Favorite Matzo/Matzah

[Shel_B]

So, I made matzo brei with toasted whole wheat Streits' matzot...

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Feh.

That looks more like an omelet with matzo than matzo brei. The matzo pieces are too big and too regular in shape, and don't seem to be well-coated with the egg. I have strong opinions about using WW matzo - I'm a staunch advocate of plain matzo, and the idea of toasting the matzo is alien to me. Never heard of doing that until I read this thread. Was the toasting an experiment, or have you tried it before? What specifically made it "Feh?" .... Shel

[weinoo]

I'd never toasted any matzo before until Perlow mentioned it above. The matzo pieces were certainly not regular in shape although they may look that way.

I'll try again with regular matzo soon.

[David A. Goldfarb]

My grandmother used to like dampening the matzo with water and then toasting it in the toaster oven until crisp. It wasn't a bad technique.

[Jason Perlow]

BTW... just posted an update to Rachel's Passover Roll recipe. Like Matzo Brei, this is something GOOD you can do with Matzot. http://offthebroiler.wordpress.com/2013/03/28/the-joy-of-pesadich-rolls/

Edited March 29, 2013 by Jason Perlow (log)

[weinoo]

My grandmother used to like dampening the matzo with water and then toasting it in the toaster oven until crisp. It wasn't a bad technique.

Your grandmother had a toaster oven?

[MelissaH]

I could see where a little water on the outside might make salt adhere, which would go a long way towards making the stuff edible. Then when you toast it, you'd get rid of the water and crisp it up.

[Katie Meadow]

So I used plain matzoh and toasted it. It does crisp up. I learned two things: it toasts very quickly (in other words some went directly from the toaster into the garbage) and never to put the raggedy side of broken matzoh down in the toaster because it gets stuck and things get ugly. I did not attempt to wet the matzoh before toasting, as that seems likely to make an even worse mess.

There was a slight improvement over untoasted matzoh in the final product, but matzoh brei is going to have that wonderful slightly rubbery slightly cardboardy texture no matter what. That's what makes it good. Once or twice a year.

[Baylee Chocolate Lady]

I live in a smallish Southern city; I have to be happy with anything I can get. Or drive North to the DC area. Be glad you can even think about choosing.

[CaliPoutine]

So, I made matzo brei with toasted whole wheat Streits' matzot...

photo.JPG

Feh.

I love the whole wheat. Especially with whipped cream cheese. I like the low carb "thin" matza too.