I love reading these posts of yours. I think I know the Yonah you mention--I think she did NaNoNYC this year and came to meetups. We don't get a lot of Orthodox Jews at NaNoNYC, so she was memorable, and I vaguely remember her mentioning that she was starting culinary school...
For the second time in a row, I’ve made matzah balls and they’ve come out … doughy, even rubbery, instead of fluffy. I’m of the “float like a butterfly, not sink like a stone” school, so I usually boil mine for 40 minutes. Both my sous-chef (the Distant Future) and I thought the dough looked browner than usual, and the matzah meal (Manischewitz) seems much finer. Did Manischewitz change their recipe?!? Do I have to switch to a different brand?
But at least I’ve discovered that I love a little lemon grass in my M-B soup.
I don't know if he has any plans to teach matzah balls.
Remember, there's a difference between "Jewish" food and "kosher" food. In this case, the class is about becoming a professional cook - classic techniques, sanitation, cost control, making menus and running kitchens - within the laws of kashrut. We did discuss cholents yesterday, in terms of food safety, and the vegetable classes will include vegetables that can best be served for Shabbos dinner, but I don't think there's going to be much else.
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(no subject)
Date: 2009-01-08 02:43 am (UTC)(no subject)
Date: 2009-01-09 12:03 am (UTC)(no subject)
Date: 2009-01-09 04:09 pm (UTC)(no subject)
Date: 2009-01-08 04:02 am (UTC)For the second time in a row, I’ve made matzah balls and they’ve come out … doughy, even rubbery, instead of fluffy. I’m of the “float like a butterfly, not sink like a stone” school, so I usually boil mine for 40 minutes. Both my sous-chef (the Distant Future) and I thought the dough looked browner than usual, and the matzah meal (Manischewitz) seems much finer. Did Manischewitz change their recipe?!? Do I have to switch to a different brand?
But at least I’ve discovered that I love a little lemon grass in my M-B soup.
(no subject)
Date: 2009-01-08 04:10 am (UTC)Lemon grass sounds lovely, but I'm hopeless at matzah balls.
Thinking - how does my mother, mistress of matzah balls that defy gravity, do it?
She steams them. Cook for at least an hour, reduce to a simmer and cover the pot for another hour, I think. They float in air.
Check to see if they are whole wheat, or perhaps they're simply cooking the matzot longer so they brown a bit.
(no subject)
Date: 2009-01-08 04:39 am (UTC)I predict that 6 weeks from now you won't be. I think you can *guarantee* they're going to teach you to make them perfectly.
Cook for at least an hour, reduce to a simmer and cover the pot for another hour, I think.
Wo. That would do it, all right.
I think Manischewitz has a new factory this year -- their Passover matzah was different, too, IIRC.
(no subject)
Date: 2009-01-09 12:10 am (UTC)Remember, there's a difference between "Jewish" food and "kosher" food. In this case, the class is about becoming a professional cook - classic techniques, sanitation, cost control, making menus and running kitchens - within the laws of kashrut. We did discuss cholents yesterday, in terms of food safety, and the vegetable classes will include vegetables that can best be served for Shabbos dinner, but I don't think there's going to be much else.
(no subject)
Date: 2009-01-14 07:24 am (UTC)