Jump to content


Welcome to the eGullet Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Waffles!

Breakfast

  • Please log in to reply
83 replies to this topic

#31 MelissaH

MelissaH
  • participating member
  • 1,220 posts

Posted 24 September 2006 - 09:18 AM


Since acquiring a sourdough starter, I've been using that rather than dry yeast to make my waffles. I make up the whole batch, and then freeze whatever I don't eat right away for later toasting.

MelissaH

View Post


Can you tell us how you do that? I am looking for things to do with my starter.

View Post


My recipe is from King Arthur, and it's written for a fairly goopy starter. I refresh mine with equal masses of water and flour, a little more than 4 oz. each per refreshment. This is one of my favorite things to do with the part of the starter that gets removed in the refreshing. I generally don't measure too carefully when I make these, which is atypical of me!

2 cups flour (can use half WW; about 9 oz)
2 Tbsp sugar, more or less
2 cups buttermilk (I generally don't have buttermilk on hand, so I about half-fill my 2 cup Pyrex measuring cup with plain yogurt and then fill the cup with regular milk, making sure I stir a bit to avoid any air pockets)
1 cup starter (usually works out to about 8 or 9 oz, but I use whatever I remove from my starter jar just before adding water and flour to refresh)
2 eggs
1/4 cup oil or melted butter (melted butter tastes better, but always seizes when I try to mix it in)
1 tsp salt
1 tsp baking soda

Mix flour and sugar in whatever bowl you'll use for the batter. I like an 8-cup bowl with a spout and a handle.
Mix together milk and starter. Break up the starter as well as you can. Stir into flour. Cover (I use a shower cap swiped from a hotel) and leave out overnight.
In the morning, blend in eggs, oil, salt, and baking soda.
My Black and Decker waffle iron needs about 3/4 cup of batter per waffle.

Sometime, I'll try the mix-it-all-together-and-refrigerate method. I'm concerned that if I left it in my fridge, my starter would be too cold and sluggish to do much.

MelissaH
MelissaH
Oswego, NY
Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

#32 tamiam

tamiam
  • participating member
  • 216 posts

Posted 24 September 2006 - 10:02 AM

Nice, and thank you for taking the time to write that out.
Oil and potatoes both grow underground so french fries may have eventually invented themselves had they not been invented -- J. Esther

#33 MelissaH

MelissaH
  • participating member
  • 1,220 posts

Posted 25 September 2006 - 06:11 AM

As snowangel requested of me in a PM, the sourdough waffle recipe is now a part of RecipeGullet. You can find it here.

MelissaH
MelissaH
Oswego, NY
Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

#34 jsmeeker

jsmeeker
  • host
  • 2,492 posts

Posted 25 September 2006 - 07:31 AM

Agree about yeast based and fermenting overnight. It produces a very light, very crisp waffle.

View Post


Heck yeah!!!

This is the way I make waffles. I first saw a recipe for it in Cooks Illustrated. For me, it was the perfect recipe just from the convenience factor. It's like making any other simple batter, except it has yeast in it. No need to mess around with whipping egg whites (more work than I want to do first thing in the mroning for breakfast). Fix up the batter the night before. Put the batter in the fridge. In the morning, pull it out, heat up the waffle iron, and start to make fresh waffles.

It's brilliant.
Jeff Meeker, aka "jsmeeker"
Host, eG Forums
jmeeker@eGullet.org

#35 presto

presto
  • participating member
  • 31 posts

Posted 25 September 2006 - 07:46 AM

another thought for fruit in waffles...a ripe (to the point of slimy) banana can be subbed for some of the butter/liquid in a baking powder recipe - I'll also throw in a little vanilla to improve the flavour. Spread some peanut butter over and voila!

#36 andiesenji

andiesenji
  • society donor
  • 8,838 posts

Posted 25 September 2006 - 09:34 AM

I am not usually a fan of commercial mixes, however, I recently was given a can of this "Barefoot Contessa's favorite" mix and I have found it to be very good.

There is also a regular mix but I like a more complex flavor and have long made a recipe from scratch that is half whole wheat flour and half all-purpose flour or sometimes White Lily flour.

