HOW TO PREPARE MATZA FOR PASSOVER RECIPES

[Guest guest]

HOW TO PREPARE MATZA FOR PASSOVER RECIPES

 

With the coming of the Passover holidays, I'd like to post a few

recipes that are based on Matza.

Some recipes require cutting and trimming up, but there will be

plenty of dishes such as casseroles to use up matzo scraps, so, you

will not waste one bit of matzo! Simply reserve the scraps in a

plastic baggy and store in the refrigerator for later use.

Also, if the ends of the matzo are burnt, be sure to trim all sides,

even if the recipe does not call for it. The purpose for this is to

avoid bitter tasting dishes.

When preparing the matza, you can prepare a couple of boxes at a

time.You can store the prepared matza in a plastic bag or wrap it up

in plastic and keep in the refrigerator for up to four days.

 

HOW TO PREPARE MATZA:

 

Cover the counter top with heavy duty paper towels. The paper towels

are placed on the counter to allow the matza to slowly absorb the

water from the paper towels. The trick is wetting the matza and to be

sure that the paper towels are wet enough for the matza to absorb the

water - this will prevent any type of cracking.

 

Run your tap water at a cool temperature. Run one piece of matza

through cool water, one at a time, making sure you wet both sides.

Then place wet matza, side by side, approximately 1/2 " apart onto

dry paper towels that you have placed on your counter.

Repeat this process for remaining matza. Now, place a WET (saturated

wet)paper towel over each wet matza and allow matza to slowly absorb

the water. Check about every 5 to 10 minutes until the matza obtains

that Al-Dente, lasagna noodle texture. Usual time is about 20 minutes.

 

When you are able to bend the sheets of Matza, remove the paper

towels and allow matza to stand for about ten more minutes.

 

At this point if you want you can store the matza in a plastic bag or

plastic wrap and refrigerate till you use them (not longer than four

days however)

Do not freeze!