Stark > wrote in :

> In article .com>,
> "> wrote:
>
>> >
>> > It's most likely the recipe. .... Might want to try a yeast batter,
>> > and beat some egg whites to stiff peaks and fold into the batter
>> > before cooking.
>> >
>> > M
>>
>> Actually, the recipe I used from the instruction manual did use yeast
>> and beaten egg whites. I would think that a recipe recommended by the
>> manufacturer would produce results that the manufacturer deems to be
>> correct for the device. That's why I'm worried and unsure about what
>> I'm doing. I wasn't pleased with the results, and I just don't know if
>> the moist/somewhat uncooked middle is normal or not.
>>
>
> Middle should be cooked. My ten-year-old Salton Belgian waffle cooker
> is totally automatic, little light going off when the waffle's done.
> I've used a pre-mix and an original yeast batter that rested over
> night. The only variable is amount of batter. One half cup plus a
> smidgen seems right for my small two-waffle machine. Takes 90 to 120
> seconds to cook.
>
> If you have a temp. adjustment, sounds like it's cooking too hot. Lower
> and let it cook a little longer and judge by the second batch. My first
> batch always look deformed. But even they are crisp on the outside and
> cooked inside.
>

And remember, waffles are like soufflés in that they don't wait for you.
You must be ready to eat them immediately if you want them to be crisp on
the outside.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.