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Old 12-13-2014, 04:09 PM   #1
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Tips on Spaetzle

I posted this on last night's dinner thread but I thought it would be useful in the pasta forum so it doesn't get lost.

Quote:
Originally Posted by Kayelle
I'll be glad to post everything I've learned about Spaetzle tomorrow Kgirl.
I'm so happy about it turning out better than it ever has for me tonight.


OK kgirl and GG.....this is my new equipment.
Amazon.com: Kuchenprofi Spaetzle Lid & Scraper in 18/10 Stainless Steel: Pasta Makers: Home & Kitchen

Yes, it's slightly expensive but I've fooled around with makeshift and inferior equipment long enough. The next best thing to this that I've used is a metal pie pan drilled with holes. This however, fits on the top of my large pot of boiling water and the included scraper is perfect.

I've also learned that it's better to make your Spaetzle early in the day, or even the day before making the main dish. That way, only the last step of browning it in butter remains to be done at the last minute.

I've also learned that following this superior recipe and method exactly, has given me the best results ever!

Spaetzle Recipe by Wolfgang Puck

----------------------------------------------------------------------------

Who enjoys making and eating Spatzle?
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Old 12-13-2014, 05:09 PM   #2
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Kayelle, I've been using the same recipe for years. My spaetzle maker is a little different.
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Old 12-13-2014, 05:26 PM   #3
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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?

http://www.amazon.com/Norpro-3128-Sp.../dp/B00004UE89
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Old 12-13-2014, 05:45 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
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?

http://www.amazon.com/Norpro-3128-Sp.../dp/B00004UE89

GG, that's the one I use too. The recipe Kayelle linked works with your spaetzle maker. The batter has to be just thin enough to flow through the holes on it's own.
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Old 12-13-2014, 05:51 PM   #5
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Thanks
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Old 12-13-2014, 06:31 PM   #6
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Quote:
Originally Posted by Andy M. View Post
Kayelle, I've been using the same recipe for years. My spaetzle maker is a little different.
Actually it's thanks to you Andy that I became aware of this WP recipe. It was at the bottom of the Hungarian Goulash recipe of his that you recently posted. It's truly a superior recipe and just as important as the precise method. Wolfgang Puck certainly should know how to make Spaetzle properly.
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Old 12-13-2014, 07:35 PM   #7
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I posted mistakenly in the dinner thread... didn't see this thread.
@Kayelle and @Andy m, do you guys the recipe to the letter?
By that my mean, 1/4 teaspoon of freshly grated nutmeg seems like alot to me.
Also, do you both use peanut oil? Not an oil that I keep on hand, I have Canola and Olive oil.
I seem to remember my greatgrandma using melted butter and browning it almost as she heated it back up again before serving, with a sprinkle of was it parsley? I should ask my Mom again.
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Old 12-13-2014, 08:09 PM   #8
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I posted mistakenly in the dinner thread... didn't see this thread.
@Kayelle and @Andy m, do you guys the recipe to the letter?
By that my mean, 1/4 teaspoon of freshly grated nutmeg seems like alot to me.
Also, do you both use peanut oil? Not an oil that I keep on hand, I have Canola and Olive oil.
I seem to remember my greatgrandma using melted butter and browning it almost as she heated it back up again before serving, with a sprinkle of was it parsley? I should ask my Mom again.
Kgirl, usually I'm the world's worst at following a recipe exactly, but I did just that this time. I've had so many near misses with Spaetzle that I chose to put my complete faith in every single word. I'm glad I did, and that it turned out so perfectly.
No, it was not too much nutmeg, and I did use peanut oil. I'm surprised you don't have peanut oil as it's used a lot in Asian cooking.

Be sure to read and follow the method carefully...it's well worth it.
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Old 12-13-2014, 08:25 PM   #9
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I posted mistakenly in the dinner thread... didn't see this thread.
@Kayelle and @Andy m, do you guys the recipe to the letter?
By that my mean, 1/4 teaspoon of freshly grated nutmeg seems like alot to me.
Also, do you both use peanut oil? Not an oil that I keep on hand, I have Canola and Olive oil.
I seem to remember my greatgrandma using melted butter and browning it almost as she heated it back up again before serving, with a sprinkle of was it parsley? I should ask my Mom again.
I tend to follow a recipe unless it turns out poorly or I want to change an ingredient I don't like. I use peanut oil because I have it.
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Old 12-13-2014, 10:25 PM   #10
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Hmmm, Okay then, we need to try this, with the 1/4 teaspoon of freshly grated Nutmeg and I will get some Peanut oil.
And yes, alot of 'asian cooking' does use peanut oil or any other 'neutral oil' really. In Hawaii, you didn't see that too much, mostly because it was so much more expensive than canola oil.
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