Sinkers or floaters? That was the question always
asked of Grandma Minnie's kneidels [matzah
balls] at the first seder. Would her always delicious matzah balls sink to the
bottom of her wonderfully rich chicken soup, or would they float delicately over
the surface. The answer to the question was never certain; some years they sank
with a slightly chewy texture and other years they floated with a
melt-in-your-mouth lightness. What causes the difference? It comes from the
ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too
much oil added to the mix will make them sink, as will removing the cover while
they cook.
Some of you may like "floaters" and others may like
"sinkers." Below you will find some of my favorite matzah ball recipes and some
that have been sent or given to me over the years.
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