- Thread starter
- #21
Okay, I have a question, as I just found out at jewfaq.org that schmaltz is melted chicken fat. Since I will skin the thighs I got, how do I render the fat from the skin?
Matzah ball soup.
- Thread starter oc_in_fw
- Start date
Put the skins in a fry pan and melt it off. Then put the fat into a cup, mug, or jar for later use.
The crispy skins are tasty too with a little salt. Kinda like pork rinds.
The crispy skins are tasty too with a little salt. Kinda like pork rinds.
- Thread starter
- #23
Thanks. I need to get this done, but life is a bit hectic with an 11 yo, 4 yo, and 7 month old in the house.
So?
So matzoh balls are basically dumplings, right? or am I missing something?
A matzoh ball could be considered a type of dumpling.
A dumpling, yes, but a heavenly lighter-than-air dumpling.
Noted.
I'm guessing you prefer floaters over sinkers.
Them's fighting words at my family's holiday table. Especially from the cannon ball side of the family!
We used to call the latter "mom's".
- Thread starter
- #32
I didn't make it, it was just too crazy this weekend. I have three grandchildren at my house. I am out of practice with taking care of kids, especially a 7 month old. I let the wife take it a little easy, as she has to handle it all week.
Sounds like she could use a bowl of matzoh ball soup. Get to it man!
So what makes the Mazah ball light vs. a sinker?
It's all about technique when preparing it.
