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Anybody with Spaetzle in BULK experience?

post #1 of 5
Thread Starter 

I run a Pub & Biergarten in Florida and each October we switch over to a month's worth of German specials. As much as we'd love to do spaetzle to order it just ain't gonna happen in our tiny kitchen.

For the last few years we've been making a daily 10# batch of spaetzle, adding butter to keep it from sticking, individually bagging side orders, refrigerating, then zapping them to order. Not exactly the most efficient way we'd like to do it, but it's the best we've figured out for now.

BUT, we're trying to plan ahead a bit. Has anyone ever tried keeping spaetzle in a steam tray? or in a warm broth? or any way to hold them warm for service? Any advice is appreciated.

 

thanks!

 

Dave 

post #2 of 5

I would just make your large batch ahead of service, chill it down as you would with say dry pasta and portion, then for service sautee with some butter to reheat, season and serve.

post #3 of 5
I agree with thom, that's how I've always done it
post #4 of 5

I assume that by "zapping" you mean microwaving them.  I'd be concerned about the end product if that is the case.  I agree with the above posts-sauté pan with butter to reheat.

post #5 of 5

I've done it the same way- cook/chill and heat it in a sautee pan with butter. Toss in some toasted bread crumbs at the end.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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