#16 in Kitchen storage accessories
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Reddit mentions of Westmark 61202260 Spätzle/Potato Press Spätzlechef, 41 X 9.3 X 11 Cm, Silver
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Westmark 61202260 Spätzle/Potato Press Spätzlechef, 41 X 9.3 X 11 Cm, Silver. Here are the top ones.
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- Easy to clean: dishwasher safe for easy cleanup
- Highest quality with trend and tradition west mark of Germany is well known for its quality craftsmanship of kitchen gadgets
- Products include spatulas, vegetable cutting &Amp; peeling gadgets, cheese Slicers, meat hammers, fruit tools, fish preparation tools and scoops
- As A specialized and reliable partner west mark offers A wide range of practical and uncomplicated kitchen products designed to make cooking and life in the kitchen easier
Features:
Specs:
| Color | Silver |
| Height | 4.33 inches |
| Length | 16.14 inches |
| Number of items | 1 |
| Size | 41 X 9.3 X 11 Cm |
| Weight | 1.7107696 pounds |
| Width | 3.66 inches |
My family would add chopped green olives and smoked bacon to the filling.
Also, adding some ketchup to both the filling and the gravy rounds out the flavor quite nicely.
I am undecided if I prefer roux for the gravy, or whether I'd rather go for corn starch. I think, in the big picture, the roux overpowers the gravy a little bit and this is one of the cases, where corn starch actually makes for a more interesting gravy. But your preference could differ. I have seen both.
Oh, and as far as the Spaetzle are concerned, seeing you use the ready-made product makes my German soul writhe. Making Spaetzle batter is so super trivial. It takes almost no time over using the instant product, and it is so much tastier. You can mix it by hand in less than a minute.
I use a 1:1 blend of regular flour and fine-ground semolina flour (not the coarse-ground variety you usually see in most super markets). I add some salt and a good dash of evaporated milk. Then keep adding whole eggs until you get a thick batter. Whisk until smooth and slightly "creamy" looking. (note, you'll find different variations of this basic recipe online; this is just the one that I like).
Now comes the tricky part, if you are a purist, you use a cutting board and a knife to drop Spaetzle noodles into boiling water. If you are less nimble with your fingers, use a Spaetzle press instead. It looks just like a ricer, but it has bigger and irregular shaped openings.
Boil for a minute or two until Spaetzle float to the top. Drain and coat with melted butter and maybe a quick cheese sauce (parmesan cheese, evaporated milk, ...).
One of those things: https://www.amazon.de/Westmark-Kartoffelpresse-Spezial-Lochung-Handgemacht-Aluminiumdruckguss/dp/B000ZJWCKC/ref=asc_df_B000ZJWCKC
You force special dough through the holes and then boil it. The dish is called Spätzle.