How long can I hold spätzle in ice water or drained?
When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people; I'm wondering if I can just leave the spätzle in the cold water bath for 4-5 hours to hold them aside, or if they will become gummy and waterlogged in that time.
If the answer is, yes they will become waterlogged, can I drain them and hold them in a bowl for 4-5 hours without them sticking together?
(if relevant, I'm planning to use a spätzle grater and not the board-and-knife method)
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I agree that they should not be kept in water.
I usually rinse them well with cold water (from the tap, but no ice) after taking them from the pot, and then let them drain well. After rinsing, they also don't stick together very much.
Before serving, I heat them by lightly sweating them in a frying pan with butter.
I would not keep them in water; they will absorb water and get soggy.
I'd just drain them and toss them with a little bit of oil, just enough so that they will not stick together and put them in the fridge.
A little bit like when you're making pasta salad.
Plunge in cold water to stop them cooking any longer. Wait 90 seconds. Drain and leave as little water on them as possible. Toss in mild olive oil, just a small amount to help prevent them from sticking. Transfer to a bowl and cover. You can then store them for up to 24 hours in the fridge.
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