(Image credit: Quentin Bacon)
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The matzo should be soft and pliable.”,”image”:{“id”:”c88a453aaeddf0cd3163314aa5e0ad0075568bc3″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2016-04-17T19:24:02.992-04:00″,”updated_at”:”2016-04-17T19:24:02.992-04:00″,”credit_style”:”author”,”credit_author_id”:735,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2016_3_22_Kitchn_1400.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”561e107891aa2e897b266b8a6c786332eabdcf36″,”caption”:”Heat a 10- to 12-inch skillet over moderately high heat, add the butter, and let it melt. When the butter has melted and the foam subsides.”,”image”:{“id”:”561e107891aa2e897b266b8a6c786332eabdcf36″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2016-04-17T19:24:03.056-04:00″,”updated_at”:”2016-04-17T19:24:03.056-04:00″,”credit_style”:”author”,”credit_author_id”:735,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2016_3_22_Kitchn_1404.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”08cebe02aa6cf3eb80f72f0a760496fa01927f72″,”caption”:”Add half of the matzo mixture and cook, stirring gently and occasionally, as you would when making scrambled eggs. “,”image”:{“id”:”08cebe02aa6cf3eb80f72f0a760496fa01927f72″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2016-04-17T19:24:03.081-04:00″,”updated_at”:”2016-04-17T19:24:03.081-04:00″,”credit_style”:”author”,”credit_author_id”:735,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2016_3_22_Kitchn_1426.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c891235d6c00f2f7bee58d2eb7cacb32b0311984″,”caption”:”Cook for about 3 minutes, breaking it up into smaller and larger chunks, until the matzo mixture has begun to brown lightly. “,”image”:{“id”:”c891235d6c00f2f7bee58d2eb7cacb32b0311984″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2016-04-17T19:24:03.069-04:00″,”updated_at”:”2016-04-17T19:24:03.069-04:00″,”credit_style”:”author”,”credit_author_id”:735,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2016_3_22_Kitchn_1410.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b4aeb5527cfc7fcb47ccd36e5963cde855d1d19b”,”caption”:”Transfer to a platter, cover and keep warm. 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Passover lasts an entire week. A very, very long pizza-less and pasta-free week. Fortunately, bubbes have come to the rescue. Over many generations, some pretty inventive grandmas and great-grandmas have come up with Passover-friendly dishes to sustain their hungry families and friends during that week — recipes that are inexpensive, made with easy-to-find ingredients, and don’t require much work. Matzo brei is exactly that. It remains a staple breakfast and lunch food, and it’s been around so long for one other reason: it tastes great.
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/07/how-to-make-creamy-crunchy-matzo-brei-cooking-lessons-from-the-kitchn-2/
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