Fluffy knaidel | Imamother

amother

Mon, Dec 25 2023, 10:21 pm

are you meant to remove the balls right away after cooking or leave them in the pot with lid
closed to cool?

can I sub wholewheat matzah meal in any recipe?

why do some recipes call for ice cold water? does it do the same as seltzer? more fluffy?

doodlesmom

Mon, Dec 25 2023, 10:25 pm

My favorite way to make kneidel is directly into the chicken soup warming up erev shabbos.
Then I don’t need to worry about kneidel transfers…
I know it’s not answering your question but had to share…

LovesHashem

Mon, Dec 25 2023, 11:00 pm

I've always made it directly in the pot. I've discovered the true secret to fluffiness is steam. Once you put them in DO NOT in any circumstance lift the lid of the post for at least one hour. Ideally 1.5 hours.

Since I started this I've had the fluffiest ones every single time.

Also I don't use cold water or seltzer - I use chicken soup but I don't really think that's what make a difference.

amother

Mon, Dec 25 2023, 11:06 pm

LovesHashem wrote:

chicken soup instead of water in the mixture?

what about removing it after cooking?

I read on here leavingit in the water makes it spongy?

LovesHashem

Mon, Dec 25 2023, 11:08 pm

amother OP wrote:

chicken soup instead of water in the mixture?

what about removing it after cooking?

I read on here leavingit in the water makes it spongy?

I use chicken soup instead of water and I also cook them in the soup. I keep it in the soup. I put it up towards the end, not at like 8am Friday morning.

Isn't fluffy spongy? Not sure why spongy is a bad that? How can you make something airy and fluffy without it being spongy?

Bnei Berak 10

Tue, Dec 26 2023, 1:11 am

I separate the eggs and beat the eggs whites very fluffy
Beat the yolks too
I try to fold the mixture and not over stirring
Cold seltzer and baking powder
Always let the mixture rest in fridge for min. 1 hour, preferably much more.

amother

Goldenrod

Tue, Dec 26 2023, 3:47 am

Who has a perfect recipe and cooking method times that makes for a really good kneidel. Sometimes mine are more dense and sometime they fall apart. All using the same method.

LovesHashem

Tue, Dec 26 2023, 4:12 am

amother Goldenrod wrote:

Who has a perfect recipe and cooking method times that makes for a really good kneidel. Sometimes mine are more dense and sometime they fall apart. All using the same method.

This is why im saying it has to do with how long you allow it to cook without the lid being touched. I had inconsistent week to week as well with the same recipe and since I've been makpid not to open the pot it's the same every week.

amother

Clover

Tue, Dec 26 2023, 5:20 am

Sebastian wrote:

Baking powder

I also use baking powder, but I only add it right before I cook them. And I let them sit in the water after they are done cooking. I don't find it makes them spongy, but extra soft and fluffy.

justforfun87

Tue, Dec 26 2023, 5:24 am

Sebastian wrote:

Baking powder

How much baking powder to a cup of matzo meal?

amother

Clover

Tue, Dec 26 2023, 6:45 am

justforfun87 wrote:

How much baking powder to a cup of matzo meal?

Up to 1 tsp. I use this as my guide: https://www.seriouseats.com/th.....ecipe

The only difference I make is adding baking powder after refigerating, just before cooking. And I don't bother with seltzer.

amother

Wed, Dec 27 2023, 5:42 pm

amother Clover wrote:

I also use baking powder, but I only add it right before I cook them. And I let them sit in the water after they are done cooking. I don't find it makes them spongy, but extra soft and fluffy.

on a old post it was written about it being spongy if left to cool in pot.

amother

Freesia

Wed, Dec 27 2023, 8:19 pm

secret knaidel recipe: Kemach Kneidel mix. comes out perfect every time!!!

tweety1

Wed, Dec 27 2023, 9:15 pm

amother OP wrote:

on a old post it was written about it being spongy if left to cool in pot.

I actually tried this technique today. Didn't do a thing. I tried 2 techniques together. I beat the egg whites. Added all ingredients. Left it overnight in the fridge plus this. (I did use the knaidel mix)

Thisisnotmyreal

Wed, Dec 27 2023, 9:22 pm

tweety1 wrote:

The baking soda or leaving the pot untouched for an hour?

tweety1

Wed, Dec 27 2023, 10:38 pm

Thisisnotmyreal wrote:

The baking soda or leaving the pot untouched for an hour?

I didn't do baking soda. I left it in the pot + beating the egg whites separately.

LovesHashem

Wed, Dec 27 2023, 11:06 pm

tweety1 wrote:

You left it in pot for an hour boiling without lifting the lid? I've done all the trucks and they never made a difference.

tweety1

Thu, Dec 28 2023, 4:31 am

LovesHashem wrote:

You left it in pot for an hour boiling without lifting the lid? I've done all the trucks and they never made a difference.

Yes.