In a wonderful article in the New York Times this weekend, David Sax discusses the sanctity of matzah balls, but not just any matzah balls, the BEST matzah balls, which happen to be made with none other than GOOSE! Now, I did not grow up with a mother or grandmother who made the best matzah balls, or even remotely good matzah balls, so I feel no loyalty towards my own family’s recipe, which David points out is perhaps the only recipe that might come close to the recipe he uncovered in Budapest.
But as someone who constantly strives towards Jewish culinary perfection, I can attest to the virtues of using rendered fat to create the most flavorful and fluffy matzah balls. And I can also attest to the incredible flavor of goose – a few years ago I actually had the chance to cook a goose! I know there’s a joke in there somewhere…nevertheless, if you have the inclination (and the money – it is expensive) to special order a goose from your butcher, I promise you will not be disappointed. The meat was incredibly unique – both gamey and rich. And the quantity of rendered fat will leave your freezer, and your friends’ freezers, stocked for many, many months.
But in the meantime, I have used plain ‘ol chicken fat and even duck fat in matzah balls and been very satisfied with the flavor. Here are my tips to making the fluffiest matzah balls, which you can put to use trying David Sax’s recommendation for the best matzah balls!
Happy cooking!
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