AlaMoi

he replied: "lettuce alone!"

low water butters - ala Plugra, etc - are touted for flavor, etc. for any dough that aims to be flaky or "puff pastry" . . . . that effect is attributed to water in the butter exploding into steam and 'making the puff' / creating the separation of laminated layers. so - that raises the issue for baking . . . high water aka cheap 'American' butter = max steam explosion . . . . or centuries of bakers using high fat lower water butter. curious, eh?

any jury will acquit you of dough abuse!

soft, not crispy . . . . a rather common thing with waffles 'right out of' the iron. even letting them cool down 2-3 minutes on a cooking rack will increase the 'crisp' factor. plopping them on a solid surface - wood, countertop, baking tray, , , , - that traps moisture still steaming out of the waffle - and makes for soggy/not crisp.

this has a run down cast iron vs aluminum + listing of cast iron waffle makers https://foodsguy.com/best-cast-iron-waffle-makers/

I suspicion that the waffle iron is not hot enough when you fill it. the batter should immediately sizzle - if it's too cold the batter 'bakes on' instead of crusting.

"anywhere in the world" refers to the employee taking a competing job in another country.

it may be incorrect in UK, but it is not incorrect for USA

non-compete employment clauses have been around for much longer than "current events" - companies banning employment in any similar industry . . . anywhere in the world . . . for X years. all have found to be legally indefensible. fwiw. in the "feed people" industry - who owns the recipes and who is allowed to use the recipes here-there-thither . . . is a frequent issue defined by sales contract (in the case of owner selling to .....) "famous" recipes and liquor licenses . . . always a fun discussion . . .

. . . . fork split waffle . . . . been there, done that! based on experiences at motels with 'u-make'em' breakfast - typically Golden brand waffles - bought a double-flip type maker this was my early attempt at a Liege/yeasted recipe . . . didn't fill out according to plan, but solved that.

oh yeah . . . the right amount of batter is always a joy to determine.... you can use the measured method - find a cup/bowl/can of the 'right volume' - pour the batter into the 'measured volume' then to the waffle iron. with practice you can eyeball it - although the rise / out-squish will vary with the recipe - i.e. yeast vs baking powder vs starter ....

well, "1+tsp+salt" does not produce the same result as "1 tsp salt" so . . . there is that . . .

inputting 1 tsp: and that illustrates the issue.

wow. seldom have I seen more absurdity on the web.... using "1 tsp salt" the best it comes up with is 0.099 ounces per teaspoon. everyone in Europe - where tsp is not so common... - has a scale that will measure 0.099 ounces

you'll get close. both pancake and waffle recipes come in variations of ". . . . add melted butter / oil . . ." for 'bare' cast iron/aluminum my experience has been . . . they require when hot, pre-bake, brushed on oil/butter in the first months time. eventually, the fat builds up the slick polymer layer - but they will always need an oil/melted butter component to the recipe. there is a myth that non-stick coated plates don't require oil/butter in the mix. it's a myth . . . I do both baking powder and yeasted/Liege waffles using a non-stick - but a bit of butter makes for perfection. frankly I think the melted butter does a better job - at making for non-stick as well as for taste.

'stuff' sold by weight - i.e. a 5# bag of . . . there is usually some 'pre-sorting' for size/weight, but in order to make the bag as close as possible to the specified weight selected smaller size/weights is added to the reach an acceptable tolerance. I'd dump out my last bag and take a pix - but I've already used up the small ones . . .

I have metal stamped/ground measuring cups, , , for the sole purpose of loading them up and dumping the contents onto a (tared) scale . . . I have my failings. like: how much onion for a beef stew . . . really? like +/- 70% is gonna' make some kind of difference? onion - and others - are a really good example. just like salt - Morton's vs. Diamond vs. the kid with the umbrella . . . the weight of some "volume" can vary by a significant amount. finer grains/grinds make for higher density . . . . the volume of rough chop to diced to fine diced to minced makes a really huge difference when weighed "after the slice/dicing" so,,, I'm all for weights vs volume - but there are some details to be attended to . . . .

methinks the best educational tool for the question is: buy a five pound bag of onions - dump them out and observe the sizes..... recommended for late fall implementation with a fresh crop. Jan-May our Giant bag of onions usually contain 2-5 onions that are sprouting and basically rotting in the bag . . . it's a Giant thing - Weis Markets (across the street) has far superior 'fresh produce' as the season wears on.

I have a 6 burner Viking. the individual burner grates have little rubber feet . . . 6x4=24 pieces . . . went to the shop to buy some, $3 _EACH_ x 24=$72 for pencil eraser size rubber thingies - that go crisp, break off, disappear about every 3 months. . . the auto-igniters died. no local service tech. estimate: $200 "travel time" + parts + labor - and of course, they can only figure out what parts they need at the first $200 travel visit . . . unplugged the auto igniter junk, use a https://www.amazon.com/gp/product/B093KCMBQX so . . . mega-caution needed on Viking stuff. it breaks, a lot, and repairs will not make you happy.

ps: I'm not going to make my own . . . whatevers in our markets, only flour tortillas are offered. do corn recipes not have a 30 year shelf life? no clue. simply put, corn tortilla are just not available . . . I do a breakfast burrito - pre-prepped: bacon strip - microwaved for speed/ease flour tortilla re-toasted in a dry hot pan scrambled egg the soft/toasted tortilla is ready . . . lay in one strip of bacon add one scrambled egg add ~1 ounce 4-blend cheese trim side edge of tortilla to make fold/wrap/roll "ideal" roll the tortilla and fasten with toothpick the residual heat melts the cheese the grins show 'we loved it"

anyone knowledgeable in the banana trade? bananas are usually a "mono" crop - huge plantings of the same variety . . . I know there's currently a virus spreading and killing off huge swaths of 'old' plantations - new planting are different strains. reason I ask: at Costco, bought a bunch of "organic" bananas - the eventually go speckled / brown spots skins - but the banana itself did not go mushy/over ripe as the "usuals" do. origin was Columbia - I'm presuming there's new plantations with virus resistant types there?

my favorite Athen's street vendor:

black-eyed peas over rice; diced green pepper&cucumber soaked from dry, simmered in chicken stock + diced smoke bacon

if the taste works - go for it! I've found many/most cakes using melted chocolate tend to the dense side. the batter depth may also have inhibit the 'normal' rise . . . things rarely go perfect first time around - especially if you have to modify to size/amounts/etc. once one knows what to expect it makes for an easier prep.

that recipe calls for two 20cm pans - the depth is not given. I would not recommend baking the entire batch in one 20cm pan - i.e. twice as 'thick' the center of the pan will take much longer to bake at double depth - which will likely over-bake-to-dry the edges. it calls for springform pans - those with a removable bottom - and greased paper on the bottom. indicates to me the baked cake is quite fragile the "sides" of a springform pan "comes off" - allows you to get the entire layer 'out of the pan' without breaking it.