Learn how to make a Spätzle/Spaetzle Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this fast and easy Spätzle/Spaetzle recipe!
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@foodwishes5 жыл бұрын
Check out the recipe: www.allrecipes.com/Recipe/260576/Spatzle-aka-Spaetzle/
@xino_z4 жыл бұрын
😍🙋🏻♀️
@worldhello12344 жыл бұрын
Alternatively you could you a wooden board and a knife, keep the dough moist and scrape it into the pot of boiling water.
@ramikla_1464 жыл бұрын
Food Wishes I would cook that pasta into like a BBQ or a Cheese sauce
@dominiccrimmings69254 жыл бұрын
I dated a German girl for 8 years and she used to make this from the recipe her Grandma gave her and my GF's Mum used to make for me when I visited Germany - that was 10 years ago and I'd forgotten how much I liked it until I made it to this recipe after seeing it on Food Wishes and it's pretty much spot on. Chef John #Legend
@modki4 жыл бұрын
Shpeht-zahl
@NeverMind3537 жыл бұрын
As someone who comes from the region where Spätzle were invented, I gotta say you nailed this recipe. Except for the cayenne, but hey. You are the Jesse Pinkman of the cooking world, so that's your signature ingredient. A tip, Spätzle is amazing with copious amounts of cheese (Kässpätzle - basically made like Mac n Cheese) and caramellized onions.
@_arman_7 жыл бұрын
Ahhh Kässpätzle sounds SO good! I'll have to try that one day. Thanks.
@rachelzimet83107 жыл бұрын
Thank you so much for the info!! I'll have to try this :D
@TimConstermock7 жыл бұрын
^this Kässpätzle + Zwiebelrostbraten are 10/10
@keepXonXrockin7 жыл бұрын
Tim Constermock dat username tho 👌
@ChozoSR3887 жыл бұрын
I think I just felt my taste buds twitch. In a fantastic way, of course. This with cheese and onions? Yes, please! Maybe even with a cheddar and beer sauce! I think that would not only compliment the onions, but taste absolutely divine!
@BischKing2 жыл бұрын
German here. Small things i learned from my mother: There are 3 types of spätzle that im aware of. 1. Small ones like yours called knepfle or knöpfle done with a Spätzlehobel 2. Long, thin and irregular done with a special board (Spätzlebrett) on which you cut the dough directly into the water 3. Long and thicker ones that are pressed with something kinda like a potato press (might actually work :D) called a Spätzleschwob The consistency of dough you need depends on the method of making the Spätzle. In my opinion the thicker the dough the better but with a very thick dough you can only use method number 2 which is def. the most time consuming. method number 3 is a great compromise. When it comes to dishes: As a side dish as is. pour some sauce or gravy on those bad boys and enjoy. prefered method would be number 2 as a side dish with browned butter like in the video (little tip even more butter and some breadcrumbs make them very nutty and delicious).This works well for ones you froze. Pref. method nr. 3 Käsespätzle (cheese-spätzle) a dish on its own. molten cheese (has to be good cheese), spätzle, crispy onions do i have to say more? any method you want. And here are some tips for your spätzle-making journey : Use a slightly courser grind of flour if possible (the dough is thicker without beeing even stickier than it already is) there is special Spätzle-flour but i think thats hard to find outside of germany You dont need yogurt or creme fraiche they just need some water (some people dont even use water and just use flour, eggs and salt) Never do small batches of dough. way too much work... especially bc they freeze very well. But do do small batches in the water itself or they'll stick together A rolling boil could destroy them so just stir/swirl the water before dropping them in They are done when they float to the top Have a second pot with cold water next to your boiling pot to transfer them to, the cold water stops the cooking and they loose the starch-coating and wont clump afterwards. thats very important if you want to freeze them.
@fritzboxtdeinemutter1942 жыл бұрын
I almost cried when he put in creme freche
@BischKing2 жыл бұрын
@@fritzboxtdeinemutter194 thats not gonna be horrible. They wont be as firm.. but hey we arent italien we wont throw a fit if someone slightly changes german recipes
@fritzboxtdeinemutter1942 жыл бұрын
@@BischKing tell that my old swabian grandma😂😂😂
@BischKing2 жыл бұрын
@@fritzboxtdeinemutter194 honestly theres probably a neighbor of hers with a way worse spätzle recipe than chef johns... I live in munich now and what they sell as Käsespätzle over here is a crime and way worse than some creme fresh in the dough
@nomadmarauder-dw9re Жыл бұрын
@@BischKing sell? And you buy something so easy to make? My 1st batch was a basic fresh pasta forced through a cheap plastic colander. BTW, it was commented on favorably by the sous chef of a 3 star restaurant. So, next time you are at the store, see if they have flour, salt, and eggs. And a cheap plastic colander. You're welcome. Bon Appetit Y'all.
@KleinesMaunz6 жыл бұрын
As someone who comes from the region where Spätzle were invented and I made them a lot: Spätlze are made just by 1 egg per 100gramm flour. and a little water. That's it! Put them in saltet water to boil until they float on the top. then they're done. Small ones like you made are called "Knöpfle" means little buttons. longer ones are spätzle. which ones you make depends on the amount of water you put in. the more liquid the batter, the longer they get. greetings from a swabian
@Sierraone14 ай бұрын
" Spätlze are made just by 1 egg per 100gramm flour. and a little water." No. there is not "the" spätzle recipe. basically every grandma has her own. Some use 1egg per 100gramm flour, some use 1 egg per 50 gramm flour. Some use all full egg, some add extra egg yolk. It's like with any kind of pasta. flour + liquid, and spätzle are just nudels with an amound of extra liquid.
@shaunsmith95264 жыл бұрын
I made this for dinner tonigjt and my wife loved it. Too bad I'm sleeping on the couch tonight because I did his intonation all evening and my wife can't stand my voice.
@aliyahbah25944 жыл бұрын
AAHHAGAG
@brianwhite95553 жыл бұрын
Can you imagine Chef John making recordings for Talking Books? :)
@marie-suzankalogeropoulos92492 жыл бұрын
😂😂😂
@delynndehardt18598 ай бұрын
He has great recipes, but I always speed the videos up because the sing-songy thing sounds like its from the speed & not just the way he talks.
@chrisc96116 ай бұрын
Isn’t that called uptalk?
@williammoore74822 жыл бұрын
My mother-in-law who was from Switzerland taught me how to make Spaetzle. I love allowing it to cool a bit on a sheet pan and then into the frying pan with some butter. So yummy. She added a bit of cream of wheat and Freshly ground nutmeg in her recipe. The kids always liked theirs with cheese. Precious memories. I treasure her pan to this day. God rest her soul
@bhaggen7 жыл бұрын
In Switzerland we layer the cooked "knöpfli" with grated cheese between the layers, then toss on a Rolex watch for garnish.
