luisa_calif
Well-known member
I have one that sort of looks like a garlic press, only bigger and the container is about the size of a half can. I thought I might pour in about a half cup of the batter over boiling water.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
QUESTION: Do you think I can use a potato ricer for making spatzle?
- Thread starter luisa_calif
- Start date
luisa_calif
Well-known member
The holes are 3/16 inches across the diameter. there are 3 changeable
"plates." Two have the same size holes but on one the holes are 1/8 inch apart and the other the holes are 1/4 inch apart.
"plates." Two have the same size holes but on one the holes are 1/8 inch apart and the other the holes are 1/4 inch apart.
luisa_calif
Well-known member
What was the technique?I have an old flat one.I'm afraid the batter would be messy to handle on it.
barbara-in-va
Well-known member
I just used by flat, large hole grater last week to make spaetzle. Don't know any other way...
so it seemed to work fine for me. Not sure if the spaetzle was the right size or shape but it was very tasty alongside Richard in Cincy's German Honey Mustard Pork Roast. The honey mustard sauce was just delicious on the spaetzle!
The recipe I used had you drop it into the boiling water, when done remove it to a bowl of ice water. Drain thoroughly and put into a saute pan to get a bit browned. YUM!
so it seemed to work fine for me. Not sure if the spaetzle was the right size or shape but it was very tasty alongside Richard in Cincy's German Honey Mustard Pork Roast. The honey mustard sauce was just delicious on the spaetzle!
The recipe I used had you drop it into the boiling water, when done remove it to a bowl of ice water. Drain thoroughly and put into a saute pan to get a bit browned. YUM!
music-city-missy
Well-known member
Luisa - that is what I have always used....
I have a large white one I think I got at WS and it has three interchangable plates - think I use the one with the largest holes. I gave in and asked the German restaurant that I used to frequent and they showed me what they used - Krull spaetzle press and it looks like a big metal version of the potato ricer.
I also bought one of the ones that looks like a grater with this little box that slides back and forth but it's messy and doesn't work nearly as well. I think there must be some other spaetzle recipes out there that are more like a gnocci or pasta dough to work well with that version.
I have a large white one I think I got at WS and it has three interchangable plates - think I use the one with the largest holes. I gave in and asked the German restaurant that I used to frequent and they showed me what they used - Krull spaetzle press and it looks like a big metal version of the potato ricer.
I also bought one of the ones that looks like a grater with this little box that slides back and forth but it's messy and doesn't work nearly as well. I think there must be some other spaetzle recipes out there that are more like a gnocci or pasta dough to work well with that version.
luisa_calif
Well-known member
Well, I made a trial run (1/3 of a recipe) and used the ricer. I think that...
it is the same thing as you have Missy. I think it was meant to be used for spaetzle when the plate with the larger holes spaced further apart is used. I ended up using the presser part but found I had to push it through fast to get longer pieces. They worked out fine. I just think spaeztle is a messy business, but quick. Very tasty with a bit of butter & pepper. I served it with chicken artichoke sausages.
Next question: Can I make it ahead? (my feeling is probably not.) I plan to make it with the Black Forest dinner next Saturday. My plan now is rabbit in mustard cream sauce but that mustard pork sounds very good too.
it is the same thing as you have Missy. I think it was meant to be used for spaetzle when the plate with the larger holes spaced further apart is used. I ended up using the presser part but found I had to push it through fast to get longer pieces. They worked out fine. I just think spaeztle is a messy business, but quick. Very tasty with a bit of butter & pepper. I served it with chicken artichoke sausages.
Next question: Can I make it ahead? (my feeling is probably not.) I plan to make it with the Black Forest dinner next Saturday. My plan now is rabbit in mustard cream sauce but that mustard pork sounds very good too.
luisa_calif
Well-known member
REC: Spaeztle: 2 &3/4 cup flour, 1 cup water, 1 tsp water, 3 eggs.
(make that 1 tsp SALT, not water) mix until smooth with a whisk. Bring 3 quarts water (1 tsp or so salt added) to boil. Put batter through any device described above, right into water and cook gently & briefly until the noodley looking stuff comes to top. Fish out with whatever thingie with holes you have handy ( I used a ravioli scoop). Drain well, then toss into another bowl, adding a bit of butter each time you dump more in. Pepper is good in it too. When done with all the batter you can keep the spaeztle warm by putting the bowl over the hot water pot & cover it.
(make that 1 tsp SALT, not water) mix until smooth with a whisk. Bring 3 quarts water (1 tsp or so salt added) to boil. Put batter through any device described above, right into water and cook gently & briefly until the noodley looking stuff comes to top. Fish out with whatever thingie with holes you have handy ( I used a ravioli scoop). Drain well, then toss into another bowl, adding a bit of butter each time you dump more in. Pepper is good in it too. When done with all the batter you can keep the spaeztle warm by putting the bowl over the hot water pot & cover it.
Luisa, I use the recipe from Joy Of Cooking.....
the 60's edition. It's not as runny as a batter, but too wet to becalled a dough.
