tag:blogger.com,1999:blog-3631737825312888067.post1192789481205123276..comments2023-10-19T04:44:31.977-05:00Comments on Izzy (and Mama) Eat: The Gourmand Goes To College: Skimming The Foam: A Fowl Business Part IIzzy's Mamahttp://www.blogger.com/profile/16549823591119220768noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3631737825312888067.post-60723395986396127632009-04-07T20:18:00.000-05:002009-04-07T20:18:00.000-05:00I would LOVE a recipe! so far I have been basicall...I would LOVE a recipe! so far I have been basically just been using the one on the back of the matzoh meal box (1/2 c mix,2 tbsp chicken fat or oil and 2 eggs) I also read that you can add some soda water to make them fluffier and that has worked well(though not very kosher?) - last time I made them I also seperated the white from yolks and beat them to med. peaks and folded in which made them even lighter.... <BR/><BR/>my question is on seasoning? am I allowed to use some herbs? if so what? I love it but it just seems plain (also what about the broth - to strain through a cheese cloth or not?)Carlahttps://www.blogger.com/profile/03759707749479212480noreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-90023302047931176382009-04-06T11:41:00.000-05:002009-04-06T11:41:00.000-05:00Carla: Sounds like you are doing it right so far. ...Carla: Sounds like you are doing it right so far. As for the matzoh balls, definitely make them in advance, so much easier that way.<BR/>Do you have a good recipe? I am not sure if mine is on my blog but if not will post it. I am making mine today. Also I do have two great dessert posts. One is the coconut macaroons and the other is chocolate-caramel covered matzoh.Izzy's Mamahttps://www.blogger.com/profile/16549823591119220768noreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-24167901045931456822009-04-05T18:25:00.000-05:002009-04-05T18:25:00.000-05:00since I am responsible for the matzoh ball soup ne...since I am responsible for the matzoh ball soup next weekend (BF's mother is laid up due to a broken hip) I have also been stock making and reading up on it.... I don't really know what to say about skimming as I don't know if I did it right! but was very surprised when my stock gelled when it was left in the fridge overnight! I thoughmaybe I hadn't removed enough fat but apparently gelled broth is a good thing? any tips for a first timer? (also should I make & boil the matzah balls in advance or just prep them in her kitchen?) <BR/><BR/>(and I was just about to email you for a dessert idea!)Carlahttps://www.blogger.com/profile/03759707749479212480noreply@blogger.com