There are a bunch of things I don't try at home because I have a pre-conceived notion that it's going to be hard... beyond my reach in the kitchen... what I've realized is that I want to tap my inner kitchen Goddess and fear nothing & making everything! LOL! Thus, DIY Cooking Nation!! I was afraid to make homemade crepes- now I make them like an old pro... I was too nervous to make my own pasta & now I try to think of different variations to spruce up basic recipes.... Another one on my bucket list is spaetzle. I'm not even sure I've ever had spaetzle, but I've always felt like- gosh this is probably complicated to make, I shouldn't even try. HA not today!! Tonight's dinner is going to be veal cutlets, oven baked corn & spaetzle! I'll post a follow up to tell everyone how it went!
Hey- if anyone wants me to try out something they are too chicken poop to make in their own kitchen send the suggestion to me at diycookingnation@yahoo.com and I'll give it a try!!
Crossing fingers it comes out well....
Well, here is the feedback.
ReplyDelete1. I think my batter was too thick. It was too difficult to push through a strainer (I see why people have spaetzle makers) by the end I got so frustrated I just started to drop it in and I ended up getting dumplings).
2. I got both the correct texture and the incorrect texture. It reminds me as a cross between pasta and dumpling.
3. I don't think I can try pushing it through the strainer again & if I was interested in making it again I'd get the spaetzle maker.
4. It was a lovely change of pace from any of our usualy sides-- I think I could probably refine the recipe I used a bit :)
If YOU Have any great spaetzle recipes or tips please email them to diycookingnation@yahoo.com THANKS!