@timmteller8714 жыл бұрын
Das klingt nach den schwäbischen Kässpätzle :)
@jenniferandrews65564 жыл бұрын
i think all of Germany enjoys Kässpätzle...I know I DO!!!! Better than any mac and cheese
@timmteller8714 жыл бұрын
Its the best version of Mac&Cheese out there. The stuff that makes it so amazing is the alpine mountain cheeses from Austria, Switzerland and Germany. Unbeatable and no one can recreate it accuratly outside of the Alpine region :)
@jenniferandrews65564 жыл бұрын
@@timmteller871 I was born and raised in Germany.....Tonight I am actually making Kässpätzle and Bratwurst for dinner. I found this because I was curious if there are Americans attempting to make Kässpätzle and found this. I love Chef John and food wishes. Meine Mama and me always watched him together. He has a great voice to listen to. But boy I MISS REAL GERMAN Kässpätzle ....cheeses in American stores can be very lackluster of choices.
@timmteller8714 жыл бұрын
Same. I come from Oberschwaben, very close to the Alps. We actually have a traditional (Käs) spätzle rezept in our family :) I watch Chef John because hes a good cook :D
@danibrontale51527 жыл бұрын
Hey Chef John, you forgot the most important ingredient: Some grated nutmeg for the dough! With fine greetings from Germany ;-)
@kirbyculp34494 жыл бұрын
Jon Townsends & Sons has a monopoly on the YT nutmeg market.
@tumerica4 жыл бұрын
Was thinking the same!
@Learnamericanenglishonline4 жыл бұрын
I agree. You don't need a lot--just a little, but it makes a difference.
@rustydog12364 жыл бұрын
I was about to berate him
@arthas6404 жыл бұрын
@@kirbyculp3449 why havent they done a collaboration? Is it because they cant decide on a nutmeg centric dish vs a cayenne flavored meal and cant compromise? I need to seem them work together on a recipe
@starlittle187 жыл бұрын
Nice. In Hungary we have a very similar one. We call it "nokedli". It has loads of ways to make it but the method is the same. We serve it with stews or eggs. It's the fastest side dish ever. Love it.
@wpl955g97 жыл бұрын
Bernadett David My great grandparents were Hungarian, so lots of recipes came from that side. Chicken Paprikas with nokedli/spaetzle was one of them.
@MrValetol7 жыл бұрын
Bernadett David and in slovakia we have Halusky, its simmilar but with potato in batter
@thephidias4 жыл бұрын
@@wpl955g9 Nokedli must be from Austrian (Nockerl) and related to Gnocchi.....
@Mate2Frio6 жыл бұрын
I made these tonight. So easy, uncomplicated and delicious. They were added to chicken soup.
@timokohler6631 Жыл бұрын
Those look lovely, and as a Swabian, thanks for presenting our favorite side dish to the world.
@majorhavok94237 жыл бұрын
My trick is I put the batter in a ziplock bag and cut a corner bottom end off slightly. Then use it as a pastry bag and squirt it in to the boiling water. A lot easier!
@acbeaumo7 жыл бұрын
Nice alternative method!
@getstarted50807 жыл бұрын
sounds like a lot of squeezing though...
@bentleyr00d7 жыл бұрын
Kinda like tiny funnel cakes
@berenicebauer727 жыл бұрын
Major Havok my mom used to mix them on plate then let it slide off the plate and shave it off into the boiling water with a knife. She learned from her aunt who came from Stuttgart.
@nycbklynrmp7 жыл бұрын
hmmm i would also think letting it air-out so to speak will make it tighter and easer to cook , maybe be even fry like rice?
@CornbreadOracle2 жыл бұрын
This winter I did make this recipe with the cider braised pork shoulder. It was a great pairing. I was surprised at how much I liked the spaetzle. I think it’d make a wonderful chicken and dumplings also.
@julieden18207 жыл бұрын
The narrator makes me feel like I'm on a roller coaster the way his voice goes up and down 😂🤣😂
@scottblackwell57894 жыл бұрын
Julie Dennitts-See, and I thought I was the only one. Sounds like he’s gasping for air by the end of each sentence. Not sure if that’s called inflection, but it’s certainly odd.
@josephgeubtner4 жыл бұрын
Yeah i hate it
@thephidias4 жыл бұрын
Same here, but you do get used to it and I even kind of like it now. It's his signature.
@Countrylifedreaming4 жыл бұрын
I agree
@abracadabra4634 жыл бұрын
It took me a while to get used to it but his recipes are the best!
@Jack-qv8qc4 жыл бұрын
You are continuously in mid sentence tone with commas, rarely hitting the lower tones heard to notify the end of the sentence. My heart is elevated the whole time and you won't stop squeezing it with your vice grip. I'm going to die.
@crackbaby887 жыл бұрын
I made this last night for my fiancé and his brothers and they loved it and were very impressed. They're German and we were in Germany last Oktoberfest and they said it was the real deal :) I was very proud. Thanks chef!
@DLorenz197 жыл бұрын
@Chef John / Food Wishes I'm German and these are actually "Knöpfle" which translates to "small buttons", they originally come from Schwaben, one of the seven Parts of Bavaria (I'm living there). It's called buttons because one end turns blunt when the dough-drop hits the surface of the water, while the other end remains pointy. For real Spätzle you need a narrow and wet board where you spread on a thin layer of dough. Then you need some sort of spatula shaped like a butter-knive or a dough-card to scrape of small shavings of that dough right into the boiling water. ....there you are, otherwise you are always doing a great job and sorry for my broken english :)
@entrepreneursfinest2 жыл бұрын
Excellent comment and very true. This recipe needs nutmeg.
@alexanderverdoodt7 жыл бұрын
Yes käsespätzle ! This is my favorite dish, ever since I was a young child. The memories this brings back of going on holidays to Germany, Austria and Swiss. They make this dish in different countries and regions, not just Germany. None of them add cayenne, their loss. Just when I thought I couldn't love this channel more. They say the way to a man's heart is through his stomach. Thank you so much, Chef John!
@ChozoSR3887 жыл бұрын
Real quick question? Is the 'd' before the 't' in your last name silent? Never was entirely sure about that kind of thing.
@alexanderverdoodt7 жыл бұрын
the t is silent and serves no function, but I didn't choose that name,it's pronounced ver-dough-t
@PoliticallyDonutTasty7 жыл бұрын
Alexander Verdoodt Don't forget the beautiful dried onions and the smell of the cheese.
