I like this product very much! Using my grandmother's plate and knife method, I can make a double batch faster than a single batch. I probably use it a little differently than intended. But if you run into trouble, try my method: 1. My method assumes your water is boiling at least 3 to 4 inches below the rim of the pot. It can help (but doesn't have to) to put the tray in the freezer for a few minutes before using it. I also use the black polymer type. a "short-handled hamburger flipper" with a beveled edge (in place of the scraper that came with the machine). This keeps my hand away from the heat and steam and also gives me more control over how the dough goes through the holes. .and my hand stays clean too.2. Work in small batches until you feel in control of the method. Do not overload the compartment. Keep the plate nearby to place the tray, or just hold it over the plate when you're ready to "reload" another batch of batter. 3. I am holding the device at an angle (about 30-45*) over a pot of water instead of placing it all the way on top of the pot. at the edge of the pot. This allows me to hold one end far enough away from the water that I don't burn myself. The other hand works with a boron flipper (pinball about 5 inches wide, not narrow). Work the dough with light pressure from top to bottom. Use the flipper to pull the dough back up (close to the hand holding the pan) before it gets too close to the bottom edge. This makes everything clean and efficient. When done correctly, very little batter is left on the pan between cycles and none of it can set or bake on the edges or bottom. or as pearls"Spaetzle". Since my family prefers them to be more extended, I found this by practicing my "pull and pull technique" or modifying it slightly by applying a little more pressure (smaller pull angle). I was able to get the results I wanted. Working with a moister dough can also help. Hope that helps!
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