I also make waffles using my cornbread recipe substituting flour for up to half of the cornmeal and adding a couple of tablespoons of sugar.

I thought my recipe was in RecipeGullet, however I don't see it there and will post it in a little while.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#37 natasha1270

natasha1270
  • participating member
  • 359 posts

Posted 04 October 2006 - 04:43 PM

Tonight I made liege waffles:

Posted Image

The recipe is from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeekand and is the best I have found yet. Alot of people have mentioned fermenting their waffle batter overnight. I think I will try that next time to see what it will add to this recipe.

For quick, no fuss waffles, I use the golden malted mix but am interested to try some of the other recipes everyone has mentioned.

N.
"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali

#38 RDCollins

RDCollins
  • participating member
  • 43 posts

Posted 04 October 2006 - 05:27 PM

This is by far the very best I've ever had -- and they're simple to make:

BUTTERMILK WAFFLES

2 eggs
1 cup buttermilk
1/2 cup melted butter (cooled)
1 1/3 tablespoons sugar
1/3 teaspoon salt
1/2 teaspoon baking soda
1 1/3 teaspoons baking powder
1 cup flour
1/4 cup additional buttermilk (if needed)

1. Beat eggs in large bowl with wire whisk until well blended.

2. Add buttermilk and mix well

3. Add melted butter and mix well.

4. Add sugar and salt and mix well.

5. Add baking soda and baking powder and mix until just blended in.

6. Add flour and mix until just smooth; do not over beat.

7. If batter seems rather thick, add a little more buttermilk to thin it.

8. Bake in hot waffle iron until crisp and golden.

9. Serve with warm maple syrup and strawberries, if desired.

Note: Make sure the waffle iron is HOT!
Douglas Collins
Hermosa Beach, California

Un dîner sans vin est comme un jour sans soleil.

#39 RodneyCk

RodneyCk
  • participating member
  • 253 posts

Posted 15 October 2006 - 10:14 AM

I have been experimenting with different waffle recipes lately. Nothing beats the yeasted waffle, crispiest waffle hands down. I also discovered that to have that crispy on the outside waffle, tender on the inside, they must be cooked at the highest possible heat for a very short time. Many commercial waffle makers do not make the cut. There are a few brands that work ok, Villawear brand does a fairly good job, but they can be pricy.

For the yeasted waffle, currently this one is unbelievably good and my pick so far;

http://www.crispywaf...ect-waffle.html

Note: her recipe calls for 1 tsp of instant yeast. You can use, despite what she claims, 2 tsps of Active dry yeast instead, whichever you have on hand. The reason being that there is more active yeast cells in instant yeast, so you have to double the active to make up for it. (Abridged explanation)

For the same-day waffles she (pointing to the website mentioned above) likes Alton Brown's recipe(s). I do not. My favorite out of this bunch went to the Cook's Illustrated "The Best Buttermilk Waffles" and "Almost-As-Good-As-Buttermilk Waffles", again using the highest heat setting. Recipes found here;

http://www.astray.co.....rmilk waffles
http://www.astray.co.....rmilk waffles

Note: these recipes are included in their New Best Recipes Book, unfortunately with typos calling for the incorrect amounts of baking soda and tartar. This is something that plagues their cookbooks quite frequently, which is a shame. You would think being the meticulous writers that they are, a proper editor would be in order. Their Baking Illustrated book is riddled with errors as well.

#40 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts

Posted 15 October 2006 - 01:38 PM

Those yeasted waffles sound divine, and the waffle maker I have (the Nordicware stovetop) gets blazing hot and has unbelievable recovery time.
Susan Fahning aka "snowangel"

#41 vilasman

vilasman
  • participating member
  • 23 posts

Posted 28 October 2006 - 05:57 AM

For those of you who have tried the waffle recipe from fine cooking, have you run across any reciepes that were as light as that one but with more flavor or in some other way superior to that one?