@alexanderverdoodt7 жыл бұрын
indeed !
@tonyhudson8698 Жыл бұрын
@@PoliticallyDonutTasty Dried onions???, please explain, give me more Information. Thanks in advance. Cheers to you from CHCH, NEW ZEALAND.
@hangfire50057 жыл бұрын
So you made some dumplings. You think your spaetzle now or somethin?
@rachelzimet83107 жыл бұрын
nice.
@joedugas94627 жыл бұрын
tssss...good one!
@matthewantonello50297 жыл бұрын
that might be the perfect reply for a chef john video
@PaleHorseShabuShabu7 жыл бұрын
*you're
@kaktees7 жыл бұрын
That don't impress me much
@pierrerossouw60835 жыл бұрын
Ah Chef, we love you! Yes, your pronunciation made me hide under the table. But your execution was actually pretty damn near perfect. Your sense of humour and the fact you don't take yourself too serious makes each video you make an absolute joy to watch. I am so happy to have found this channel.
@karlaristow38163 жыл бұрын
"I would make these even if they were hard and complicated"....I have made these every holiday but did not do the butter step. I can hardly wait to do so....I cannot tell you how much I love your channel...the expert advice, the happy chef, the lighthearted humor, the excellent tutorials...thank you soooo much.
@enma12197 жыл бұрын
This guy kills me!!!! "Ok, there's a very old German saying... That I just made up".
@topkekbieri7 жыл бұрын
Chef John really is something else. Great cook, great recipes and a funny presentation. By far one of the best cooking channels!
@tamerat37945 жыл бұрын
He's very funny and makes me smile as I listen to the tone of his voice!
@ChipsAplentyBand7 жыл бұрын
A great recipe for a great dish! I've been making these since I was first introduced to them in high school (ahem…45 years ago) at a dinner put on by my German language teacher/class. There are spätzle presses you can buy-get an all metal one if you do-which work more or less wonderfully for making the right size/shape of noodle, but of course the old school version has you plop several spoonfuls down on a small, wetted wooden cutting board and scrape-say with the edge end of a large spatula-little 'rolls' of batter directly into the boiling water. Another 'you surely already have this implement in your kitchen' which works well is a standard box grater…holding the grater by its handle sideways, and with the largest holes facing DOWN toward the water, you put several spoonfuls of batter inside the grater (over the boiling water) and then scrape the batter into the water using a spatula inserted into the grater through its bottom 'end.' The results are teardrop shapes very comparable to Chef John's flat grater results. Some tips from experience: 1. Spätzle are one recipe where not a tiny but even a GENEROUS grating of fresh nutmeg added to the batter is a wonderful addition. 2. If your spätzle tend to come out a little too dense/heavy, then add (something like) 1/8th Teaspoon of baking powder to the batter to make them slightly lighter. It doesn't take much. 3. Fresh out of the boiling water, spätzle are a bit larger (due to being water-logged) than they will end up being once drained. So some shrinkage is normal. 4. When in doubt, mix the batter EXTRA WELL and, if possible, at least 15-20 minutes before the dumplings are cooked. Extra mixing and/or waiting time allows the gluten to develop better. 5. The tinier the spätzle are, the better. All of us will manage to drop a honking, too-big glob of batter into the water from time to time, and to my taste the gi-normous dumplings which result don't taste quite as good as the littler ones do. So get/keep 'em all as small as possible. 6. The cooking water doesn't have to be at a rolling boil, and a near-boil is actually fine. If you like to cook these dumplings at a rolling boil and have a lot to make, keep a glass of cold water handy to replenish the pot water from time to time and to moderate the heavy boil at times when the pot is full of dumplings and is more likely to boil over (because a layer of floating dumplings helps retain the heat in the pot). 7. AIM your dumplings into the pot as well as you can. Any batter that drips onto the side of the pan (either inside or outside) or which falls onto the burner below is of course a lost cause. 8. Some recognition, acquired over time by experience, of what is a proper batter consistency is really necessary because the size of eggs can vary and will affect how moist the batter ends up being (i.e., two medium eggs will make a less moist batter than will two jumbo eggs). If in doubt about egg-to-flour ratio due to the varying size of eggs, I would recommend erring on the side of using an additional egg. 9. Black or white pepper, in addition to a modest amount of salt, is a nice addition to the batter as well. Spätzle cooked in salted cooking water are better than if cooked in plain water, but be careful to not overdo it when you salt the water. 10. Spätzle are a nice substitute for potatoes or pasta, and they go well with almost any roast meat/gravy meal. I've even made my own homemade ground turkey breakfast sausage and eaten that over spätzle. (Brown the broken-up sausage in butter and/or oil, add a couple Tablespoons of flour to make a roux, add milk to make a sawmill-style gravy, perhaps add a dollop of sour cream, then season with salt, pepper, and thyme and serve over the dumplings.)
@joshhencik18496 жыл бұрын
This is wayyyy more instructive than those "pro tips: it's not called this, it is called that!" comments.
@ennykraft7 жыл бұрын
I live in Stuttgart which is the Spätzle capital of Germany. Your recipe is great and while the idea of using a cheese grater is ingenious, the resulting noodles are more like what we call Knöple (which means little buttons) since they are rather on the dumplings side. They are still authentic and very good. Spätzle are usually thinner and traditionally they're made with a special wooden board and a flat knife by spreading the dough on the board and then scraping the dough into boiling water with the knife. If you're interested in how they're made, search for Making of Spätzle here in KZbin. It's a short video of an older woman showing someone how it's done.
@hansgrueber81695 жыл бұрын
The last time I googled "Older woman with special board and knife", it certainly was not about making food!!
@peterdoe26174 жыл бұрын
I do live in Tangstedt, near to Pinneberg. Not really southern, lol! Wanna second you: a great recipe. Very well explained! And about the others: you'll always find one who says: "Well: that's not the way we do it at home." Poor creatures. I thank you for your comment and insight. Why are we here and watch this? To learn from each other ! (John Quilter, aka Foodbusker) gave me credits for this statement. And he's a pro chef.
@alligatormonday63654 жыл бұрын
The knife and board method is how my grandma from Hamburg taught me to make it.
@debbiezigay40923 жыл бұрын
That’s how I was taught, knife and board. But I will try this way next time.
@antsy_does2 жыл бұрын
@@peterdoe2617 yep, that's because we really don't do it like that in southern Germany. Nothing wrong with comments like that, constructive criticism is part of life.
