On Sep 5, 10:52*pm, wrote:
> There is at least one older thread with the same discussion.
>
> Egg whites are generally used only for Belgian waffles. For regular waffles,
> only about 3/8 inch thick, there isn't much point to going with a lighter
> batter. IMO, if you want anything that light, make crepes.
>
> I use a Chef's Choice Waffle Pro 830 (regular, not Belgian). Available for ~$65
> new. This one's about ten years old, and gets used every weekend. It has two
> settings, one for "crisp exterior, moist interior" and one for consistent
> texture (I forget the precise wording).
>
> I use "crisp exterior, moist interior." *I spray it cold with Pam or equivalent,
> and it's good to go for as many waffles as I've ever needed to produce (~50). It
> warms up in five minutes, the first waffle doesn't stick, and it cranks out a
> perfect round waffle in 90 seconds. On setting 5 (out of 6), they're perfect to
> our taste when the light turns green.
>
> When I'm done and it's cool, I wipe the grids, place a paper towel between them,
> and put it away. No drama.
>
> Krusteaz is excellent, Aunt Jemima Original is fine. I usually add a few drops
> of vanilla. Any recipe that doesn't call for egg whites and contains enough fat
> should be fine -- the rest is up to your individual taste.

A good recommendation; thanks. If I ever buy another waffle iron,
it'll be Chef's Choice.

Jerry
--
Engineering is the art of making what you want from things you can
get.