We decided to conduct a completely unscientific taste test of matzos readily available on supermarket shelves
. The char also imbues it with a burnt flavor that one taster compared to a “badly made Neapolitan crust,” while another noted a beguiling hint of movie popcorn butter. “It’s like Manischewitz, but a little better,” said another. All agreed it would work best with toppings, though in fairness, the same could be said of every piece of matzo ever created.of water touching the flour, because, long story short, the Talmud says so.
Gluten-free matzo is a relatively recent innovation; instead of flour and water, it’s an amalgam of various potato byproducts and binders. Yehuda uses honey, egg yolks, palm oil, water, and vinegar to solder its tapioca starch and potato starch and flakes together. The result is surprisingly very good. It helps that the matzo also contains salt; its savory flavor and crisp, slightly greasy texture earned it comparisons to a giant potato chip, a giant saltine, and a french fry.
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