@pwoody19584 жыл бұрын
Best use of späztle I remember was in Austria. It was pan friend in brown butter, just like with Chef John, and then served underneath a hugely robust venison stew. It was just heavenly. Not so much into venison anymore, but with a beef stew, or even something wildly different like split-pea soup, they are so delicious.
@SolaRaccoon7 жыл бұрын
When my life looks dark and I don't see any reason in doing anything or achieving anything in life, I go on youtube and watch this man's videos. Chef John, you're what gets me up in the morning. You're the voice of God (or some other higher power). I'm sure of it
@brianna6777 жыл бұрын
Can you even taste the cayenne anymore, Chef John? Can you?
@D4N13L3151NK7 жыл бұрын
He mentioned it in older videos; it's not about tasting the cayenne, but the very slight amount of spice opens your taste buds so you taste the other flavours a bit better .
@JakeLovesSteak7 жыл бұрын
At this point, the withdrawal symptoms would be pretty nasty if he were to leave it out.
@BoulderCreekSteve6 жыл бұрын
cat dog i
@frankkolton17805 жыл бұрын
I think he's up to a .67 cents a day habit.
@turbojon81175 жыл бұрын
@@frankkolton1780 .67 cents? That's 2/3 of a penny. Sorry that just grinds my gears. I'm sure you are a fantastic person : )
@Krausam7 жыл бұрын
Hi, i am from germany and i like your videos a lot. Your Spätzle how you made it, is called "Knöpfle" means little buttons. Standard Spätzle are longer in shape.
@MzChelxoxo4 жыл бұрын
The spätzle maker I got on amazon makes spätzle that looks like knöpfle. I learn something new everyday!!
@rigdigwus4 жыл бұрын
Krausam depends where you are from, here these are our normal Spätzle
@gordonloessl28224 жыл бұрын
Being raised by German parent, I would agree that it was longer. Giving the appearance of noodles
@AnteFuerst4 жыл бұрын
@@rigdigwus where are you from?
@rigdigwus4 жыл бұрын
Ante UP bavaria
@Lacertus947 жыл бұрын
Those are nice looking Spätzle/Knöpfle you made! A original swabian spätzledough uses even simpler ingredients, just flour, eggs, water and salt. The dough is normally firmer so you can prepare it the traditional way by scraping it from the board (but only swabian grandmas have perfected this technique). I would love to see you take on more german food!
@Nls-nj5yw3 жыл бұрын
I had a family member that recently passed that was an absolute expert at making spatzle. Most delicious noodles ever. With a little bit of salt, they’re seriously so addicting.
@marg42293 жыл бұрын
This is about the fifth version of Spaetzle I've watched and love to watch all the tools used to form them. My Mom used to roll bits between her hands to get the noodle shape, then I've watched it with the wooden paddle and knife, two different gadgets that were bought, and now this upside-down grater. This seems like the simplest version and I have one of those graters already. I use this recipe and had formed them with a knife and thin cutting board (replacing Cayenne with freshly ground white pepper and omitting the sour cream/yoghurt addition too). Most recipes use water instead of milk. I will make these when I need some quick comfort food soup in a big mug. I usually make a few crepes, roll them up, and slice one across the roll to form thin noodles. I cheat and use some Oxo beef flavoring powder in a mug of boiling water and then add some crepe or spaetzle noodles. Thanks for sharing your technique.
@hootypatootie7 жыл бұрын
2:15 It's gonna work "grate"
@thelittlepeachie7 жыл бұрын
Max Brinker grate
@natashahall82337 жыл бұрын
*-hahaha-*
@ivorjawa7 жыл бұрын
Nothing grates quite like this guy's weird cadence. Had to stop watching.
@KobayashisEgo7 жыл бұрын
that joke is kinda cheesy.
@0nPl4n3te4rth7 жыл бұрын
Max Brinker why
@pattymiles26884 жыл бұрын
I enjoy listening to your sense of humor! It kills me every time! The food is never complicated to make and is always delicious looking!
@dcolum234 жыл бұрын
“Thats looking very gut...” 😂
@Narcoleptic-Cooldown5 жыл бұрын
Actually in Germany, we almost never eat these without some kind of sauce. Most of the time some standard meat sauce, but almost never dry. :) Nice video!
@dahrrg4 жыл бұрын
In Schwaben (where this is the national dish) there's always extra sauce on the table, they are crazy about sauce, runs through their veins...
@kirbyculp34494 жыл бұрын
@@dahrrg Yo momma so fat that if she gets a cut then she bleeds gravy.
@dominiccrimmings69254 жыл бұрын
A lot of Germans I know (from living there) splash some Maggi (liquid seasoning) over it (bit like soy sauce but different)
@jennse194 жыл бұрын
Dominic Crimmings definitely not what we do in Schwaben.
@mangot5893 жыл бұрын
Sauerbraten, (with gravy of course). spatzle, and red cabbage.😋. My favorite winter meal.
@ChaoticOrder735 жыл бұрын
I love the variety you give us!! I had this in Germany a long time ago, and this brings memories back and a new recipe to discover! Thank you chef, keep it up!
@r.mcbride28377 жыл бұрын
Oh, yeah! Winter is coming! We LOVE spaetzle. I usually make a big batch and serve it with rouladen or kassler rippchen. Schnitzel is also good! Gotta find my spaetzle presse now and do a grocery shop! Great idea, Chef John! ❤️
@getstarted50807 жыл бұрын
You actually need a spaetzle press after this video? I can't get over how simple it is to make.
@r.mcbride28377 жыл бұрын
Oh, no. You don't need a presse. I happen to have one and it's easier with a presse, but you can just do it the way Chef John did. You can also press the dough through the bottom of a colander or other item that has smallish holes.
@topkekbieri7 жыл бұрын
It's also possible to use one of those steaming pots with holes in the bottom. Really anything with holes works lol. A presse is the easiest and most efficient way but it's also something you can only use for one task, which is why almost nobody owns one of them.
@r.mcbride28377 жыл бұрын
Is there an echo in here?
@Zonnymaka7 жыл бұрын
buonoedeconomico.it/wp-content/uploads/2016/08/Schiacciapatate-2.jpg easy as that :)
@cliffhanger57537 жыл бұрын
Hey, Chef John, my Food Wish is Taiwanese Beef Noodle Soup. There used to be an Asian restaurant where I live that had it and it's one of my all-time favorite dishes. Sadly it closed down and was replaced with an Indian restaurant. I like Indian food but there was already a number of Indian restaurants in my town. I've never been able to find Taiwanese Beef Noodle Soup since.
