[Sca-cooks] Re: Sca-cooks Digest, Vol 20, Issue 114

[Martha Oser]

Ru asked: 

> I like the roaster idea though - did you heat them with butter or just with the oil that was on them?

We just used the oil that was on them.  After they were heated, we did add a 
panful of onions sauteed in butter, so that brought some butter flavor as 
well.  I'm not sure that applying the oil was entirely necessary in the 
first place.  Once they were shocked and cooled, they didn't seem to be 
sticking to each other, but I didn't want to take the chance of getting up 
the next morning and finding a massive, solidified block of dough in my 
bucket... 

In hindsight, I think we could have used 2 roasters.  The amount I made 
pretty much filled the entire roaster, which made for some careful stirring 
on my part so they didn't go flying all over the kitchen!  Plus, I think it 
probably took longer for them to heat since the roaster was so full. 

My mother had suggested reheating them with butter in a roasting pan in the 
oven - it just worked out that the ovens were in use and we used the roaster 
instead.  I'd think either way would work just fine.  You do have to be 
careful of temperature so they don't burn or brown, unless that's what 
you're going for (mmm, spaetzle sauteed in butter...) 

I think it's a good idea to make them ahead, especially for large quantities 
like this.  I can't imagine wanting to spend several hours over a boiling 
pot of water in the kitchen on feast day. 

 -Helena