dr_justice

Hi Alex. I came back to this thread just now, 3 years after you replied... thanks for liking it so much. It is indeed a cool recipe that I make most of the time when i do waffles. It was a game changer for me too. I'm sure a fancy restaurant could serve these and patrons would be like: "how?!?"

Just logged back in cause I wanted to check something in my original recipe, then saw this reply from, oh my, 2 years ago. I'd like to see pics from your updated recipe with, uh, "chemicals". How differently did it turn out, why did you make those changes?

Bump ! It's been almost 2 years since the last update. This is the recipe I've been making pretty much since I posted it and it's a family favorite. It's exactly zero hassle, usable almost immediately (I like to give it a good 10 minutes rest at least), and I get a surprised look from almost everyone who tastes it for the first time. And with some cheese in the middle (parmesan, or a cheddar blend), this thing is now a staple that I make almost every weekend. Since my last post, I've adjusted the recipe somewhat but it has largely stayed the same: I've added a bit more flour to thicken the batter and give it a slightly more dense inside, otherwise it took a minimum of 4 waffles to satisfy a normal person's hunger (and even then!), and a bit more butter in the batter to ease the removal of the waffle from the iron. Anyway, I wonder who else has tried and liked this recipe?

Space log E-2103. Tried overnight white again. Tried bread flour instead of AP, same brand, because I was out of AP. Mixed in a tub as per Admiral Forkish's instruction (instead of a large concave bowl). Reduced water temp 5 degrees to target 78 degrees (I was still off by a few). Mistakenly baked at 450 for the first 30 minutes, at which point I remove the lid and go: "hey. Why the... Oh damn". Then bake for the the remaining 25 at 475. The result of the experiment resulted in a thinner crust than anticipated. As for the rest.... Oh. Oh my. Ooooooh. Moist. Flavorfoul. Perfect crumb texture. Ooooooooooh. Revelation. Kirk out.

By the way, has anyone tried the bacon bread in Ken Forkish's book? I don't have the time or work schedule to make levain, which is what it calls for in the book. Anybody tried to incorporate the bacon in the overnight white bread? Speaking of the Overnight White Bread, my work schedule would command that I need to cut about 3 hours from the whole process -- basically I am thinking I would need to bulk ferment for 9 hours instead of the required 12-14 hours. Any suggestions for how I could/should accelerate this process? More yeast? Warmer water?

Another convert here. Baked for the first time the overnight white on saturday morning, and my 3 year old was like "want more bread" all day long. I've never seen her want so much bread, ever.

Some food processors or mixers have lids that prevent such messes. If yours doesn't have one, why not make a makeshift one out of plexiglass?

After some experimentation, I can confirm that I can achieve much better texture and aftertaste using these proportions instead 250 ml milk 500 ml cups water 250 ml whipped cream 80ml butter, this helps with the crunchiness a bit and helps by making the waffle stick less to the nonstick surface. As I suspected, more water tends to evaporates leaving a lighter and crispier texture, as opposed to more cream in the original post that left the waffle with a heavier/silkier/creamier taste. Oh, I also tried adding a few mini marshmallows dropped in between bottom/top layers of batter, and that was extremely playful in the mouth, highly recommended (thank you CatPoet!). @Chris Hennes, you seemed to enjoy the original recipe, let me know if you can tell the difference with these proportions. (I wish I could edit my original post to edit proportions...)

I almost bought a KA mixer but I started to read about the reliability issues and the fact that the plastic cover kept cracking. But then I've read that KA has been shipping metal covers for free to those who have had a plastic one crack. So for 2014 models -- does anyone know if KA have finally sorted out the problem with the gear housing cover that kept breaking? I know they were problematic a few years ago, but surely they've sorted it out if the replacement parts are now made of metal?

You don't have to. Chris' waffles and mine were done with the originally posted recipe. The grilled cheese one too, using leftover batter. Maybe make another batch later with updated ingredients and let us know the difference? Btw, I'd suggest playing with making non-filled waffles first to get the hang of it before straight off experimenting... It'll give you an appreciation starting point. I'm thinking that filling the waffle with liquidy/melty/fatty/oily stuff removes some of the airiness and crispiness to the waffle, which is one of its primary qualities. It happened with the cheese and I would think it will also happen with chocolate. Post pics!

Not sure. Speaking of which, we're waitng on your ginger ale recipe

That would actually work really well ! I'll give it a shot.

Thinking of the comment "it's like a deconstructed waffle, with only the crunchy outer bits and no filling", I started to wonder what I could fill it with. I came up with a pretty good idea, but then didn't have the ingredients (so I'll try that later). But in the meantime, what else can I test with? Cheese, perhaps? Quick and dirty comfort food version - Base layer of Air Waffle batter. - Slice havarti cheese (it's what I had on hand) - Top layer of Air Waffle batter. I'm not entirely sure how to describe the result, other than it's a candied grilled cheese waffle. I forgot to taste what it would be like with maple syrup. So after this test I think it'll be possible to fill the air chambers quite nicely with what I have in mind for later. Does anyone have suggestions for filling?

I've tried beer and carbonated water. IMO, it's not even close. Why don't you give it a try and report back?

I have two kinds of waffle irons. A standard one, and a belgian one that flips. They come out almost exactly the same in terms of texture. There is so much air you don't need to flip. If you look at the first pics, I used a standard, fold-the-lid-down-and-don't-turn type of waffle iron.

