Andy Katz wrote:
> Hello everyone,
>
> I've been on matzoh ball patrol since last month. A visiting
> chef from Austin who had never before tasted chopped liver had been
> making them. His were light enough, but utterly lacking in flavor.
>
> Flavor's no problem. I use schmaltz, chicken base in warm
> water, seltzer, minced parsley, white pepper, and a bit of salt
> folded into whipped egg whites, then folded into fine-ground matzoh
> meal. (I stopped using whole eggs because I don't think the yolks add
> that much flavor or richness and not having to separate them saves
> crucial time). I'm looking for a texture still sticky enough to
> require wetting my hands every sixth or seventh ball while rolling.
>
> Rest that x 60 minutes or so, then simmer in salted water.
> Problem is that they're a bit denser than some like. I can use baking
> powder to lighten the further, but then they get too delicate and I
> lose half or so when severs fish them out of the liquid to combine
> with broth for service.
>
> What about yeasted matzoh balls? Would something like that be
> worth a try?
>

no. it would be an abomination. as are the yolk-less eggs in your recipe.


> Would any other leaveners be practical?
>
> Andy Katz
> ************************************************** *************
> Being lied to so billionaires can wage war for profits
> while indebting taxpayers for generations to come, now
> that's just a tad bit bigger than not admitting you like
> the big moist-moist lips of chunky trollops on your pecker.
>
> Paghat, the Rat Girl


--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß