THE MATZO BALL DISCUSSION ARCHIVE FOR PESACH 2001
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From: Ellen Terry Kessler <etk@NoSpam.interport.net>
Newsgroups: rec.food.cuisine.jewish
Subject: matzo ball question
Date: Thu, 5 Apr 2001 18:08:36 CST
Lines: 24
I'm able to make matzo balls the way I want them by following a recipe,
but I'd like some information about the effect of cooking time, if any,
on lightness/heaviness.
Cooking time in the many recipes I've seen varies from 5 minutes to 40.
And all start out with "walnut sized" balls of the raw mixture.
Can someone explain if cooking time has any effect on
lightness/heaviness or is that just a function of the density of the
mixture?
Also, if more cooking time is needed as the size of the balls increases,
is there a ratio I might use?
Thanks.
Ellen
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From: Susan S <otoe@slb0.atl.mindspring.net>
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Organization: Church Of Last Thursday
Date: Thu, 5 Apr 2001 19:39:07 CST
Lines: 33
In rec.food.cuisine.jewish I read this message from Ellen Terry
Kessler <etk@NoSpam.interport.net>:
>I'm able to make matzo balls the way I want them by following a recipe,
>but I'd like some information about the effect of cooking time, if any,
>on lightness/heaviness. . . .
>
>Ellen
Longer cooking time does usually equal lighter. The matzo balls
have more time to absorb the water. Forming the balls "lightly"
also helps.
Susan Silberstein
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From: "Dave-Bert" <davebert@dwp.NOSPAM.net>
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Fri, 6 Apr 2001 07:08:06 CST
Lines: 47
Susan S <otoe@slb0.atl.mindspring.net> wrote:
>
> In rec.food.cuisine.jewish, I read this message from Ellen Terry
> Kessler <etk@NoSpam.interport.net>:
> >
> >I'm able to make matzo balls the way I want them by following a recipe,
> >but I'd like some information about the effect of cooking time, if any,
> >on lightness/heaviness.
>
> Longer cooking time does usually equal lighter. The matzo balls
> have more time to absorb the water. Forming the balls "lightly"
> also helps.
>
> Susan Silberstein
On a somewhat related note, we discovered in our temple seder last year that
adding extra matzo meal to form pretty round balls makes dense, difficult to
eat ones!!!
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From: jfc013@merle.acns.nwu.edu (Janet F Caires-Lesgold)
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Organization: Northwestern University, Evanston, IL
Date: Fri, 6 Apr 2001 08:36:17 CST
Lines: 29
Dave-Bert <davebert@dwp.NOSPAM.net> wrote:
>
>On a somewhat related note, we discovered in our temple seder last year that
>adding extra matzo meal to form pretty round balls makes dense, difficult to
>eat ones!!!
I've only made matzo balls fewer than a dozen times, but I've learned that
the less you handle the dough, the lighter and fluffier the cooked dumplings
will be. I always follow the directions on the mix box, which say to make
them about 1" diameter, and roll them in moistened hands for no longer than
a count of three, not worrying about how round they are. If I've got a few
drabbles of leftover dough, I stick it onto the skimpier ones without
fiddling with them a lot. After cooking them according to directions, they
all puff up into tender, mostly-spherical, nearly 2" diameter matzo balls.
(Said the shiksa who's off to her in-laws' for Passover today...) :)
--
Janet F. Caires-Lesgold jfc013@merle.acns.nwu.edu
Speaker-to-Toys http://www.enteract.com/~jfc/
"I brought marshmallows. Occasionally, I'm callous and strange."
-- Willow Rosenberg, Buffy the Vampire Slayer: "The Zeppo"
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From: Ellen Terry Kessler <etk@interport.net>
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Fri, 6 Apr 2001 08:40:51 CST
Lines: 45
Thanks for the info, Susan. It's very helpful.
Ellen
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From: Blanche Nonken <momblanche@bigfoot.com>
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Fri, 6 Apr 2001 10:33:29 CST
Lines: 20
jfc013@merle.acns.nwu.edu (Janet F Caires-Lesgold) wrote:
> Dave-Bert <davebert@dwp.NOSPAM.net> wrote:
> >
> >On a somewhat related note, we discovered in our temple seder last year that
> >adding extra matzo meal to form pretty round balls makes dense, difficult to
> >eat ones!!!
>
> I've only made matzo balls fewer than a dozen times, but I've learned that
> the less you handle the dough, the lighter and fluffier the cooked dumplings
> will be.
<smile> At least we don't have to worry about gluten development.
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From: Dan Wenz <djwenz@home.com>
Subject: Re: matzo ball question
Date: Fri, 6 Apr 2001 11:21:03 CST
Lines: 11
How about some cooking times you all use, my wife says 40-50 minutes,
but texture can vary all over the place! She doesn't believe in
"scientific" evaluations of cooking vs variation of cooking parameters,
but after 41 years I guess I have to keep her. :-)
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From: lisaputman <lisaputman@mediaone.net>
Reply-To: lisaputman@mannapages.com
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Fri, 6 Apr 2001 12:28:59 CST
Lines: 44
Ellen Terry Kessler wrote:
> I'm able to make matzo balls the way I want them by following a recipe,
> but I'd like some information about the effect of cooking time, if any,
> on lightness/heaviness.
>
> Cooking time in the many recipes I've seen varies from 5 minutes to 40.
> And all start out with "walnut sized" balls of the raw mixture.
>
> Also, if more cooking time is needed as the size of the balls increases,
> is there a ratio I might use?
I mix quickly and use an portion-scoop to form and drop in boiling soup. A
portion-scoop is like an ice cream scoop but comes in many different sizes.
The one that holds 2 tablespoons is the one I like best for matzo balls.
Lisa Putman
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From: jfc013@merle.acns.nwu.edu (Janet F Caires-Lesgold)
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Organization: Northwestern University, Evanston, IL
Date: Fri, 6 Apr 2001 18:08:24 CST
Lines: 21
Dan Wenz <djwenz@home.com> wrote:
>
>How about some cooking times you all use, my wife says 40-50 minutes,
>but texture can vary all over the place! She doesn't believe in
>"scientific" evaluations of cooking vs variation of cooking parameters,
>but after 41 years I guess I have to keep her :-)
I faithfully follow the directions on the box of Manieshevitz (sp?) mix. I
think it's a half-hour or so...
Janet F. Caires-Lesgold jfc013@merle.acns.nwu.edu
Speaker-to-Toys http://www.enteract.com/~jfc/
"I brought marshmallows. Occasionally, I'm callous and strange."
-- Willow Rosenberg, Buffy the Vampire Slayer: "The Zeppo"
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From: "*\\ ; >} //*" <lurline4@earthlink.net>
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Sun, 8 Apr 2001 15:47:02 CST
Lines: 56
lisaputman wrote:
> I mix quickly and use an portion-scoop to form and drop in boiling soup. A
> portion-scoop is like an ice cream scoop but comes in many different sizes.
> The one that holds 2 tablespoons is the one I like best for matzo balls.
>
> Lisa Putman
I use a four inch scoop and make really big balls. I can't stand those
tiny things. I cook them between 30 and 40 min. It has to be done in a big
pan like a roasting pan so there is enough room.
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From: nobody@home.com (Nonya Business)
Newsgroups: rec.food.cuisine.jewish
Subject: Re: matzo ball question
Date: Sun, 8 Apr 2001 15:48:37 CST
Lines: 37
The box says to cook for twenty minutes (I just made some)....I find
adding a little selter, or white soda while quickly mixing them helps
ensure fluffiness.
Euge
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