My mother always used Manischewitz and made floaters.
I only use Streit's and make larger and fluffier floaters (my preference).
If I want them extra big and extra light, then I make sure to have a large enough pot and increase the cooking time from 30 to 35 minutes after all the balls have been added to a pot of rolling boiling water, then cover tightly and reduce heat to the lowest setting.
This year wife asked for bigger size, so I followed this and made only 20 per batch instead of my usual 32 yield.
I don't find much difference in the American brands, but have never had a decent result with the Israeli matzo meal....all sinkers.
Also, I have cut 25% of the oil and 12.5% of the eggs from the recipe with great results. Use 3/4 cup oil and 7 large eggs per pound of meal.
↧