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Ashen

Ashen

On 26/02/2017 at 6:40 PM, andiesenji said:

 

I use a Tupperware "pitcher" with a pouring lip, go around the outside first, about an inch in from the outer edge of the iron, then fill in the center.  The outer rim of batter "sets" so it contains the the inner stuff so it won't run out the sides.

I learned this when I took a course when I first began catering.

 

 

cool tip  Thanks.  I can definitely use that for my regular waffle batter recipe, I will have to see how I can adapt that concept next time I make the sweet potato ones . The batter ends up much thicker than any waffle batter I have made before, it was a spoon in situation, as it really wasn't pouring consistency.     Maybe pipe it in using a large zip bag with corner cut off would be easiest. 

Ashen

Ashen

On 26/02/2017 at 6:40 PM, andiesenji said:

 

I use a Tupperware "pitcher" with a pouring lip, go around the outside first, about an inch in from the outer edge of the iron, then fill in the center.  The outer rim of batter "sets" so it contains the the inner stuff so it won't run out the sides.

I learned this when I took a course when I first began catering.

 

 

cool tip  Thanks.  I can definitely use that for my regular waffle batter recipe, I will have to see how I can adapt that concept next time I make the sweet potato ones . The batter ends up much thicker than any waffle batter I have made before, it was a spoon in situation, as it really wasn't pouring consistency. 

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