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April 23, 2005

Why your matzo balls suck

You didn’t use chicken fat. Cholesterol, schmolesterol. Chicken fat is an essential flavoring here. It makes the recipe.

You made them too large. Surely the proverbial joke about cannonballs should have warned you. Large matzo balls are harder to cook all the way through.

You didn’t cook them long enough. Light, fluffy matzo balls with a cooked, not raw, center take time. About 40 minutes.

You didn’t keep the pot tightly covered. Steam helps to cook those babies through. Keep a lid on it.

Posted by Leigh Witchel at April 23, 2005 12:12 AM

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