Why do people like waffle irons that flip?

[Blackjack200]

Reminds me of a TFP post. :hmm:

Rereading my post, yeah, it looks like I was subconsciously channeling TFP. Everyone knows this. :twisted:

 

[Muse]

Rereading my post, yeah, it looks like I was subconsciously channeling TFP. Everyone knows this. :twisted:

TFP = what? :\

 

[guyver01]

TFP = what? :\

TheFlyingPig

everbody knows this

 

[IHateMyJob2004]

YOU ARE SUPPOSED TO PUT THE BATTER IN AND THEN FLIP IT IMMEDIATELY TO GET FULL COVERAGE WHILE STILL IN THE LIQUID STATE!

The flip does not occur half way through. It occurs immediately!

EDIT: I know this. My entire freshman year at college I had one for breakfast every day. And usually had one at lunch time also.

 

[Muse]

YOU ARE SUPPOSED TO PUT THE BATTER IN AND THEN FLIP IT IMMEDIATELY TO GET FULL COVERAGE WHILE STILL IN THE LIQUID STATE!

The flip does not occur half way through. It occurs immediately!

EDIT: I know this. My entire freshman year at college I had one for breakfast every day. And usually had one at lunch time also.

Clearly you know this. I've made 4 waffles in my new Proctor Silex 26500 and the stress level hasn't subsided to the point where I've gotten it together to do the flip thing. The first time I forgot to spray the grids and it was an unmitigated disaster. D: This waffle iron can easily be flipped, the trick being to put the batter in with the device initially upside down.

Yesterday I had a couple of deeelicious waffles!

 

[DT4K]

Waffles are awesome!

But I almost never make them. With a wife and 5 kids to cook for, I just don't have the time to cook anything one at a time. It would take me 2 hours to make enough for everyone. Unless I bought a much bigger waffle iron or more than one.

So we eat usually do pancakes or french toast, which I can do 8 at a time on my electric griddle.

 

[Muse]

Waffles are awesome!

But I almost never make them. With a wife and 5 kids to cook for, I just don't have the time to cook anything one at a time. It would take me 2 hours to make enough for everyone. Unless I bought a much bigger waffle iron or more than one.

So we eat usually do pancakes or french toast, which I can do 8 at a time on my electric griddle.

For a family of 7 you'd best have 2 big irons, those square ones. I saw one for $30 at Walmart the other day, a GE. Might need to run them on separate circuits not to blow a breaker.

 

[Muse]

Got my waffle maker in the mail today. Can't believe what the mailman did. He put the box in my trash receptacle. Anyway, my first waffle was a complete disaster. I forgot to spray the grids with cooking oil spray. I made a 2nd waffle, spraying before applying batter and it came out very very easily. This was the standard waffle recipe that was in the fold up instructions that came with the waffle maker.



I'm going to try this but I can't hang with the butter and will try substituting olive oil. May even try doing this with my breadmaking machine.

Belgium (Belgian) Goodnight Waffle Recipe

http://www.cdkitchen.com/recipes/recs/257/BelgiumGoodnightWaffles65878.shtml

Ingredients:
1/2 cup lukewarm (105F) water
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
2 cups whole milk, warmed (about 105F)
1/2 cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/4 teaspoon baking soda
Turn this recipe into a puzzle! [click]


Directions:

I was scouring the net trying to find the recipe for my Waring Belgium Waffle Maker with no luck. Well, I finally found my owners manual and thought I'd share this recipe with everyone.

This makes a nice light tasty waffle without that funny raw taste and stick in your throat texture I get with other recipes.

Most of the mixing for these waffles is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle make is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed).

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop - do not refrigerate.

When ready to bake, preheat your Waring Pro Belgium Waffle Maker on setting # 4 or preferred setting; (green indicator light will be illuminated when preheated)

For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.

While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Use measuring scoop to measure out batter. Pour onto waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids. Close cover and rotate 180 deg to the right. Bake in the hot waffle maker until beeper sounds. Rotate 180 deg to the left. Remove waffle and repeat with remaining batter. Waffles may be kept warm in a slow (200F) oven. Place waffles arranged on a cookie sheet on a rack in the oven. Serve with sliced fresh fruit, jam, powder sugar, a warm fruit syrup, yogurt, or whipped cream.

Nutritional Information (per waffle) Calories 373(49%from fat) Carb 38g Pro. 10g Fat 20g Sat fat 12 g Chol. 123mg Sod 501 mg Calc. 117mg Fiber 1 g

This recipe from CDKitchen for Belgium Goodnight Waffles serves/makes 6

I made this recipe today (did initial preparation last night, as indicated). I made it to the letter (next time, I'm using olive oil instead of butter, however. I'm sure the butter is better, but I can't indulge in it regularly, gotta keep my LDL cholesterol in check). It was excellent, superior to a baking powder waffle. The yeast, and in particular a yeast recipe that's allowed to "proof" overnight, develops a wonderful flavor that baking powder recipes can't come close to. It's more work, takes longer, but worth it. I have a book on sourdough cooking that has a lot of waffle recipes and I think I'll try some of them. It demands developing and keeping a sourdough culture vibrant, but sourdough if done right is better even than proofed yeast.

