instructions
Voila. Transcendental matzoh balls.
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