Purple Spice and Spirit Kneidlach: HELP!

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Tamiri

Mon, Sep 29 2008, 6:30 am

I followed the instructions and left them in for 10 additional minutes after 30 minutes simmering, per instruction. They are floating beautifully in the pot. Now what? How do I keep them nice until we need to eat them tonight?
Thanks.

YALT

Mon, Sep 29 2008, 6:42 am

I normally just put them in a pan or a container. without the liquid!
I don't keep them in the pot of soup, bec. then my soup dissappears!

pinktichel

Mon, Sep 29 2008, 6:43 am

Remove them with a slotted spoon and reheat with the soup tonight. They should be just as perfect.

So I've been told... mine came out a beautiful shade of grey! Rolling Eyes

Raisin

Mon, Sep 29 2008, 6:52 am

leave them in the cooking water.

Tamiri

Mon, Sep 29 2008, 9:08 am

I left them in the cooking water cause no one answered me, and of course they sank to the bottom. Is there any way to fluff them up again?

Raisin

Mon, Sep 29 2008, 9:42 am

what happens when you reheat them? try one and see.

girliesmommy

Thu, Oct 02 2008, 1:31 am

I know it's a little late now, but for the future:

It doesn't matter if they sink to the bottom. Put them into the soup and when you reboil the soup, they'll fluff back up.

How were they?

Tamiri

Thu, Oct 02 2008, 1:33 am

Delicious but not fluffy. It could be that the fluffy ones need chemicals (commercial) or more eggs in them.

Raisin

Thu, Oct 02 2008, 5:35 am

Tamiri wrote:

Delicious but not fluffy. It could be that the fluffy ones need chemicals (commercial) or more eggs in them.

I agree. these aren't the best matza balls, but they are easy and good.

Tamiri

Thu, Oct 02 2008, 5:37 am

NOW ya tell me?........... LOL.
It's that middle. They were fluffy on the outside but thick on the inside. Hmmmm.

Raisin

Thu, Oct 02 2008, 5:41 am

Tamiri wrote:

NOW ya tell me?........... LOL.
It's that middle. They were fluffy on the outside but thick on the inside. Hmmmm.

I have another recipe which is better, but much more complicated. Its just not worth it.

Mrs Bissli

Thu, Oct 02 2008, 10:35 am

My MIL uses seltzer water instead of hot water.
My trick is to keep the post covered with the lid while kneidlach is cooking.
I've also heard of people "cheating" a bit with baking powder or an extra egg.

Does anyone know if I can freeze kneidlach? I've got some leftovers from R-H.

greentiger

Thu, Oct 02 2008, 10:37 am

Do they come out purple? (sorry I couldn't resist)

Fabulous

Thu, Oct 02 2008, 10:38 am

I always make a big batch and then freeze them in little ziploc bags, however many I need a shabbos, usually 2-4. I take them out of the freezer a few hours before the zman, then into the soup they go and you can't tell a difference (btw my soup was also frozen).

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