I have put my waffle iron through more shit than it should reasonably be able to handle. I used to have parties with friends where we would get fucking plastered and try waffling everything.
The waffle all the things craze started shortly after, a cosmic coincidence if ever there was one.
Anyway here’s some reports.
First, we used a shallow style waffle maker. Mine was a cheaper Cuisinart but I think any would do.
Bad corn bread mix is elevated in the waffle maker but really fucking good corn bread is better prepared the traditional way. I used famous Dave’s as a nice middle ground cornbread batter and it made a fantastic base for chili.
As did cheap tube cinnamon rolls. Cinnamon rolls and chili are a staple where I’m from and trust me when I tell you that waffling them and serving chili on top absolutely elevates the dish.
Tater tots, covered in cheese, and cooked from frozen on the waffle iron are absolutely the best version of tater tots. This is the one thing we did every single time. You gotta abuse the poor iron closed but it’s worth it.
Bread is just toast in the waffle maker, a bad version of toast. Anything you see that says put something in bread and put it in the waffle maker has been disappointing.
Fried mac and cheese bites, similarly, are not improved by the waffle process.
Pierogi however, are absolutely wonderful but not necessarily improved enough to be worth the effort. Unless you’re alone and somehow only want like 4.
Lasagna was the last item my poor waffle iron waffled. The HR Geiger abomination that came out of that poor machine was absolutely fantastic. Alas my poor iron never came clean again. It was a fitting send off.
There’s no frosting on the cinnamon rolls. It’s good. I promise you it’s good. It isn’t gonna change your life but I swear it’s good. it’s better than the nonsense they do in Ohio with fuckin spaghetti.
Good or not, it’s out of order! Syrup is for pancakes and waffles. Everyone knows this. It’s time you accepted it and saved your applesauce for trading with Ace and Spike.
Syrup is for children. Neither pancakes nor waffles require anything more than high quality butter which i suspect would do nicely on your cheddar bay waffles as well.
My point was the cheddar-apple link is strong, but what apple flavor? I suppose you would like an apple syrup. Fine. Light or dark apple flavor? That’s the real question.
… Belgian style waffle or closer to Eggo? I’d be concerned about the deep pockets of the Belgian (non-Leige) waffles. Do you add any support material or stuffing, or just eggs?
Thank you, I’m planning for next weekend with my kid. =)
Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.
The waffle maker that I have is one that makes 4 square waffles at once. So about half way between Belgian and Eggo. Probably the most important thing to remember to use cooking spray. If you forget the spray you’ll end up with at least half of the egg stuck to the waffle maker. I just whisk the eggs in a bowl, with just salt and pepper. Though if you treat them like scrambled eggs and add water/milk/whatever you’ll probably get better results.
Take Jimmy Dean sausage meat, the one in the plastic tube, and spread it over a sheet of cheddar bay biscuit dough. Roll it into a log and slice it at a half inch thick spirals. Bake in the oven at 350 freedom until golden brown. Dip the top in the supplied seasoning prepared as directed. Enjoy cheddar bay biscuit sausage rolls.
If you hear “sausage cheddar biscuits” and think, “well that sounds unhealthy!” while clutching your pearls, then you don’t understand what’s going on here.
Muffin in non-North American English refers to a part-raised flatbread, like a crumpet. In North America, muffin typically refers to a sweetened quickbread baked in a mold like a large cupcake, but shockingly even less healthy. The rest of the English speaking world generally refers to this as an American muffin.
In North America, biscuit refers to a levened, typically unsweetened quickbread. For the rest of the English speaking world, a biscuit is flat, unlevened, and often sweet, like shortbread. This would be referred to in North America as a cookie.
In Germany, “Keks” refers to an English-style biscuit but the word is derived from English cake, while “Biskuit” means sponge cake even though, just like Zwieback, it means “twice baked”. For some very odd reason English and French actually agree on the meaning of biscuit but neither bake theirs twice.
This kind of word jumble is why I love languages. There’s so often interesting history tied up in the etymology of a word or, like this, it’s just insanity.
Iron presses, or squishes anyway. Although just the name itself is not clear really. In my mind am equating it to iron for ironing clothes, so you press the dough into shape.
Where I live we usually put a batter in the waffle iron, doughs usually get shaped and put on a pan (or put into a loaf pan to make bread shaped bread). All that being said, I’m in the southern US, we aren’t known for making sense most the time.
I’m pretty sure waffle irons and clothes irons (and branding irons, and soldering irons) are called “irons” because they were historically just specially-shaped chunks of cast iron.
Waffle batter normally has baking powder in it to cause it to rise, or the egg whites in it have been whipped to make it fluffy.
Bay biscuits… probably don’t have as much baking powder in them as they’re pretty dense when you dollop out the dough and they don’t rise much in the oven.
So while you can make fluffy things in a waffle iron, just because you make bay biscuits in a waffle iron doesn’t mean they’re going to be fluffy.
They’re not as fluffy as waffles, but they’re denser even out of a waffle iron. A waffle iron doesn’t really compress what’s in it, it just moves the batter around into veins, so that veins hold the fluffiness so I don’t see why it would suddenly be too dense just because it’s made in a waffle iron. The whole point of waffle irons is to get a combo of fluffy and crispy.
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