#42 A Patric

A Patric
  • participating member
  • 471 posts

Posted 28 October 2006 - 06:47 PM

I use the yeast waffle recipe in Shirley Corriher's book:
Cookwise: The Secrets of Cooking Revealed

It has been proclaimed the favorite waffle recipe of more than one member of my family, one of whom is a huge fan of waffles. It has an excellent flavor, due to the yeast, proportion of sugar and salt, and the whole stick of butter, and is easy to make, is crispy on the outside and feather-light on the inside, and is just plain amazing. How's that for a sentence?!

I've also used the separated egg trick (with the beaten whites) with these waffles, and they are even better that way, though it's not necessary if you're too tired in the morning.

I'd give them a try if you have the recipe.

#43 andiesenji

andiesenji
  • society donor
  • 8,838 posts

Posted 28 October 2006 - 08:11 PM

Last month, when this topic was bumped up, I began looking for additional waffle recipes and trying the ones that were "different" and came across this site.

Waffles.

For the Rice Recipe #1 I deliberately overcooked the rice so it was crumbly and the waffles were excellent.

I made it a second time using sweet rice, which is much stickier and the results were even better.

I loved the German waffles and found them to be quite different from any of the others.

The Virginia waffles, made with cornmeal, turned out very crisp and took longer to cook than any of the others and were well worth the effort. I used Anson Mills White corn meal.

I made the Spicy waffles but did not serve them for breakfast. I served them for dinner topped with chili and a dollop of sour cream. Delicious! and very different.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#44 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts

Posted 28 October 2006 - 08:20 PM

Thanks for the link, Andi. I have often made Rice Waffles and always use leftover jasmine rice, which is pretty "glumpy" and pretty sweet. I'll have to try some of the other recipes.

Chili on waffles. Hmmm. I just put a mess of leftover chili in the freezer; the family doesn't know it, but they are in for an experiment!

BTW, as I made waffles today on my neat-o keen-o Nordicware stovetop waffler, I was yet again amazed by how well it works, and how fast the recovery and cook time is (not to mention that I don't have to hunt for a cord, and it is slim and easy to store).
Susan Fahning aka "snowangel"

#45 andiesenji

andiesenji
  • society donor
  • 8,838 posts

Posted 29 October 2006 - 12:40 PM

I have a stove-top waffle iron too. Mine is a Griswold but unlike the regular round ones is rectangular and has what are sometimes called stars & hearts designs but are actually playing card suits. It is very well seasoned but it doesn't fit on a modern stove top very well - although I have never tried it on my new cooktop with the continuous grate. It was made to sit on a solid cast iron stovetop with the lid removed directly under it so the iron would heat faster.
It is a bit tricky to turn over.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#46 Philanthrophobe

Philanthrophobe
  • participating member
  • 192 posts

Posted 29 October 2006 - 02:59 PM

Can anyone recommend a good waffle iron that's not nonstick? I have parrots, and overheating anything with a nonstick coating can result in fumes which could be lethal to them. And I've got an electric range (blech).
"She would of been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

--Flannery O'Connor, "A Good Man is Hard to Find"

#47 andiesenji

andiesenji
  • society donor
  • 8,838 posts

Posted 29 October 2006 - 08:07 PM

I haven't seen any uncoated waffle irons for a few years. The non-stick ones showed up in the 60s.

I have a large collection of old waffle irons and all are in working condition. However some are better than others, heat more rapidly, cook more evenly, etc.

I often use a "vintage" GE which is huge. I use Bak-Klene spray on it and it has achieved a degree of seasoning that means the waffles will not stick, but it does take a few sessions for them to come out completely clean.

I bought several of the ones in my collection on ebay. If you decide to bid on one, use a bidding service such as Bidnapper which places your bid right at the end of the auction so someone else can't bid the price up. Decide on the maximum you are willing to pay and enter than on Bidnapper. Don't bid up.
Look for GE, Sunbeam Toastmaster and General Mills like this one. which were manufactured to complement the new image of Betty Crocker and were made by McGraw Electric, a premier, top of the line manufacturer.
There are not many of these around and they are excellent when in this kind of condition.