@terriatca17 жыл бұрын
Taiwanese stewed ground pork noodle soup, yummy.
@judithgammalo38225 жыл бұрын
Cliff Hanger à
@ulrichschnell23313 жыл бұрын
My father would put two to eight eggs, the more eggs the more yellow your Spätzle gets. And of course he used much more flour in order to make a large batch in order to make lunch the next day, which consisted of Spätzle, onions, eggs, and chopped bacon. It was so good!
@allisonfisher93043 жыл бұрын
My brother spent a month in Germany in high school, his host family taught him to make spaetzle, he layered the dumplings with cheddar cheese and black pepper, so rich but so good!! Thank you for this quick recipe, Ive been craving spaetzle for years!!💕
@robertgraham56199 ай бұрын
Well done! Friendly voice, no long stories about your personal life, just about the spatzle. Thank you!
@LizzyWoelfchen7 жыл бұрын
I love it when my mom cooks up some homemade Spätzle, especially when she "roasts" them in the pan for a bit so that theyre nice and tender / soft but with a thin and crunchy outer layer
@PandiiMan4 жыл бұрын
Spatzle pronunciation: Sh-petz-le "Sh" - like a librarian, but not as long (sh, not shhhhhhhh!) "Petz" - like more than one animal companion. "Le" - as you would say "Let it be" but without the T (and the "it be" )
@annaturba4 жыл бұрын
PandiiMan Absolutely correct.
@PandiiMan4 жыл бұрын
@@annaturba Yas
@PandiiMan4 жыл бұрын
@@annaturba and I'm not even German!
@getawaytosurreality67614 жыл бұрын
@smadge100 ok, Mr. Know it all...
@qworky9024 жыл бұрын
In swiss german, at least in valais, it's pronounced shpetzli, not the german way.
@monstercommenter95877 жыл бұрын
Everytime I hear Chef John's intro I get all giddy and warm inside!
@zebrom79947 жыл бұрын
I love this guys voice, he sounds so friendly and he's so charismatic!
@Cl4rendon3 жыл бұрын
Chef John never disappoints me - As a German i must say, you did very, very well and made this dish quite accurate (apart of the Cayenne - But hey.. You would`nt be Chef John without that signature). I love to eat Spätzle with Mushroom Ragout or a good beef stew. We get them as good instant products here, but now i`m gonna make them just like you did!
@MpSSpeaker7 жыл бұрын
hmm, I am not an expert and there is a discussion about it in Germany (only outside Swabia I think) too but in my opinion you made "Knöpfle" not Spätzle. Spätzle are cut with a blunt knife or something comparable from a cutting board directly into the water, but very tasty are Spätzle as well as Knöpfle. PS: as a German student of law I think cayenne in Spätzle dough is quite illegal ;-)
@ichfilmfrau6 жыл бұрын
:-) yes
@Bean-19364 жыл бұрын
Gruenkohlwiesel, I’m happy that you brought up the cutting board for Spätzel as this how my Gradma made it! Thank You
@brendankevinsmith4 жыл бұрын
I am not German, but I have had "Spätzle" many times here in the States. This is how one would normally get it at a restaurant. But in any case, it shows off the wonderful food of Germany, even if it is Americanized.
@thephidias4 жыл бұрын
Yes. The classic version - typically served in places like mountain huts - uses cheese, onions and chives. I have never seen cayenne, but pepper is used.
@MpSSpeaker4 жыл бұрын
@Ratko Cevapic thank you for the lesson in history and tradition you gave me, but please be so kind and just read the wikipedia article about "Spätzle". After this we can continue to discuss. Furthermore I think the is no wrong or right - just a modern and a more traditional way doing it.
@amannis3147 жыл бұрын
It is really nice if you add a little freshly grated nutmeg to the flour as well.
@Koralene5 жыл бұрын
The way this guy talks kills me. Makes me think of the guy on the chills channel, only happy and excited. Very informative. New subscriber!
@dallasonfire6044 жыл бұрын
It's weird how ppl can react so differently. The way he talks literally makes me wanna punch him in the face. Drives me crazy listening to this idiot.
@EqualsDeath3 жыл бұрын
@@dallasonfire604 lol and I love it
@powellmountainmike88535 жыл бұрын
My Slovak grandmother taught me how to make haluski, which are very similar. The dough consists of just flour, egg, a little salt, and milk, and is thicker, not liquid. It is put on a wet, hand held cutting board, and sliced off in little bits into the boiling water. It can be served many ways. The simplest is just to fry some bacon, toss the haluski in the fat, and crumble the crisp bacon on it. It is also served with the rich sweet cream gravy in traditional Slovak style chicken paprikash.
@catalinaray55347 жыл бұрын
The casualness of the phrase "but hey that's their loss" and "okay forget the exact measurements" made me subscribe. Love this channel already.
@JoeHell675 жыл бұрын
Beautiful! It's different from a german spatzle with the milk and creme fraiche but they look great! We can buy 'spaetzle flour' in the supermarket Joe from Germany
@JoeHell674 жыл бұрын
@smadge100 I wrote it for international viewers
@roguesirena7 жыл бұрын
Have you made any videos on steel cut oats? I feel like you'd make them decadent and hearty. Now that it's fall I'm craving something warm for breakfast that isn't instant.
@the-chillian7 жыл бұрын
I sometimes make a savory oatmeal suitable for lunch or a light supper, with Italian sausage meat and a quick tomato sauce (can of tomatoes, squeeze of tomato paste, sauteed onions, garlic, basil, oregano, just a pinch of cloves, red wine). Cook the oats in chicken stock with a bay leaf or 2 added and maybe some diced sun-dried tomatoes thrown in. Cook the meat, breaking up into small pieces, use the fat to start the sautee for the sauce, then when the oatmeal is done add the meat into it. (Remove the bay leaf, of course.) Serve the oatmeal on the bottom, sauce on top, sprinkle with FRESHLY grated Parmesan (the real stuff), then garnish with sliced cherry tomatoes (that you've cooked until just heated through) and fresh basil leaves.
@roguesirena7 жыл бұрын
ChrisC that sounds yummy. I've never thought of cooking it in stock. Now I kinda want a breakfast sausage version with a runny fried egg on top.
@the-chillian7 жыл бұрын
That would be very good. I'm never energetic enough in the morning to do anything too elaborate though. It's usually all I can manage to make coffee.
@roguesirena7 жыл бұрын
ChrisC lolololol I feel you
@getstarted50807 жыл бұрын
I make a much simplified savory version with any stock, frozen corn and peas, S&P, then crack an egg and scramble it or leave it cooked whole. Delicious!
