"Kalmia" > wrote in message
...
> 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.

rolfmaoooooo


> 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.

I reckon that is difinitive <g>
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