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FRESH. FISH
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Food
PASSOVER FIXES
from page 130
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tIN
before serving (about an hour in a
250 oven).
HARD MATZAH BALLS
Rock-hard matzah balls are one of
the most common mistakes a cook
can make. While some like them on
the harder side, no one likes them
when they can bounce.
Here are some quick remedies for
making matzah balls the way you
like them:
Even though you drop the matzah
balls into boiling water or broth, the
liquid should be simmering, with
bubbles just breaking gently on the
surface.
For matzah balls, or any
dumpling for that matter, to cook
correctly they must be cooked in a
pot with a tight fitting lid. Do not
open the lid during the cooking
process, no matter how tempting it
is.
Don't crowd your matzah balls. In
order to grow to desired fluffiness,
they need room to expand.
The matzah ball dough is sticky,
so it's important to use wet hands to
form them. Just be careful not to
make them into hard spheres —
they should be loosely rolled.
For extra-fluffy matzah balls, use
a recipe that calls for the egg whites
to be beaten separately from the
yolks. You may beat the whites sepa-
rately for any recipe, but you may
need to add more matzah meal.
DRY, TASTELESS
GEFILTE FISH
Gefilte fish makers know that this
delicacy is probably the easiest food
to prepare for Passover. It's difficult,
however, to season gefilte fish "to
taste" without cooking it first. The
solution to these and other gefilte
fish dilemmas? Read on:
Make a test patty first. Contrary
to popular belief, gefilte fish cooks
in about 20 minutes (not the usual
90 minutes), once the water reaches
simmering temperature after the
balls are added.
To make a test gefilte fish, make a
small ball and poach it in water or
prepared broth until it's just cooked
through. Chill slightly (it's difficult
to discern flavor when the fish is
hot) and taste. It's even a good idea
to ask someone you trust to taste it
as well. Adjust the seasoning of the
mixture at this point. Remember, it's
easier to add seasoning than subtract
it.
If your gefilte fish is dry, chances
are you've added too much matzah
meal, cooked your fish too long or
are storing it without liquid. The
liquid is important to keep the fish
juicy. If your cooking broth had lots
of fish bones it, your sauce should
become a soft gelatin mixture when
it chills.
FLAT, CHEWY MERINGUE,
HEAVY SPONGE CAKE
Once you master the meringue
and stiff egg whites techniques,
you'll make meringue and sponge
cakes always. They're Pesachdik, fat-
free and cheap.
To make meringues, the egg white
must be beaten until stiff. Stiff egg
whites will not slip or fall out of a
bowl when the bowl is turned com-
pletely upside down. This really
works. If the eggs start to fall out,
keep beating.
Use only fresh eggs. Old eggs will
not beat as fluffy as fresh eggs.
Egg whites will not beat well if
there's even one tiny drop of yolk in
them.
Egg whites will beat better at
room temperature.
Add the sugar very slowly when
making meringues. Sugar added too
quickly will flatten the meringue.
Beaten egg whites don't store well
— they should be beaten right
before you use them or they will
deflate and become moist or chewy
instead of crisp.
GRAY, GOOEY
POTATO KUGEL
Potato kugel is essentially potato
latke batter poured into a pan and
baked instead of fried.
As soon as potatoes are exposed to
air, they begin to change in color. To
prevent the potatoes from turning
dark, place the shredded potatoes in
a bowl of cold water with some
lemon juice added. The potatoes will
remain white.
The kugel must be completely
cooked through, especially if you're
making it ahead of time. If you don't
cook it completely, the potatoes will
change color and be gooey.
If the potato mixture is too
watery, the potatoes also will not
cook properly. Be sure to drain as
much liquid as possible from the
potatoes before adding remaining
ingredients.
To make the kugel crispy, brush
vegetable or olive oil over it during
the last 15 minutes of baking.
PASSOVER FIXES
on page 138