On Sep 5, 12:28*am, "Polly Esther" > wrote:
> I want to learn how to be just a Killer waffle maker. *There's probably a
> hundred or so waffle recipes here and a VillaWare waffler. *The Villa and I
> are not friends. *I'm thinking that with many attempts and tests I should
> become comfortable - competent - and maybe even great in time for a holiday
> brunch or supper.
> * * I've read Julia, AB, Corriher and Crocker. *One uses yeast, one puts the
> batter in the refrigerator overnight. *One beats egg whites and folds them
> into the batter. *They all think it's pretty simple.
> * * I can't even manage to yank a waffle from its non-stick well-oiled
> tenacious grids.
> * * Do I have a defective waffle maker? *Need a better recipe? *Tire tool to
> beat on the grids?
> * * * * *Is there a happy waffle maker here who can help me? * Polly

I think it's the waffle maker's heat and timing.
My lousy Cuisinart ( you've all heard me rant about this many times)
has to be watched like a hawk. The second that green light goes red,
I lift the lid and have a look. I 'paint' the so-called nonstick
with a bit of canola oil too between each waffle.

I'd donate that effin waffle iron, but I wouldn't want an enemy to
have to deal with it. I know how to work with it now.

I made a batch of 8 waffles the other day - I like to have em ready
for a quick b'fast - I toast em, then spread with various toppings.

My batter is a mix I make ahead in quantity and store in the fridge.
Then I just have to mix in the egg and fat free yogurt, then thin it
a bit with a tablespoon or so of milk. I like my batter a bit on the
thin side.

I pry em out with a chopstick or a flat, plastic spreader.

As to those old waffle irons, my mother had one and she had to load it
up with Crisco. So much for being seasoned. There ain't no sucha
thang.