 

[Blackjack200]

I have a book on sourdough cooking that has a lot of waffle recipes and I think I'll try some of them. It demands developing and keeping a sourdough culture vibrant, but sourdough if done right is better even than proofed yeast.

Yeah, isn't making and maintaining the "starter" a big PITA with sourdough? I love the taste of it, but I just don't think I could commit all the time and energy to manage that process. :\

 

[Muse]

Yeah, isn't making and maintaining the "starter" a big PITA with sourdough? I love the taste of it, but I just don't think I could commit all the time and energy to manage that process. :\

I've done it in the past. More than once. It isn't very hard, it's just that you have to "keep your hand in." That is, if you stop using the starter (say, for a week or two) it starts losing it's potency pretty quickly and it starts to develop some strange flavors. Then you have to rejuvenate it, if it's savable. If you use the starter (you store it in the refrigerator, but work up the culture in a warm spot prior to making your bread, etc.) every few days or maybe even weekly, it will stay healthy, flavorful and vibrant if you do things properly. I don't know if I'll start doing it again. I have a bread machine now, so making dough is way easier than the days when I was kneading on a board. I don't have as much time for projects as I used to. Priorities!

 

[Muse]

That is Alton Brown's idea of the ideal waffle meal. See the 2 part video:

http://www.youtube.com/watch?v=L3UHlQhUxdY&feature=related

http://www.consumersearch.com/waffle-irons/villaware-uno-classic-round-waffler

 

[IronWing]

They make ninja waffles.

 

[Howard]

Clearly you know this. I've made 4 waffles in my new Proctor Silex 26500 and the stress level hasn't subsided to the point where I've gotten it together to do the flip thing. The first time I forgot to spray the grids and it was an unmitigated disaster. D: This waffle iron can easily be flipped, the trick being to put the batter in with the device initially upside down.

Yesterday I had a couple of deeelicious waffles!

Sorry for necro. How do you deal with the risk of overfilling the grids if you do it upside-down?

I was just thinking about why a fixed-position waffle maker couldn't just be flipped as an entire unit, and I remembered this thread (somehow).

 

[NetWareHead]

This thread is awesome. Being the cast iron freak that I am, I'm going to look for an old school one (that is placed on a stove burner) and buy it. Waffles are awesome

 

[MarkXIX]

I am now tempted to create a waffle/French toast hybrid this weekend.

I've already done chocolate chip cookie dough in the waffle maker with ice cream. Good stuff, but tricky.

 

[MongGrel]

As I alluded to in my initial post, the most popular waffles that are sold in Brussels and in most of Belgium are not made with a batter. They are made with a heavy, sticky and stiff dough. It's humorous each time someone mentions a "Belgian Waffle Maker" as most Belgian waffles are nothing like what those waffle irons typically produce.

The first part of the dough is made with yeast and then set aside and allowed to rise. This helps to create a lighter dough, but there is a second secret ingredient along with a special type of sugar.

Is kind of like were I posted the other night about Hawaiian food, the native food has no Pineapple in it, it was a import from South America to plantations later.

But everyone associates pineapple with Hawaiian food.

 

[Howard]

Is kind of like were I posted the other night about Hawaiian food, the native food has no Pineapple in it, it was a import from South America to plantations later.

But everyone associates pineapple with Hawaiian food.

Just because it isn't native doesn't mean it's not part of the cuisine. I am certain Spam was not invented there. Nor was the tomato native to Italy.

 

[alkemyst]

Most of the flip ones are either to make two waffles at once or when you flip it it starts a timer.

You don't flip it again during cooking.

 

[xSauronx]

I had a waring pro waffle maker for about 3 years ($50 at sams). It makes some of the best waffles I've had. The point of the flip isn't only for even distribution, you can't make batter fill pockets that are 1/2 inch deep, the second reason you flip is to put more air into the batter. When you have more air you get lighter more crisp waffles.

i just like that i make 2 waffles at once, and so can enjoy a group gathering with waffle eaters sooner than i could if i made one at a time

but pockets are good

 

[zinfamous]

Just because it isn't native doesn't mean it's not part of the cuisine. I am certain Spam was not invented there. Nor was the tomato native to Italy.

Or noodles

or the chili pepper with Indian cuisine

potatoes and the Irish

 

[SunnyD]

Has anyone ever made coffee-waffles?

 

[JulesMaximus]

Much more useful than a rice cooker.

 

[EliteRetard]

You guys can argue over the second best breakfast food. We all know french toast is superior to all other breakfast foods.

I was going through the thread looking for this.

You're all missing the really good shit, french toast waffles.
Something me and my dad invented ~25 years ago.

Started out with making french toast then coating in waffle batter and placing in an iron. While quite good the final product we ended up making is even better. A famous family secret.
It involves a ghetto rigged "paint sprayer" for certain ingredients.

Now I know you want to go experiment.
MMMmmm...french toast waffles.

 

[poofyhairguy]

We have this one, works great. Mmmm waffles.

Yup, agree 100%. The batter matters more.

 

[OutHouse]

I was going to buy mix at Costco but looked at the ingredients and decided I'm no longer going to buy it. It's convenient and fast, but there's stuff in there I don't want to ingest. IIRC, partially hydrogenated oil, mono and diglicerides, maybe BHA or BHT, ugh!