@scowiland7 жыл бұрын
To this day my favorite dish is spaetzle with sauerkraut and keilbasa.
@Gizmo42Rodeo7 жыл бұрын
That's how I've always had it. Though it's been a while.
@karinscott80695 жыл бұрын
I then add some poppy seeds and bake in the oven for 20 minutes. Brown crust on the bottom is to die for. Thanks for reminding me to make this!
@bodyjewels3 жыл бұрын
Dear Chef...omg..I made this yesterday for the hubby with braised short ribs..it Was OUT OF THIS WORLD!!! And so easy....I used gluten free wheat flour, Greek yougart, goats milk,perfection..however my cheese thing did not work lol so thank goodness for zip lock bags... I mean easy and so good. ...our new favorite...will try and upload a pick to you
@kendragon77 жыл бұрын
As long as the holes are at least this big, it's gonna work grate.
@rachelzimet83107 жыл бұрын
I heard that too :P
@petrapiciacchia24567 жыл бұрын
We always use a pinch of freshly grated nutmeg. I'll try the cayenne next time.
@foodwishes7 жыл бұрын
I think you can use both. ;)
@lisafenixx7 жыл бұрын
nutmeg sounds really good in this!! i'm gonna try making this recipe this weekend.. i already have all the ingredients!
@classystegosuarus7 жыл бұрын
I wonder how it would taste with some browned garlic up in that sauce!
@DTRemcoG7 жыл бұрын
The recipe I was waiting for, but never expected to get. Thanks Chef John! :)
@ronmorissette75487 жыл бұрын
DTRemcoG I can't stand the way he tries to talk
@DTRemcoG7 жыл бұрын
Ron Morissette Was not really asking for your opinion on that matter. Go watch a video somewhere else.
@barbaraburgin49574 жыл бұрын
I made your Cider Braised Pork on Wednesday, and I'm going home to make this tonight. The pork is the best. I can hardly wait to pair it with this. You make me feel like I can cook!
@karenhull28265 жыл бұрын
My Aunt used to make this when I was a child, but she sprinkled cinnamon on it. We usually ate this with pork chops, but occasionally she would make some and add it to her home-made cream of potato soup. I lived with my Aunt and Uncle on their farm and she made everything from scratch. For the longest time I thought you could only get things like flour, salt, sugar and stuff like that from the grocery store. I never set foot inside a grocery store until I was 10 years old. They had 4 children of their own and we could have gone shopping with her, but we had to be on on Sunday *Church* behaviour, or we could stay home and play outside. I always opted to stay home so I could play outside. I'm 60 now and I still make her recipes and I try to get farm grown produce to make them taste like hers.
@petervlcko48586 жыл бұрын
In Slovakia we make these kind of pasta consists of raw mixed potatoes flour and water if needed and salt. Than we cook it same way. But instead of butter we add some melted bacon cubes and our national cheese called bryndza. In some occasions you can add on top of it sour cream and baked smoked paprika sausage similar to chorizo. We called it halusky (pasta) s bryndzou or bryndzove halusky Edit: Its considered as our national food, also only Slovakian people make bryndza.
@mattpatton88874 жыл бұрын
I have my grandmother's spätzle machine. It was made from a melted down hand grenade... sans explosives obviously
@kirbyculp34494 жыл бұрын
If it were the german 'potato masher' grenade then that would be very appropriate.
@sturusk36204 жыл бұрын
Matt Patton obvs
@TheTheRay4 жыл бұрын
His way of speaking cracks me up man. It's so consistently funny.
@eliseetlescerises2 жыл бұрын
I like that you show the different consistencies so we can reach the one wanted. Thank you!
@Lynda812 Жыл бұрын
I made your recipe tonight… had stew but no more potatoes… it was quite delicious! Thank you!
@GeraldSwanson-en3zi Жыл бұрын
Lmao For real ?
@Automatik2345 жыл бұрын
That's easier than I thought! I used to buy pre-made ones. They're amazing with goulash.
@forestpkguy7 жыл бұрын
We do toasted butter with bread crumbs oh my delish
@aliyahbah25944 жыл бұрын
His voice just goes 📉📈📉📈📉📈📉
@1MrErling4 жыл бұрын
I'm a Norwegian cook. In 1978 I learned how to make spätzle in Hotel Engel, Listal , Suisse! Especially now in the fall, the Spätzle is important as an accompaniment to game dishes In Norway this is a unknow dish. Love the Spätzle
@rainer19803 жыл бұрын
Thanks for uploading. I followed your recipe, and they came out great. I never would have thought of the cheese grater to get just the right knotted shape. They reminded me a little bit of the gnochi Italian potato dumplings.
@MothmanBaddie7 жыл бұрын
Faster and easier than pasta? Sign me up.
@AvioInsane7 жыл бұрын
Catie why do you look so familiar
@MothmanBaddie7 жыл бұрын
P Zack couldn't tell ya
@user-mk5vj5bf3j7 жыл бұрын
Catie and better
@bftigdd7 жыл бұрын
P Zack she looks like anime warrior lol
@ionlyeatbrainsdummy98587 жыл бұрын
For sure girl. I hear that.
@Tappystree7 жыл бұрын
Such an interesting way of inflecting the end of your sentences. Is that on purpose?
@johndifiore41855 жыл бұрын
'Tis brutal, to slowly catch onto this while high on marijuana.
@loudmcleod71275 жыл бұрын
Lol. His constant and consistent inflections were both mesmerizing and annoying at the same time. That said I'm gonna make these this week. I used some dried ones from the market and cooked them in chicken broth and finished with butter and a little black pepper. Can't wait to compare to fresh.... Dang! Hungry again
@opabinnier5 жыл бұрын
Well spotted! Where the hell did he get that from? Maybe a childhood in Tazzy?
@musikkritik63165 жыл бұрын
@@johndifiore4185 on point
@jimmccorison5 жыл бұрын
It has developed over time. Watch his videos from 10 years ago and it isn't there. Or watch his interview video done by the world's most conceited interviewer from a few years ago and it isn't there. Whether it is intentional, or just a subconscious shift over time, it is interesting to watch it develop. Wonder where it will be in another 10 years.
@nickvanwalleghem97505 жыл бұрын
It’s like you have an inflection timer. “This is looking JUST ABOUT perfect.”
