If You Can't Eat Leavened Goods, You Might as Well Eat the Best Matzos: A Taste Test
Lauren Shockey WWJE? (What Would Jesus Eat?)
Ah, Passover. When it comes to Jewish holidays, this one isn't as culinarily exciting as, say, Purim (which involves getting drunkie drunk and eating hamantaschen), or Hanukkah (one word: latkes). However, food plays an important part of the ritual meal, and the most important of all the symbolic foods eaten is surely the matzo, or unleavened bread. And as Jews all over New York (and the world) ask why tonight is different from all other nights, here at Fork in the Road, we ask: Why are some matzos different from all other matzos? And what matzos will be tastiest with the charoset?
Lauren Shockey Yehuda matzos
We decided to taste-test three of the main brands of matzo on the market, and opted for the traditional, unsalted varieties. We bypassed matzos made with eggs, since this kind of defeats the whole point of this comparison, no? We probably could have gone with artisanal ones, too, but really, how artisanal can you get when it's just flour and water?
Yehuda matzos are actually made in Jerusalem and imported to America, and according to its packaging, it's the only matzo brand in the San Francisco Chronicle Hall of Fame. But really, what's the competition? However, when comparing it with the other brands, it was clear that it was baked much longer, since it appeared nicely colored throughout and had small perforations.