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-> Recipe Collection
anotherima
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Mon, Apr 16 2018, 9:47 pm
ra_mom wrote: | That has to be a mistake. My matzah balls are quite salty.
I just looked up perfect kneidlach in the spice & spirit and their recipe has the same measurements as the one I posted in the above link. Except they use ice cold water instead of seltzer and add 1/2 tsp pepper.
Perfect Kneidlach - Spice & Spirit
4 eggs, slightly beaten
4 tbsp oil
4 tbsp ice cold water
1 cup matzah meal
1 tsp salt
1/2 tsp pepper
8 cups water + 1 tsp salt for liquid to cook the matzah balls in.
They're all the same. Streit's box has the same too. |
Hi ra mom,
My copy of the lubavitch cookbook which is from the early 1980's also has the perfect knaidlach recipe but it is as I posted it before. with only half the ingredients you posted from your copy of the lubavitch cookbook and has 1 teaspoon of salt for half a cup of matzah meal. I am sure yours are perfect and the less salt the better.
it also says to use two tablespoons of soup stock or water but I just wrote water.
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anotherima
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Mon, Apr 16 2018, 10:02 pm
RA MOM, now I get it. Your recipe was from the purple spice and spirit cookbook and my recipe is from the old one with the yellow cover.
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etky
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Tue, Apr 17 2018, 12:45 am
SixOfWands wrote: | That's the recipe that 's on the side of the Manishewitz box (except they have you adding water after the matzo meal).
Its also the same one Ra Mom posted -- seltzer is just water, its not going to make a difference.
And yes, its the receipt I use, and my family loves them. |
Seltzer added to pancakes, waffles, kneidels, scrambled eggs, tempura batter etc. instead of water makes the end product fluffier because of the carbonation. The bubbles expand when heated.
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