I place my steamer rack over a large pot of boiling water, use a plastic board scraper to scoop up a glob of batter, drop onto the rack, then use the flat side of the scraper to push the batter across the holes, so it goes thru and into the water. Repeat until all batter has been dropped into the water. Work quickly, as they cook in just a short time.
the 60's edition. It's not as runny as a batter, but too wet to becalled a dough.
I place my steamer rack over a large pot of boiling water, use a plastic board scraper to scoop up a glob of batter, drop onto the rack, then use the flat side of the scraper to push the batter across the holes, so it goes thru and into the water. Repeat until all batter has been dropped into the water. Work quickly, as they cook in just a short time.
REC: Spaetzle (Essex House)...
Spaetzle
Serving Size : 6
3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water -- or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper
In a large mixing bowl combine the flour and salt and make a well in the center.
Whisk the eggs with the water and pour them into the well. By hand or with a
wooden spoon, begin whisking the egg mixture, drawing in a little flour each
time you whisk, until you have a thick, wet doughy mixture. Continue working the
dough, picking it up as you whisk to incorporate air into the mixture and make
it a little bubbly. It should be a thick, "dropping" consistency.
There are several ways to form spatzle. The old-fashioned German way is to use a
cutting board: spread the dough flat on the board, then with a flat spatula, cut
little ribbons off the edge and push them into rapidly boiling salted water. Or,
use a spatzle press, similar to a potato ricer but with less holes, it in fact
looks like a giant garlic press. The idea is to push the dough through holes
about 3/8 inches in diameter and let them fall into the boiling water - a
colander with large holes will work well. If using a colander, use a large metal
spoon to push the mixture through the holes. When the spatzle rise to the
surface of the boiling water, give them a gentle stir and cook for about 20
seconds more, then drain briefly in a clean colander before tossing with butter,
salt, and pepper. Serve immediately.
We made spatzle every night at the Essex House and used a colander. It was the quickest way to get lots of noodles. We would refresh them in cold water and coat with a little butter to stop them from sticking to one another.
Spaetzle
Serving Size : 6
3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water -- or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper
In a large mixing bowl combine the flour and salt and make a well in the center.
Whisk the eggs with the water and pour them into the well. By hand or with a
wooden spoon, begin whisking the egg mixture, drawing in a little flour each
time you whisk, until you have a thick, wet doughy mixture. Continue working the
dough, picking it up as you whisk to incorporate air into the mixture and make
it a little bubbly. It should be a thick, "dropping" consistency.
There are several ways to form spatzle. The old-fashioned German way is to use a
cutting board: spread the dough flat on the board, then with a flat spatula, cut
little ribbons off the edge and push them into rapidly boiling salted water. Or,
use a spatzle press, similar to a potato ricer but with less holes, it in fact
looks like a giant garlic press. The idea is to push the dough through holes
about 3/8 inches in diameter and let them fall into the boiling water - a
colander with large holes will work well. If using a colander, use a large metal
spoon to push the mixture through the holes. When the spatzle rise to the
surface of the boiling water, give them a gentle stir and cook for about 20
seconds more, then drain briefly in a clean colander before tossing with butter,
salt, and pepper. Serve immediately.
We made spatzle every night at the Essex House and used a colander. It was the quickest way to get lots of noodles. We would refresh them in cold water and coat with a little butter to stop them from sticking to one another.
music-city-missy
Well-known member
Yes you can make ahead and that is what I prefer...
I like to make them ahead and let them cool and refrigerate. Then I give them a quick saute with butter and get some of them a little crispy brown surface. Actually, I usually carmelize some onions and mushrooms in butter then add the cold spaetzle. So good you don't even need anything else. I wouldn't make them more than one to two days ahead at the most though.
One thing I will warn you about it to QUICKLY take apart the ricer as soon as you get the last batch in the water. The batter is like glue and if the least little bit gets in the joints and starts to sit you will have a real challenge on your hands. I was making it fresh one night and going straight to the table with it for company so I just put the whole ricer in the sink to soak but some of the batter got in between and really stuck! It took vice grips and a lot of swearing under my breath to get it apart.
I like to make them ahead and let them cool and refrigerate. Then I give them a quick saute with butter and get some of them a little crispy brown surface. Actually, I usually carmelize some onions and mushrooms in butter then add the cold spaetzle. So good you don't even need anything else. I wouldn't make them more than one to two days ahead at the most though.
One thing I will warn you about it to QUICKLY take apart the ricer as soon as you get the last batch in the water. The batter is like glue and if the least little bit gets in the joints and starts to sit you will have a real challenge on your hands. I was making it fresh one night and going straight to the table with it for company so I just put the whole ricer in the sink to soak but some of the batter got in between and really stuck! It took vice grips and a lot of swearing under my breath to get it apart.
luisa_calif
Well-known member
COOL! Thanks everyone for all your input!
I don't think anyone mentioned a colander, which can also be used...
just put the batter in the colander and continue to scrape the "globs" off with something like a rubber spatula or knife.. and into your simmering liquid. I've never tried this (I have a spaetzle-maker) but this is what I've read.
just put the batter in the colander and continue to scrape the "globs" off with something like a rubber spatula or knife.. and into your simmering liquid. I've never tried this (I have a spaetzle-maker) but this is what I've read.