@evonne3159 күн бұрын
I made it this way and love it!! ❤ my method was cutting bits of batter from a cutting board into the boiling water, as that's what I had on hand (and saw a couple people do). Pasta just became bigger. I swear you can just drizzle the batter in the pot from a spoon and it would still turn out perfect. Thank you!! ❤
@kaberle74 жыл бұрын
John I Made these Saturday and I’m doubling it and making again. So delicious. I sautéed soy chorizo and some peppers then added the spaetzel. Finished it off with a poached egg. Unbelievable good. Thanks for bringing back to mind my ex mil’s recipe. Now I wish I hadn’t tossed out my old spaetzel maker.
@DianthavT7 жыл бұрын
Very suprising to see a recipe for Spätzle here. I prefere to make them with 500 g flour, 5 eggs, 150 ml water and about 20 g of salt. Works fine, too. The water should be very salty and boiling with a lot of bubbles and none of them will be sticking to the bottom. They freeze easily thats why I like to make a big batch.
@spinni817 жыл бұрын
Well, nice recipe but not quite Schwäbische Spätzle. They only include flour, eggs and sparkling water, no salt or dairy. Salt is only used in the cooking water. It is about one egg and 1-2 tbs of water for every 3.5 oz of flour. If you make a lot of it add an egg for every four eggs. Beat it with a wooden spoon until thick bubbles form and enjoy the upper arm workout while doing it. Let it sit for while and check again for consistency. The water in the video was boiling just right, it should be more of a simmer, not a boil. If you use your grater they are technically called Knöpfle but they taste the same as Spätzle.
@rubenhaak29685 жыл бұрын
Ich find Spätzle besser
@rainerzufall72213 жыл бұрын
Nee man muss schon Salz in den Teig machen sonst schmeckt richtig eckelhaft
@Guitarist95185 жыл бұрын
The way this guy finishes his sentences LMAO
@kcotfour4 жыл бұрын
You can really tell when he's reading and when he's talking freely
@woodworkaf4 жыл бұрын
Dr.D.Wilder I fucking hate it.
@SuperLittleTyke4 жыл бұрын
Irritating, or what!
@paulanthonyjohns4 жыл бұрын
yup.. Annoying
@maxinealisha51604 жыл бұрын
I had to stop watching
@ratlips43635 жыл бұрын
I followed Chef's John's instructions to the T. I made Spatzle for a dozen people and it was fantastic! Thank you Chef John for another great video
@branthomas16213 жыл бұрын
My house mate used to make this when I lived in Austria, long time ago now. He didn't use cream fresh and it was really tasty. He would prepare it with fried onions shopped into rings with melted cheese and black pepper. I'm going to make it right now. Thanks for reminding me of it. Great stuff!
@flash_flood_area2 жыл бұрын
That sounds like how my Swiss grandmother served it, according to my dad. It was one of his favorite food memories.
@rpm7737 жыл бұрын
Happy braised-meat season, everyone!
@jeanettewaverly25907 жыл бұрын
I sense an impending pronunciation war -- Just when we were recovering from "biscotti."
@PisauraXTX7 жыл бұрын
The Alemannic pronunciation is [ˈʃpɛtslɐ], the Standard German pronunciation is [ˈʃpɛtslə]. There, no need for any further discussions.
@jujubees7 жыл бұрын
Sorry but all of his pronunciations are horrendous!
@jeanettewaverly25907 жыл бұрын
I'll eat some spaetzle to that, Julie!
@jujubees7 жыл бұрын
Right? My ears are bleeding.
@mountaverage27067 жыл бұрын
Try pronouncing it like sh-pets-le
@sunofslavia7 жыл бұрын
John is a paid agent of the salt industry.
@sparrowhawk674812 күн бұрын
My grandpa used to make this and I had no clue. Saw him make it up close once and he did it so fast I didn't get the process or ingredients. Came across this on accident and now I have a new thing to master.
@arthas6404 жыл бұрын
im glad you did this recipe, i tried looking it up once before and the recipe boiled down to "buy a bag of spatzle mix at the store, turn it into dough, use your special spatzle grater, then boil" which is great if you live in Germany but not so useful for the rest of the planet. The video actually had a big fancy thing that looked like a restaurant grade mandolin specifically for spatzle. I actually experimented with the cheese grater method but used the grating side and it shredded little bits of dough isntead of the little chunks you need.
@vanscoyoc7 жыл бұрын
A colander works really well too.
@rachelzimet83107 жыл бұрын
And you don't have to worry about using so much that it falls off the sides of the grater ~
@ItsMikeArre7 жыл бұрын
Is there any correlation between spatzle and spatula ? Mayb we just found out the history of this far away Mac&Cheese essentially
@trobin7 жыл бұрын
Anticonny oof check me out scrambling eggs with a sword
@heavyhands13837 жыл бұрын
"Spatha" refers to any kind of broad blade, i.e. anything "spatulate" in shape. I imagine there is also some connection to the word "spade."
@PisauraXTX7 жыл бұрын
The other guys had it right. "spaetzle" ultimately goes back to PIE *spḗr, meaning sparrow. Spatula goes back to *sph₂-dʰ-, which also spawned "spear".
@elijahmikhail45667 жыл бұрын
Connor Ruebusch That's probably also a cognate for the Spanish word for sword, "espada."
@Nedalin7 жыл бұрын
I don't think so. Originally Spätzle aren't made using a spatula and something with holes, but a wooden plank and a knife. But you need some time to master the skill of cutting Spätzle, sooo ...
@danielasmussen68777 жыл бұрын
Lecker Knöpfle, am besten ein griffiges leichtes Mehl verwenden. Grüße aus Baden-Württemberg ich nehm auch ein Spätzleschaber.
@nadinemclaughlin87105 жыл бұрын
Ich nehm auch immer meinen spätzle schaber und das rezept meiner oma Immer noch das beste 😊😋
@meteormedia70215 жыл бұрын
Nice to see that people from other countries around the world appreciate these classic German recipes. First of all, I have to commend you because I think yours looked pretty great, but as someone who grew up eating these all the time when I visited my grandparents and occasinally helping my grandma with the cooking I'd say that the batter was still a bit too thin maybe. At least for the real og Swabian technic of placing the batter on a wooden cutting board and then scraping the Spätzle off one by one with a scrapig tool. Which by the way you really should use because if done right, it produces nice, lengthy, evenly thick Spätzle. But of course its a bit more labour-intensive.
@digging4roots2 жыл бұрын
Thank you! Made your Chicken Paprikash, spaetzle and broccoli spears. One of the best dinners we've had in a long time.
@colmcorbec70317 жыл бұрын
You should try to make Maultaschen, Another speciality from the black forest aka swabia ;) Greetings! :)
@johnchong76647 жыл бұрын
Der Schwarzwald hat auch einen badischen Teil, mein Landesbruder! Insofern kann man ihn nicht mit Schwaben gleichsetzen.
