Post by Chris in NM on Jan 19, 2010 8:19:48 GMT -6
Waffles T & T
Cooking time: About 15 minutes (depends on waffle iron)
A thinner batter generally results in a crisper waffle. For this reason, I find that liquid fat (e.g., vegetable oil) rather than solid fat (shortening or butter) delivers the crispest waffle. Also, do NOT stack the waffles; this just makes them limp and soft.
Substitute cornstarch for part of the flour. Moist steam causes the average flour-based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle's ability to hold moisture. As a cornstarch-enhanced waffle cools, moisture does not escape as quickly as if it had been made with just flour, and therefore the waffle stays crisper longer.
Separate the egg and whip the white. Waffles made with whipped egg whites are not only lighter and more airy, but also taller and more tender. Plus, they brown better.
Add sugar to the egg white rather than to the other dry ingredients. Beating in sugar softens and stabilizes the egg white, making it much easier to fold into the batter and improving the batter's longevity.
Add a generous amount of vegetable oil to the batter. A thin batter generally produces a crisper waffle. So a liquid fat, such as vegetable oil, makes a crisper waffle than one with solid butter or shortening. Don't skimp on the oil: Waffles made with relatively high amounts of oil are crisper.
Use a mixture of buttermilk and milk rather than just one or the other. Buttermilk waffles are more flavorful, but the batter is thick and the waffles are less crisp. Waffles made with milk, on the other hand, are more crisp, but less flavorful. A combination offers the best of both: milk for crisp texture, buttermilk for full flavor.
Add a touch of vanilla. Vanilla extract improves the flavor so dramatically that I often eat my waffles without butter or syrup.
Set the cooked waffles on the rack of a preheated 200-degree oven for at least 5 minutes before serving. The warm oven accomplishes two things: You can make all the waffles before serving, so everyone can eat at the same time. And the low heat beautifully reinforces the waffles' crispness. Do not stack the waffles: They'll turn moist and limp within seconds. If you forget and stack them anyway, don't worry. Just separate them and place them in a single layer again. They'll crisp right back up.
Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside.
Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated.
Add batter (for my waffle iron, a generous 1/2 cup) to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20 minutes. Repeat with remaining batter. Serve immediately with syrup.From USA Weekend Magazine www.avhub.net/waffles.htm Chris in NM
This is the recipe I use:
Classic Waffles
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2 In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3 Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. Chris in NM
Cooking time: About 15 minutes (depends on waffle iron)
A thinner batter generally results in a crisper waffle. For this reason, I find that liquid fat (e.g., vegetable oil) rather than solid fat (shortening or butter) delivers the crispest waffle. Also, do NOT stack the waffles; this just makes them limp and soft.
Substitute cornstarch for part of the flour. Moist steam causes the average flour-based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle's ability to hold moisture. As a cornstarch-enhanced waffle cools, moisture does not escape as quickly as if it had been made with just flour, and therefore the waffle stays crisper longer.
Separate the egg and whip the white. Waffles made with whipped egg whites are not only lighter and more airy, but also taller and more tender. Plus, they brown better.
Add sugar to the egg white rather than to the other dry ingredients. Beating in sugar softens and stabilizes the egg white, making it much easier to fold into the batter and improving the batter's longevity.
Add a generous amount of vegetable oil to the batter. A thin batter generally produces a crisper waffle. So a liquid fat, such as vegetable oil, makes a crisper waffle than one with solid butter or shortening. Don't skimp on the oil: Waffles made with relatively high amounts of oil are crisper.
Use a mixture of buttermilk and milk rather than just one or the other. Buttermilk waffles are more flavorful, but the batter is thick and the waffles are less crisp. Waffles made with milk, on the other hand, are more crisp, but less flavorful. A combination offers the best of both: milk for crisp texture, buttermilk for full flavor.
Add a touch of vanilla. Vanilla extract improves the flavor so dramatically that I often eat my waffles without butter or syrup.
Set the cooked waffles on the rack of a preheated 200-degree oven for at least 5 minutes before serving. The warm oven accomplishes two things: You can make all the waffles before serving, so everyone can eat at the same time. And the low heat beautifully reinforces the waffles' crispness. Do not stack the waffles: They'll turn moist and limp within seconds. If you forget and stack them anyway, don't worry. Just separate them and place them in a single layer again. They'll crisp right back up.
Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside.
Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract.
Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated.
Add batter (for my waffle iron, a generous 1/2 cup) to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20 minutes. Repeat with remaining batter. Serve immediately with syrup.From USA Weekend Magazine www.avhub.net/waffles.htm Chris in NM
This is the recipe I use:
Classic Waffles
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2 In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3 Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. Chris in NM