Waffle Irons...

Discussion in 'Food and nutrition' started by Terry Pulliam Burd, Jul 25, 2005.

  1. ....or waffle makers, whichever your label of choice. Does anyone have
    a recommendation for one that is a) relatively fast (under 10 mins.,
    for cryin' out loud), b) easy to clean up and c) cooks waffles
    uniformly (no pale patches, while other patches look to be getting
    overdone). I have a Salton that I am not happy with one little bit.
    Can take up to 15 mins. to produce an unevenly cooked waffle.

    I've looked through epinions.com and mosts of the reviews seem to be
    from people who think a waffle iron is just a step up from Eggos. Any
    real foodies have a recommendation? TIA.

    My favorite waffles:

    @@@@@ Now You're Cooking! Export Format

    Butter-Rich Waffles


    2 eggs; separated
    1 1/2 cups milk; not non-fat
    2 teaspoons baking powder
    1 cup flour
    1/2 cup unsalted butter; melted and cooled

    Heat a waffle iron.

    In a bowl, beat the egg whites until stiff, but not dry. Reserve.

    In another bowl,combine the egg yolks, mik, baking powder, flour and
    melted butter and beat until smooth. Fold in the reserved egg whites.
    Bake until crisp according to the directions on your waffle iron.
    Serve hot with your favorite toppings.

    Variations: For a less rich version, reduce the amount of butter to
    1/4 cup.

    Substitute buttermilk, sour cream (not nonfat) or yogurt (not nonfat)
    for the milk. Reduce baking powder to 1/2 teaspoon and add 2/3
    teaspoon baking soda.

    Contributor: James McNair's _Breakfast_

    Yield: 6 Servings

    Terry "Squeaks" Pulliam Burd

    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    -- Duncan Hines

    To reply, replace "spaminator" with "cox"