Waffle iron



Waffle Irons, Waffle, Kitchen Utensil

I’d always wanted a waffle iron. At age six, I started asking for you, every Christmas and every birthday. I dreamed of making large, golden, square waffles which were slightly crispy on the outside and light on the inside. I received my first wok once I was six, my first ice cream machine a couple of years later, but sadly, no waffle iron.
I’m getting married later this year, and my fiancée and I’ve already registered in at least one place. Can you imagine what the first thing I picked was? That’s right…a waffle iron. It turned out to be a premature choice, however, because to my surprise, I got my first waffle iron for Christmas. My fiancée put in a good word for me with the rest of the family saying,”Paul really wants a waffle iron.” I really like it; I have already used it quite a lot since Christmas.
I followed the recipe printed in the manual on the inaugural run. The more times I used it, the bolder I got. I made substitutions and even added other ingredients like swapping milk for buttermilk or oil for butter. I altered the amount of flour and even tried using pasteurized egg white; I will never do this again. Pasteurized egg whites just don’t fluff up the way non-pasteurized egg whites do.
I hit pay dirt recently with my loved ones. My latest experimental batter came out very nicely.
Ingredients:
2 cups of all-purpose flour
4 egg whites
1 pinch of cream of tartar
1 cup of butter milk of vanilla extract
2 tsp. of baking powder
1 pinch of salt
2 Tblsp. of melted unsalted butter
First, add the cream of tartar to the egg whites. (Contrary to popular belief, cream of tartar does not produce increased quantity, but it does help in a more stable molecular structure). Whip the egg whites to a soft peak. You may tell your whites are done when you dip your beater into the snowy and it makes a summit that slumps quickly. Set the egg whites aside.
Next, beat the yolks and sugar till the mixture turns out a pale-yellow or off-white. Insert your buttermilk and vanilla and mix.
While stirring, gradually add the remaining dry ingredients, it helps if you mix the remaining dry ingredients separately first in a measuring cup. Make sure to not over blend it or you may excite the gluten in the flour and over-excited gluten makes for an extremely chewy waffle. Remember: Think golden, crisp on the outside and fluffy or light on the interior.
Get your whipped egg whites and add them to the rest of your mixture. Gently incorporate them and do not over mix, or you will lose the bubbles. While stirring, add the butter.
I have a Krups Wafflechef, it signals you when its warmed and ready to go. Baking waffles in this iron only takes about 4 minutes. Don’t go for a cheap, no-name iron, I highly recommend the Wafflechef. Pre-heat the waffle iron. Add about 2 oz. Of batter on each square, making sure that you don’t place more than the iron can handle. Should you over-do it to the batter you will make a mess.
Waffles are great for breakfast or even for dessert. They are great topped with maple syrup or whipped cream and fruit; even ice cream makes a fantastic topping! Happy waffle making and remember Captain Ellis, He’s our Hero, Gonna Take Pollution down to ZERO!



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