General Discussion

Matzoh Ball Formation Technique

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Matzoh Ball Formation Technique

David A. | Mar 2, 2003 10:57 AM

I have been cooking matzoh balls quite a bit lately in preparation for Passover and I think I've caught on to something. Many recipes tell you to wet your hands as you form the matzoh balls in order to create a perfectly smooth surface. It's my suspicion that this creates a kind of seal and prevents the soup from entering and saturating the ball's inner core. Hence dense and undercooked matzoh balls. Does this theory make any sense? Comments?

David A.

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