Easiest Cheese Spaetzle from scratch Next Level Mac & Cheese
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- Опубликовано: 15 окт 2024
- This Video will show you how to make Cheese Spaetzle from scratch. Cheese Spaetzle are the Southern German equivalent to Mac & Cheese. It includes a lot of Cheese and homemade Spaetzle (Egg Noodles)
You will need the following Ingredients for the Cheese Spaetzle:
For the Spaetzle :
2 Cup (250g) Flour
3 Eggs
1/4 cup (50 ml) Water ( might have to add more)
1tsp (5g) Salt
Fried Onions:
1-2 Cups Vegetable Oil
1/2 Onion
Cheese Spaetzle:
12-14 Oz (340- 400 g)Strong Cheese (le Gruyere, Strong Cheddar, Emmentaler ....)
4 Slices of Bacon
1/2 Onion
1/4-1/2Cup Heavy Cream
Broil for 5 min
Speatzle Tools:
www.amazon.com...
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My mom was german and she passed away when I was younger she used to make this like 3 times a week lol I love it man shit slaps
Btw I just put the dough in a sandwich bag cut a lil hole and cut the little guys with scissors above the pot
You can also use a press prolly the fastest way
I will try that
finally a German who pronounces the noodles name like my own German mother!
She used a cooky press with a self made die so I'm use to a longer noodle.
Looks delicious! This deserves more views and likes!
YOU HAD ME AT CHEESE
Looks great man, I love spaetzel
Came across your recepie today i just brought it in a dry form of pasta from my local food store. So i give this recepie a try at weekend
I was taught how to make spatzle using a colander. I do agree i think cheese spatzle is way better than mac and cheese and i grew up in America with southern roots. My grandparents spent a lot of their years in germany so i ended up eating alot of traditional german foods when they adopted me. I also visited germany a couple times.
Seeing the process of your Käsespätzle (rather, both options) helped me to realize that I had been using the *modern* method, and that it was the *traditional* method that triggered my nostalgia. I know it was more difficult, but thank you for also showing the traditional method. I couldn't figure out why/how I was grating my spätzle wrong (compared to what I experienced eating in my treasured memories) - but I should've been using the scraping method the whole time! I've only recently started watching your videos, and look forward to more episodes of the "cooking roulette" game (or whatever you call that challenge with the nerf gun). I've often thought that because of the globalization of cuisine (over the last millennium, or so), it is difficult to pick a specific new cuisine to learn to cook (rather than just lazying out and making a "fusion" dish after some light research) - but applying random chance, and a limiting set of rules makes the decision-making process a lot more manageable, and creates an opportunity to at least approximate an "authentic" experience. Thank you so much for coming up with this mechanic! I will endeavor to use it to broaden my own répertoire!
It was a pleasure hearing you pronounce ‘spatzle’ (spelled wrong here-need umlaut) correctly! I think I will be making this a lot in the future! Trust the Germans to simplify a wonderful food! I’ve been making pasta occasionally for years.
Ahhh, you mean : Spätzle. Yes!
Technically it's not incorrect to spell it as spaetzle. It's the same thing. He probably spelled it that way to make it easier for English speakers to understand since English doesn't have any umlauts.
I make my own pasta already but have never made spaetzle except from the package in Germany,, but loved eating it there. I have an idea to make the spaetzle then use my braised pulled pork for the meat, make a bechamel for the sauce and mix it in and the onions on top. I have a steamer basket think I think will work for cooking the noodles or I could use the board and bench scraper method. I made way too much of the pork and need other ways to use it up. Thank you for the inspiration.
Sounds pretty delicious! Let me know how it goes I’m actually pretty curious how it will turn out.
@@burgermeistercooking3913 OK, I did it. I really need a spaetzle maker so I will get my son to buy me a nice stainless steel one for Xmas. Is it more like dumplings, LOL, but it is good. The pork flavored it well and the cheese worked too, but I need to add some more milk and cheese when I reheat it to make it creamy. I have lots of leftovers as the wife will not eat them due to stomach issues. I will keep working on it. The onions really add to it too! OH, don't tell anyone but I put one piece of American cheese in besides the colby-jack.
This looks fantastic, I'll have to give it a shot! When you let the dough rest for a time, how long do you let it rest before pulling it out for use?
Usually for around 30 minutes
My omma used to cut the dough with a knife as it poured from a bowl!
Where did you put the boiled onions?
way better than mac and cheese
Its all about the cheese ;)
Woaw ! That recipe is for people who just moved to germany and want to blend in. So they eat that dish to catch up, in one or two intakes, the 180 Millions calories they didn't get during their youth !
.... seems awesome though !
Thanks a lot for watching my content and putting a huge smile on my face with this comment 😅
Oh and I could agree more with your statement
Yum!!👍🏼
Sparing the time of making I found real good Spätzle at Lidl stores.
the fresh ones. in the cooler😆😆😆
I had the same problem with this recipe that I always seem to have with spaetzle. The dough was so thick and gluey that I didn't flow through the holes of the tool. I added almost 1/2 cup water. How should I judge when the consistency is correct?
HI Tom, it really depends on the flour you are using, sometimes I had to add around 1/2 cup more sometimes it was good with the ingredients listed above. Role of thumb is that it should be liquid enough that the dough falls off your specula and stretches nicely. Maybe a little bit thicker then normal yeast dough. I hope that helps
@@burgermeistercooking3913 Thanks, The whole thing did turn out very tasty so I will be trying it again.
How do you broil? (to be honest I don't know what broiling is lol)
Check out this video here ruclips.net/video/3tTyzBQCK00/видео.html and be careful that the cheese doesn’t get burned
@@burgermeistercooking3913 can't it burn the pan if it's not a skillet pan?
@@DoctorBoom. yes it can make sure that your pan is oven proofed. Also you can use a casserole dish for it.
@@burgermeistercooking3913 alright so I can just transfer it from the pan to another dish for the broiling process?
@@DoctorBoom. if you don’t mind doing the dishes ;) just switch it after the cheese is melted
Hard to understand what you're saying without closed captions.
Darn! Yet another kitchen tool I don't have!😔
Ppl you dont need to cut onion horizontaly, try it.
nehmt einen holzlöffel. es muss Luft in den teig. schaut nach doppelgriffigem Mehl 😆😆😆
Why can't you share to instergrane
Sorry instergrame