Matzoh balls are a simple combination of matzoh meal, eggs, and fat, and yet small differences in proportions and technique make the difference between golf ball “sinkers”, or huge, fluffy, and airy “floaters.” There are lots of theories out there about how to achieve each type, but I suspect many of them are urban myths. One suggestions I’ve read recently: to get denser matzoh balls make sure to let the dough sit in the fridge for a while, as it gives a chance for the liquid to hydrate the matzoh meal, which somehow leads to denser, firmer balls. I’d love it if Cook’s illustrated would weigh in on this topic, but I doubt they ever will as matzoh balls are not All-American enough for them. Perhaps someone else has done a scientific study of the matzoh ball? Anyone know? I have some notes below from a recipe taste test Epicurious did, but I think their results are bogus. Read the rest of this entry »
I get carrots in my CSA box that were just pulled out of the ground, and I usually nibble on them on the way home. They are wonderfully sweet and just oh so good. When I get home I refrigerate them. However, if I try them the next day they tast so different! Much more bitter. Like a different vegetable, almost. Has anyone else experienced this? I know you’re not supposed to refrigerate tomatoes, but I’ve never heard that it does anything to carrots? Is it in my head? Next time someone gets carrots at a farmer’s market that were just picked do a test and tell me if I’m hallucinating.
Or maybe it’s not the act of refridgerating them, but just what happens over time after they are picked. If I had a root cellar I could do a real taste test to compare the results, but without it I think any carrots I leave out overnight will be dried out and floppy.
A friend also suggested that it could be the carrots are just better at room temperature. I don’t think that is it but it is easy to test.