Edited by andiesenji, 29 October 2006 - 08:14 PM.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#48 Philanthrophobe

Philanthrophobe
  • participating member
  • 192 posts

Posted 29 October 2006 - 08:56 PM

Thank you!!! Excellent!!!
"She would of been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

--Flannery O'Connor, "A Good Man is Hard to Find"

#49 emmalish

emmalish
  • participating member
  • 797 posts

Posted 30 October 2006 - 12:06 AM

Mmmm, all this talk about waffles is making me want to pull out my waffle iron. And I have some buttermilk in the fridge I can use, too.

I'm gonna go bake something…

Wanna come with?


#50 Kayakado

Kayakado
  • participating member
  • 238 posts

Posted 30 October 2006 - 09:09 AM

If you want to buy a vintage waffle iron or get one fixed - try this place

http://www.toasterce...l.com/index.htm


Some of my favorite waffles are made with cornmeal and topped with cheese and chili or taco fixings.

Edited by Kayakado, 30 October 2006 - 09:11 AM.


#51 Philanthrophobe

Philanthrophobe
  • participating member
  • 192 posts

Posted 30 October 2006 - 12:26 PM

If you want to buy a vintage waffle iron or get one fixed - try this place

http://www.toasterce...l.com/index.htm


Some of my favorite waffles are made with cornmeal and topped with cheese and chili or taco fixings.

View Post

Holy cow....this is an AWESOME site!!
"She would of been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

--Flannery O'Connor, "A Good Man is Hard to Find"

#52 andiesenji

andiesenji
  • society donor
  • 8,838 posts

Posted 30 October 2006 - 12:42 PM

Oh Yeah!

I am VERY familiar with that site.

some of the evidence:
Posted Image
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#53 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 18 November 2006 - 03:28 PM

I have a waffle story. It has some waffle ideas in it. Maybe it could be considered the nut in the middle of the bun of the thread. :smile: (Alternately, you could consider me the nut, whichever you prefer. :biggrin: )
......................................................................................................
A Waffle-y Wedded Wife

The television screen flickered out its digitally enhanced image into the room. The girl-woman beamed a tremulous smile, eyes angling out an electrical charge, fully loaded, emotionally explosive. The boy-man’s smooth face was rigid, somber, intent, with a tiny edge of fear. In unison they lifted their eyes to the man in robes before them.

“Do you take this woman to be your loving companion in life?” the robed man intoned. His tone was rather morose, I thought. Soberly, he glanced up at the groomed to glowing perfection young couple, removing his eyes from the small notebook held in his left hand.

As the young man opened his mouth to respond, a loud insistent protest arose from my side. “Mom!” It was my fourteen-year old daughter, interrupting this moment of televised ardor that filled our living room. A sharp moue of distaste lay upon her face, much like a pattern of light and shadow pushing through a windowpane to light just momentarily – a pattern that was able to flicker in the tiniest instant imaginable to yet another one entirely different – all emotions being available and irrepressible for girls at the age of fourteen. “Why aren’t they doing it the right way?!” she demanded.

I quickly turned to look at my daughter-who-likes-to-do-things-right, and carefully yet nonchalantly responded, “What do you mean?” My “mother’s sense” was suddenly alert, ready to pounce upon questions of morality, more than ready to happily dole out the age-old lessons mothers are ready, even anxious, to pull out from silent internal files, shelved but not forgotten.

“They aren’t saying it right, Mom. They’re supposed to ask if he will take her as his waffle-y wedded wife” my daughter informed me, her voice drenched in righteous indignation.

I wanted to laugh. I responded, “That’s “lawfully” wedded they usually say. Not “waffle-y”, sweetheart.”

“Wow. Really?” she replied with a bit of awe. For this idea, one word heard the wrong way, now corrected, had now changed the world for her. It shifted it to a different shape than before. “Wow. I always thought it was ‘waffle-y’!”

Now, I’ve been a wife before. I’ve even been a lawfully wedded one. But never a waffle-y wedded one! What a notion! What would it be like, to be a waffle-y wedded wife?
………………………………………………………………………

Mrs. Waffle pushed the lower half of the solid Dutch door. It made a satisfying creaking noise as she entered her bright cheerful kitchen. It was seven o’clock, a sunny morning. Mrs. Waffle always set foot into her kitchen this exact time, for she was nothing if not a very contented creature of habit. A fat brown bird with a red and blue face perched outside the kitchen window, staring into the room, cocking his head sideways first one way then the other. His impish curiosity made it seem as if the scene had been prepared for his own personal entertainment.

