Jake Cohen's Tips For Perfectly Fluffy Matzo Balls - Exclusive (2024)

FAQs

Jake Cohen's Tips For Perfectly Fluffy Matzo Balls - Exclusive? ›

Cohen says, "The number one thing is you have to fully cook them. When people undercook their balls, the centers stay super dense versus being nice and fluffy." The lesson is, don't shortchange the cooking time just because the balls look done on the outside.

If they still seem dense or tight, they haven't cooked long enough. The should look soft and airy. Test for doneness by slicing a test matzo ball in half.

REDUCED FAT

The amount of oil in this version was dramatically reduced. This change resulted in a very dense and chewy matzo ball. If this is your jam, just cut the oil in your recipe in half and you'll be happy with the result.

We cook the matzo balls in salted, gently boiling water, not chicken broth. This ensures the balls are perfectly seasoned and leaves you with a beautifully clear soup broth.

A quiet murmur: You don't have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate.

Floaters vs. Sinkers. There is a great matzah ball debate – some people prefer airy, softy and fluffy matzo balls that bob on the surface while they cook, “floaters;” some prefer dense, richer ones with a toothsome quality that sink to the bottom of the pot, “sinkers.”

You can't overcook a matzo ball. It's not possible. So if you need to leave it in longer, that's OK.

Cover and refrigerate until chilled, about 3 hours or overnight. To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

From the evening of the fourteenth day of the first month until the evening of the twenty-first day, you are to eat matzo. You are not to eat any chametz with it; for seven days you are to eat with it matzo, the bread of affliction; for you came out of the land of Egypt in haste.

Can matzo ball mix go bad? ›

Expiration date on bottom of box. If less than 9 months on your shelf, should be ok.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

Add a bit more liquid if the mix seems too dry, although a drier batter is preferred if you want dense matzah balls.

Don't be tempted to store matzo balls in your chicken soup; they will absorb the liquid and become mushy. It's much better to store them separately and heat them with your soup.

The common explanation for matzo's origins is that Israelites had little time to flee Egypt during their Biblical exodus, resulting in bread that had to be flattened and quickly baked.