Oh, and with regards to yeasted waffles. You can still do it with a yeasted batter -- I've done it -- and they come out awesome with just the taste you are looking for. Just add the usual amount of fresh yeast and let it rest for 2-3 hours before putting in the siphon. But then it's entirely a matter of taste and not a matter of needing the yeast to make the waffles rise. By the way, I find not "needing" yeast to be a great option because you can then experiment with all sorts of tastes in your batter that won't clash with the distinct taste of yeast. For example, next week I'm incorporating apple sauce into the batter to see how that goes. I've done apple sauce and whipped cream, and it doesn't clog the siphon.

Thanks for trying my recipe! Your 4th waffle came out beautifully, much like how they should come out. From your picture of the batter (the one where it looks like half-and-half) I'm wondering if I somehow didn't get mixed up in my proportions, because mine seems a little whiter and, I think, a little thicker. But It's hard to tell from a single picture. I also didn't separate my eggs. I used whole eggs, not just the yolks. I'm not sure it matters. But the important part is how it comes out of the siphon. it needs to come out almost like whipped cream: structured so as to keep the air bubbles trapped inside while it cooks. Another important aspect I did not mention is that air waffles are best cooled with both faces exposed to air for about a minute or two before putting them to rest on the plate. Both sides need to be exposed to air so that the bottom side does not become soggy from the heat/steam (which would happen if you just put it on a plate and let it rest). I'm curious about your waffles as you pulled them out of your iron. I ask because I posted the recipe I did this morning, which I did differently from my usual proportions. Usually I put in a bit less whipped cream (-125ml), and a bit more water (+125ml). I think this tends to give it more structure and crispness as the water evaporates (as opposed to cream). So, did the waffles have any bend or flex to them, or were they perfectly stiff? When I take out mine, they are usually stiff (but oh so delicate) and hold together without any flex to them. But this morning, they had some flex, and I wasn't sure why. Looking at the pictures of your first failed attempts, it looks like the pieces didn't break off cleanly, they probably stretched before ripping, which points to what I saw this morning. But your last one was a thing of beauty :-) With regards to butter, you can probably safely add some more, which would likely help your sticking problem without affecting the outcome at all. I'm never as precise as you are with my measurements. Waffle batter is very permissive, so I usually kind of wing it.

It's basically to avoid the batter collapsing while it's cooking. This tends to happen if you use a siphon and the liquids you have are just water and milk. When you put whipping cream into a siphon and pour it, it comes out big, light, fluffy and firm, which is the characteristic I wanted to preserve while cooking the waffles.

Here's a new take on an old favorite that has hardly seen any new innovation in like forever, the (belgian) waffle. Ah, belgian waffles. Crispy on the outside, and light, fluffy and moist on the inside. Typically, to incorporate as much air as possible into the batter, recipes require you to use yeast or to whip egg whites stiff. Some recipes even use beer instead of water. I tried everything. But to me, there was never enough air. Then I had an "a-ha" moment. Something so simple, actually, that far exceeded any results I’ve ever had with traditional techniques. The secret? Simply incorporate whipping cream into the batter and use a pressure cream whipper to pour the batter on your waffle iron. When done properly, these waffles are the lightest ever. They weight just about nothing. AIR WAFFLES Step 1: Mix dry ingredients. - 2 cups white unbleached flour - 4 tbsp sugar (heaping) - 1/2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt Mix until evenly distributed. Step 2: Mix liquids. In a separate bowl, whip in together the eggs, milk, water and butter. Ideally, the milk and water should be room temperature to avoid the melted butter from forming clumps when in contact with cold liquids, and you don't want to clog the pressure creamer. - 250 ml milk (room temp) - 375 ml water (room temp) - 60 ml melted butter. - 3 eggs Mix well until smooth and even, then add... - 375 ml whipping cream. (note: I put the cream after the eggs have been beaten/mixed simply because I don't want to thicken it yet, but it makes little difference) Incorporate liquids to dry, and mix until light and smooth, no lumps. Step 4: Ready to go! Put 500 ml of batter into your pressure creamer, and charge it with two (2) N2O cartridges. Shake well (15-20 times). Cook as usual - until no more steam comes from the waffle maker. Cook a bit more if you like extra crunchy. Note 1: I took the pictures with the last batter I had from this morning's breakfast, and I managed to overcook it. They're usually not as dark, but you'll get the idea. Note 2: In the 3rd picture, look at the outside texture of the waffle and notice the pattern of micro bubbles everywhere, kind of neat.

I have been playing with malto for a while. Did the Nutella, which turned out OK, and also Peanut butter. But I could not get over the chemical taste of malto, especially on peant butter (yuk!). So, I left a glass with peanut butter soil in the freezer for about a week and a half, and I re-tasted it today. First, the soil, even at freezing temperature, did not freeze. It wasn't even cold. On taste, it appears that the nasty chemical taste is mostly gone. Does anybody else have any tricks to remove the chemical taste of Zorbit in a preparation? Finally, Texturas's web site has videos of nut cookies being made with heavy dose of zorbit. I can't imagine how they taste, surely elBulli wouldn't simply serve zorbit + nuts, that would just be nasty. Anyone?

Thanks very much guys. I will look into the food saver options.

Hey everyone, Over the last month or so I got heavily got into MG experimentation with alginate, xanthan gum, gluco, and all those other fun products. There is one thing that eludes me however. Over here: http://www.texturaselbulli.com/ENG/videos_recetas_01.html# If you look at the first two videos (Meat jus, part 1 and 2) at the beginning of the 2nd video the juice mix is poured into a machine that makes heavy foam out of the liquid. It looks like it's cooking, but I can't be sure. Or is it a sous-vide machine trying to get the air bubbles out of the mixture? Do any of you what this machine is, or how we can achieve the same result without that machine at home? Thanks Joo.