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Old 12-14-2014, 09:00 AM   #11
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Thanks, Kayelle! I bought this one a year or so ago, but my batter was too runny and it blew apart in the boiling water. I like the pot lid design, but since I already have this one, I'd like to try it again. Have you or Andy used it before? Also, can you describe what the consistency of the batter should be?

Amazon.com: Norpro Spaetzle Maker: Graters: Kitchen & Dining
We have one very similar to that. I haven't tried WP's recipe yet but have printed it off and probably will the next time I make as it looks good. However, the recipe I've always used makes a very, very thick batter. It probably would drop thru the holes by itself eventually but you'd be waiting a while.

The recipe I've always used does NOT have nutmeg in the batter but the browned butter is flavored with fresh sage. I didn't like the crispy, almost burned texture of the sage after the butter browned if all of it is put in at once so used 2 batches of sage, the first started with the butter until it was just very, very slightly turning brown, then off heat, pick out the current sage and replace with fresh. Obviously, you don't want to chop up the first batch too much because you'll be standing there picking forever if you do.

Oh, I don't let it come to a rolling boil either, just kind of a moderate boil. Could that be why they blew apart?
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Old 12-14-2014, 12:38 PM   #12
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If the recipe from WP is followed exactly, it produces a thick batter that looks just like this. In my opinion, it shouldn't be so thin it will fall through the holes without pressure. That's the reason I didn't buy the other pictured Spaetzle makers. I agree the water should not be at a full blown hard boil.

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Old 12-14-2014, 12:41 PM   #13
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It's been a while since I tried it, so I don't remember how hard the water was boiling. Thanks for the tips

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Old 12-14-2014, 03:56 PM   #14
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All excellent tips
I will ask Santa to bring me this from my Amazona wish list
and then try WP's recipe (I saved that to my folder)
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Old 12-14-2014, 05:06 PM   #15
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All excellent tips
I will ask Santa to bring me this from my Amazona wish list
and then try WP's recipe (I saved that to my folder)
To be honest Kgirl, my new pictured tool is a step up from my old homemade "drilled holes pie pan" with a makeshift scraper. It worked "ok" but too small to fit over a large pot of boiling water.
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Old 12-14-2014, 05:52 PM   #16
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I've seen this one at the kitchen store in the outlet mall
http://www.amazon.com/Norpro-3128-Sp.../dp/B00004UE89
My SIL had one similar to it, and her batter is a bit on the thin side,
she's Germany and I'm Danish (not a big difference, the town that my greatgrandfather is from is now part of Germany), so that could be the difference as to how she makes her spaetzle, she even pronounces it differently.
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Old 12-14-2014, 06:43 PM   #17
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Originally Posted by Kaneohegirlinaz View Post
I've seen this one at the kitchen store in the outlet mall
Amazon.com: Norpro Spaetzle Maker: Graters: Kitchen & Dining
My SIL had one similar to it, and her batter is a bit on the thin side,
she's Germany and I'm Danish (not a big difference, the town that my greatgrandfather is from is now part of Germany), so that could be the difference as to how she makes her spaetzle, she even pronounces it differently.
Yes, that's the same style that Andy, GG and MT have. I looked for a long time for one that would be useful for a thicker batter, and thus a more substantial noodle.
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Old 12-15-2014, 07:25 AM   #18
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Yes, that's the same style that Andy, GG and MT have. I looked for a long time for one that would be useful for a thicker batter, and thus a more substantial noodle.
Actually, the batter (or I guess we should form a new term, bat-ough or datter) from my recipe looks like your picture. Sliding the box back and forth on the grates of the type Andy, GG and we have creates the pressure that your scraper does and forces the mixture thru. It's 2 different methods of obtaining the same results, although I'd say yours probably is easier to clean since it doesn't have to be taken apart and the batter cleaned out of the corners and tracks of ours.
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Old 12-15-2014, 08:29 AM   #19
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Yes, that's the same style that Andy, GG and MT have. I looked for a long time for one that would be useful for a thicker batter, and thus a more substantial noodle.
Exactly my thoughts Kayelle.
My SIL spattzle was kinda on the skimpy side, whereas as gg-ma's
had 'tooth' to it.
DH is not the biggest fan of German foods, but he's only had SIL's
food, not mine. (maybe `cuz I haven't cooked much of it )
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Old 12-15-2014, 11:54 AM   #20
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Oh, you guys. Now I have to make spaetzle for dinner tonight. I usually just simmer it in homemade chicken stock, kind of like chicken and dumplings. A wonderful comfort food.
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