Evan Kleiman recently called her friend Adam Perry Lang, meat guru and owner of the soon-to-open APL Steakhouse in Hollywood, for some seder secrets: namely, how to make the perfect matzo balls.
Lang’s first bit of advice is to read the box. Many matzo boxes will feature an approximate version of the traditional recipe. From there, makers can embellish the recipe by adding their own flourishes. Although he’s sharing his tips, Lang stressed that however you like your matzo balls made is the right way to make them.
But his tip to making fluffy and aerated dumplings? New York seltzer water from a freshly opened glass bottle. And no molding the balls with your hands! Lang prefers an ice cream scoop and gentle shaping. Lastly and most importantly, no peeking! A tight seal on a large pot is essential for the matzo balls to cook all the way through, Lang says.
Listen to the above segment for more on Adam Perry Lang’s process for making perfect matzo balls. Chag Sameach from the Good Food team!