@bingbing43327 жыл бұрын
John your the best!!
@lorenz93147 жыл бұрын
Instead of a cheese grater you could have also used a cutting board and a dough scraper to make the Spätzle. This is actually the traditional technique and preferred a lot of grandmas around Germany. In fact they usually frown upon more sophisticated Spätzle making devices.
@karosparrow4 жыл бұрын
My Hungarian grandmother made her version (nokedli) of this batter recipe in exactly the same way...same consistency. Instead of using any implement to force batter through, she'd place it on a wooden board, wet a knife, section off a ribbon of batter, and scrape small cuts of the ribbon into the water. It made for larger, fluffier and less stringy 'noodles'...best thing ever under chicken paprikas (or on their own). Nice video!!!
@Vusleeka2 жыл бұрын
I love that you eyeball things as opposed to giving exact measurements... Shows that cooking is an art!! Plus, your rhymes/puns are funny. Makes it fun and not so intimidating!!!
@dustgreylynx4 жыл бұрын
I always eat Spätzle with cheese, onions and shrooms
@shotjohnny7 жыл бұрын
Traditionally, a special wooden-board (one that has a thinning edge) and a large knife were used to form Spätzle; unfortunately, only a few people still master this technique. Anyone who's interested in seeing how Spätzle were made "back in the day," here's a link: kzbin.info/www/bejne/Y4qZeJRvnbKgars Just FYI. : )
@acbeaumo7 жыл бұрын
Using the grater seems much easier and better. The spatzle end up much more uniform.
@shotjohnny7 жыл бұрын
I'm not sure I'd agree with you that they are "better." Just different. And traditionally, Spätzle are longer. Plus, the Spätzle that Chef John is getting out of the grater are not in any way "uniform;" nor are they supposed to be.
@steve1978ger7 жыл бұрын
Thank you shotJohnny, that old lady really nailed the traditional method of making Spätzle. I haven't seen them done this way since my Grandpa passed away, and that was 30 years ago.
@JustNatax37 жыл бұрын
shot Johnny My Swabian German grandma did it that way!! :)
@tilerman7 жыл бұрын
My German grandma used to make Spatzle by holding the bowl with the mix, over the boiling water, slowly tipping the bowl up as if the mix was going to drop into the water, but 'slice' the mix with a knife. Really really fast. So fast it was a blur! I can taste it now 40 years later. Wish i had the recipe for the sauce she made but sadly it was all in her head and she never wrote any of her recipes.
@darkerSolstice7 жыл бұрын
Yes, chef, this is definitely a food wish of mine. My only question now is, do you have a good recipe for sauerbraten? My grandmother used to love it, and since she's passed, I'd love to make myself some to feel closer to her.
@klausklaus80927 жыл бұрын
Solstice Hannan Hi there! I'm not Chef John unfortunately, but I _am_ German with a grandma who makes a _killer_ Sauerbraten. You need: - about 1kg of beef top side - 2 onions - 1 leek - parsely - 1 carrot - 1 chunk of root celery - 5 Juniperberries - 15 black pepper corns - 5 allspice corns - 2 cloves - 1 bayleaf - 250 ml red wine or white wine vinegar - 375 ml water or red wine (please use something drinkable) - vegetable oil - freshly ground pepper - salt - a tiny bit of sugar - optional mustard - and if you can buy it somewhere close to you: 50g of Pumpernickel. It's a really dark, heavy rye bread, google it so you know what to look for. If you can't buy Pumpernickel try it with Ginger Snaps. Sauerbraten can work with a lot of stuff, I'm sure it works with Ginger snaps too. Alright, now how to prepare it: 1. Dry your meat with some paper towel. 2. Now we're gonna marinate our meat. Peel the onions and cut them into slices. Now peel your carrot and your celery root and cut them into small pieces. The next thing is mixing your onions, cut leeks, carrots, celery root, parsley, juniper berries, pepper corns, the cloves, the allspice, the bayleaves, your vinegar and your water/wine in a big bowl. Cover your bowl with a lid or plastic wrap and let it rest in your fridge for 2 days while turning it over occasionaly. 3. Take the meat out of the marinade and pat it dry with some paper towel. Now strain your marinade and reserve 350-450ml of liquid and the vegetables. Set the marinade and the vegetables aside. 4. Heat some vegetable oil in a large pot. At this point you can apply some mustard to your meat, but it's optional, not even my grandma does it everytime (although I really like it). Brown your meat on all sides and salt and pepper it. Now add your strained vegetables and roast them with your meat for a few minutes. Also add some of your reserved marinade. Cover with a lid and let it stew/braise (sorry i don't know which word to use) for 30 minutes on medium high heat with the lid on. Turn it over from time to time and replace evaporating liquid with your marinade. 5. Finely shred your Pumpernickel/Ginger Snaps/whatever you have as a substitute and add it to your meat. Let it braise/stew for another one and a half hours as described in point 4 (turning over and replacing liquid). 6. Now you're almost done! Cover your meat and let it rest for 10 minutes. Cut it into slices on a warmed plate. Strain the leftover liquid with the vegetables in your pot once again and reduce it with medium-high heat. Season your sauce with salt, pepper and a pinch of sugar. If it's too thin, either reduce the sauce more or thicken it with a little bit of starch. Voilà! You're done. Sauerbraten is super good with Spätzle, a more traditional way of serving it is with Klöße :) I hope this helps you a little bit, good luck!
@darkerSolstice7 жыл бұрын
Danke! I think I can find pumpernickel around here. If you're ever near Chicago, I'll make dinner for you!
@christophweiers36887 жыл бұрын
Solstice Hannan 75 W Elm St, Chicago, IL 60610, USA Treasure Island. At least they had canned Pumpernickel 26 years ago. Best "Food Wishes" to Chicago from Germany 🇩🇪!
@christophweiers36887 жыл бұрын
Solstice Hannan Pumpernickel makes the sauce a little bitter. Gingerbread or Gingersnaps are way better. Put not to many of them in a foodprocessor and cut them as small as breadcrumbs. Add to the sauce. It will thicken the sauce at the same time.
@getstarted50807 жыл бұрын
...ohh the Treasure Island on Elm St. Sure bring back memories.
@silvermediastudio6 жыл бұрын
There's a wonderful German butcher/restaurant in Richmond Virginia called Metzger's that makes a mushroom spatzle that's out of this world. They do saute it a bit more aggressively, until a few of the pieces have some browning on them, and mix in some sautéed mushrooms. That, under a piece of slow-cooked meat, or a super-crispy pork schnitzel, is just phenomenal.