Getting the color right, not unlike the Goldilocks story, was crucial. So, too, was the salting. In the early days, Albert would stand on a bucket and toss out the seasonings, but her small hands and short arms meant that there were often wide gaps in coverage, something we all know is a cracker-killer. Next, they used a planter bucket, but that clogged up. Rodriguez, worried that they would have to hand-salt every single sheet, scoured the Internet for solutions.
His search uncovered an antiquated salter and an owner willing to loan it out for a test run. With salt checked off the list, the pair had their matzo certified kosher — but not kosher for Passover, which requires that only Jewish people make the matzo, plus a few other unwieldy religious rules.
They started doing [food] because they had something they wanted to make. I like these people a lot. You want to know what is really going on these days, especially in Colorado. We can help you keep up. The Lookout is a free, daily email newsletter with news and happenings from all over Colorado.
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For performers and ticket information, click here. He's a guy from Georgia named Randall Copeland. His job is to keep it running fast and efficiently. But then there's this on-site regulator he has to answer to. He takes me to his office, which seems more like the library of a yeshiva.
We have, obviously, a large amount of traditional law texts behind you. That's the Shulchan Aruch. Rabbis debated this issue for centuries, and gave a very precise time limit for how long dough can be left uncooked.
That rule says that once the water and the flour have kissed and formed that batch and you start agitation, you have to have it in the oven, cooking, in 18 minutes.
The dough doesn't get to the oven within that 18 minutes. That's going to cost you. COPELAND: We have to stop, clean those lines - strip off all that dough, throw it away; clean the lines just as if you were starting fresh for the day; and restart the whole process.
Matzo dough can't include any additives at all, including those that make modern bread production more efficient. The dough can never be folded or misshapen. The oven temperature can't drop below degrees by Jewish law, even though degrees would be more than enough to cook matzo. There are so many potential missteps that Horowitz has five kosher law experts stationed throughout the factory.
They're toting clipboards; they wear these white smocks over their traditional Hassidic, black jackets. We saw one guy in a hardhat with the word "rabbi" printed across the front. If anything doesn't look kosher, they can pull a lever that stops the operation, diverts the matzo into a waste bin. Rabbi Horowitz says yes, of course all these rules are hard to follow.
They have to be hard to follow. If there wouldn't be difficulties, it wouldn't be a matzo. Copeland estimates that kosher law add abouts 20 to 30 percent to the cost of production. This product image released by Martha Stewart Living shows a recipe for chocolate covered matzo, topped with nuts and dried fruit. The holiday, which commemorates the end of slavery for the Hebrews in ancient Egypt, calls for Jews to avoid leavened grain in products like regular pasta and bread, so it's matzo's biggest moment of the year.
But lasagna? But it was like a little challenge, what to do with the matzo. In recent years, matzo has undergone a makeover as the people who churn it out -- by hand or machine -- and the people who eat it have come up with new recipes and flavors for the large cracker with a big place at the Seder table -- but a bad rep in the taste department. Matzo has been this undiscovered ingredient waiting to be used beyond just kind of breaking it at the Seder," she said.
This year, Passover begins the evening of April 14, and at Kritzer's house in Austin, Texas, where she often hosts Seders, matzo has some new buddies.
In addition to boxed matzo, from onion-poppy to chocolate-covered, we now have Matzolah, a commercial matzo granola that was 35 years in the making in Wayne Silverman's kitchen. He put it on the market last year, after selling it in stores briefly over a decade ago, and earned accolades at Kosherfest, an annual showcase for kosher foods.
There's maple nut, whole wheat maple nut and gluten-free cranberry orange. And when they see a product for Passover they say, 'Oy, Passover. Even worse. Doug Freilich of Middletown Springs, Vt. He started production about six years ago with help from his wife and two daughters. He makes his matzo in the more traditional round shape using grain he grows and grinds himself, then pops it into his wood-fired oven and wraps it in parchment paper with a delicate tie before gently placing six pieces in metal tins of bright green, red and yellow.
Freilich sells online and ships around the country, also using simple cardboard boxes.
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