On Thursday, July 25, 2019 at 1:59:58 AM UTC-5, Julie Bove wrote:
>
> > wrote in message
> ...
> >
> > I'm thinking of trying my hand at spaetzle as I think I'd like those as
> > they're
> > small and not doughy. I'm wondering if I could use cake flour for them as
> > all the recipes I've seen say to use plain flour? Plain flour has more
> > protein that than cake flour.
> >
> > I've seen spaetzle pans online.
> > https://i.postimg.cc/26dKrYwx/Spaetzle-pan.jpg
> >
> > But I've got a skillet steamer pan that looks like the same thing. Holes
> > even
> > look to be the same size.
> > https://i.postimg.cc/CK8vs8R1/Steamer-pan.jpg
>
> When I used to make them, I used regular flour and dropped them from a
> spoon.Of course you can only cook a few at a time this way because you want
> them to be evenly cooked.
>
Spaetzle??????????????????????????? Spaetzle are small, very small and are
all cooked at the same time then usually finished in browned butter.

Reading comprehension is a great attribute to possess.