I'm fed up with the inconsistent success of my matzo balls. Occasionally they are superb (as in light and fluffy, melt in your mouth), occasionally they are rock hard and make we want to cry, and often they are okay (a little firmer than I'd like, but not too bad). So, I'm on a mission now to learn how to consistently make perfect matzo balls.
Shabbat dinner 1st of Cheshvan (October 28th)
I decided to go with the Manischewitz Matzo Meal canister recipe, and follow it exactly, which I don't often do. It reads as follows: "bring 10 cups of water to a brisk boil. While waiting of the water to boil, prepare matzo mixture. In a small bowl, beat 3 egg whites until stiff; then fold in 3 yolks. Fold in 3/4 cup matzo meal." I even got out the hand mixer and put the egg beater attachment on and did as I was instructed. This recipe is for "Fluffy Matzo Balls." I let it sit on the counter for 5-10 minutes as I nursed E and then returned to drop the spooned balls into the boiling water (separate from my soup which is not how I usually do it), cover tightly, and reduce the heat. They do not look like they have any potential of being "fluffy." They look hard as ever. My regular approach is much different than this. Same pot as the soup, let the mixture sit in the fridge for 15 minutes, no separation of eggs, oil, etc...
We'll see what happens.
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