He lived in the apple tree set to the side of the kitchen garden, the part of the garden neatly bedded into squares. The rest of the garden looked as if Peter Rabbit and Flopsy Bunny would appear if you called for them. It was a wild and woolly garden, patches of colors intense, melding into an Impressionist blaze in late summer, complete with white picket fence, paint peeling slightly, hints of a moss green peeking from under the white glaze. The gate was just the perfect touch ajar, in a most welcoming manner.

Mrs. Waffle had not known anything at all about how it was to live as a waffle-y wedded wife before her marriage. This way of being was certainly not within the experiences of her other friends who had married. She thought of her life now, and smiled. She gazed at the lines of sun in repose striking the kitchen table, dust motes dancing along them like tiny angels searching for a pin to sit upon in the dense lemon-yellow rays.

Lemon-yellow! That reminded her of waffles.

Breakfast would soon be ready for Mr. Waffle. Millet-buckwheat-coconut waffles this morning, with a sweet dollop of lemon curd lovingly set on top just before the first bite. A bold shiny lemon was found, the zester disentangled from its dark quiet home in the kitchen drawer, and Mrs. W set to work. The spiced scent of citrus rose like a fortune of glittering delights. It filled the room, undertones of peace invoked, memories of a day spent lying on hot sand at the seashore. Mrs W’s mind wandered. Lunch - what would be for lunch?

Mr. Waffle would be traveling into the City. It was his turn today – tomorrow it would be Mrs. Waffle’s turn, for naturally they shared the balance of going forth into the world of business (just as they shared all things). Mr. W had insisted upon this early in their marriage – he’d said that was the waffle way.

Something quick and easy to eat was needed. Her long experience of Mr. Waffle’s tastes and desires within this state of waffle-y wedded bliss left Mrs. W with a sure knowledge of what to make. Two thick bacon-cornmeal waffles studded within with fresh corn kernels . . .a few slices of smoked gouda, a layer of apple butter softly wedged in between their embrace, a side of sugary-spiced pecans. That should do it.
………………………………………………………………..

The day passed so surprisingly quickly, filled with its small domestic pleasures. She listened to the music from the house next door, as her neighbor Wanda Fibswapper played her new piano, various pieces, some strange, some boldly vibrating with an intended jazz rhythm. Wanda had taken up the piano late in life, and it was always good for a bit of entertaining chat in the neighborhood as to which style or piece she would be playing, today or tomorrow.

Dinner time was here, and Mrs.W readied her skillets and waffle-irons with an almost war-like dexterity. It was to be the night of rice waffles sided with a crispy fried chicken. The chicken needed to be made just right, to send out its burst of essential juices when teeth hit it, the entire dish all toppled over with cream sauce endowed with a mere hint of maple syrup, all tossed wildly together with sizzled crunchy thin bits of dense salty ham.
………………………………………………………………………

How had it happened? It was dark out, yet a full moon sent a sliver of light over the top of the blinds as Mrs. W moved closer in the bed to the silent heaviness of her sleeping husband, He was solidly asleep, slightly snoring. Her eyes blinked, she started to doze, and images arose. The waffle-weave blanket that covered her somehow lifted her into the night sky. It opened, and with a little “snap!” turned itself into a magic carpet, glittering with jewel-like paisley designs. The carpet was soft, deep, warm. It flew through the star-lit sky, winging around with abandon through the air with such a flagrant sense of magnificence and utter unadulterated freedom. Then the carpet became a waffle, but no matter how hard she squinted, tossing round on it, laying flat down and even placing her face right up against the uneven surface of it, she could not quite make out what kind of waffle it was. Her husband’s own waffles, the ones he made for her, spun delicately with brilliant happy sparks like shooting stars, circling through the night air around her. Thick heart-shaped bittersweet double-chocolate waffles sensually topped with crunchy caramelized bananas. . . orange-almond-cumin waffles ladled with a rich heady creamy curried quail. . . oh! She loved his lemon thyme waffles luxurious with the fresh lobster claws holding hands on top, dotted with jewel-like aromatics in that pink vodka sauce. . . or the seven-grain waffle sandwich stuffed with Greek salad drizzled with biting tahini sauce. . .ah! There, those dreamy rosewater–peach waffles were dancing by her, twirling in the air with divine insouciance as she watched, the two round smiling matching curves of strawberry sorbet and lemon gelato glistening on top as they shimmered by in the night. So much waffle-y bliss! Mrs. Waffle slid further into dreamland with a sigh, dove deeply into dreamland, smiling in her sleep, and moving just a hint of a touch closer to Mr. W, she felt a spark. Just like water hitting a waffle iron that was ready to cook. She edged closer, ready.

