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22 hours ago, Katie Meadow said:As for matzoh balls nothing is bettuh than light as a feathuh.
I didn't use seltzer or baking powder, nor did I do anything like whip the egg whites. I've decided the key is how moist the mixture is; as I mentioned, this mixture was very wet, barely able to hold it's shape until it hits the simmering water. Also, the longer the initial cook is (these were poached, covered, for almost an hour), seems to be another hidden trick.
22 hours ago, Katie Meadow said:As for matzoh balls nothing is bettuh than light as a feathuh.
I didn't use seltzer or baking powder, nor did I do anything like whip the egg whites. I've decided the key is how moist the mixture is; as I mentioned, this mixture was very wet, barely able to hold it's shape until it hits the simmering water. Also, the longer then initial cook is (these were poached, covered, for almost an hour), seems to be another hidden trick.