#54 Carrot Top

Carrot Top
  • legacy participant
  • 4,164 posts

Posted 19 November 2006 - 07:25 PM

I like waffles.

The Pilgrims knew about waffles, for they had spent time in Holland before coming to these shores. They used to have waffle parties. I think it's doubtful they put ice-cream on their waffles, though. But I could be wrong.

There used to be a favorite waffle recipe used in Baltimore in past times - waffles with kidney stew.
(Source: The Oxford Companion to Food)


Sounds delicious.

#55 CaliPoutine

CaliPoutine
  • participating member
  • 2,910 posts

Posted 19 November 2006 - 08:22 PM

Try http://www.goldenmalted.com

I buy the two 33 ounce cans of the original flour.

I love this stuff - it produces the best waffles I've ever tasted.

View Post



Id have to agree there. Williams Sonoma also carries this mix and sometimes you can find it at Home Goods or Marshalls.

#56 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts

Posted 19 November 2006 - 08:40 PM

We've tried them all, and the verdict is in (remember, we have waffles almost every weekend). Buttermilk. Eggs separated, and whites beaten. Flavoured don't quite fit the bill, the yeasted ones were good, but those buttermilk ones....
Susan Fahning aka "snowangel"

#57 butterscotch

butterscotch
  • participating member
  • 242 posts

Posted 16 December 2006 - 06:36 PM

my waffle secret to rich but light- buy mix with no fat in it so you can use butter- (peperidge farm is my fave)
and then, cut in the butter cold, makes it very rich but still light! ...... i usually do the whole box at once and freeze it.
i also always separate the eggs and fold in an extra white or so.....

my fave add in : fresh grated orange peel and pecans, or lemon peel and walnuts. if you add a little bit of sugar to the recipe, you dont need but a drop of syrup.
yum!
i'm going to have to try the yeast raised now......

#58 budrichard

budrichard
  • participating member
  • 1,700 posts

Posted 18 December 2006 - 03:13 PM

Waffles at North Shore Country Club in Mequon Wisconsin are the best i have ever had. They use Golden Dipt Belgian Waffle Mix http://www.goldendip...ges/master.html
and a commercial maker.
Waffles making is simple, the more watts or heat the maker has the thicker the waffle web. Simple home makers sold just don't have the heat therefore the webs are thin. I have a Kitchenaid ProLine which makes a very good waffle but I should have paid for a commercial maker, it's just not the same.-Dick

#59 rowansslavegirl

rowansslavegirl
  • participating member
  • 9 posts

Posted 17 March 2007 - 06:52 AM

Does anyone know if a cast-iron stovetop waffe iron would work on an induction stove?

http://www.lehmans.c...&keyword=waffle

#60 miladyinsanity

miladyinsanity
  • participating member
  • 1,363 posts

Posted 17 March 2007 - 10:41 AM

Does anyone know if a cast-iron stovetop waffe iron would work on an induction stove?

http://www.lehmans.c...&keyword=waffle

View Post

Depends on the iron content. If a magnet will stick to it, it will work. Not very helpful if you're buying it online though.
May

Totally More-ish: The New and Improved Foodblog





Also tagged with one or more of these keywords: Breakfast