how to control crunchiness?
 

I'm trying to make something similar to a waffle. I want the browned part to
be crunchy/crispy. But no matter how long I heat it, it remains spongy, even
when burnt. The ingredients are pretty generic:

all purpose flour
baking powder
corn starch
milk
water
egg
sugar

Is there something I need to add or remove to make it crispy?

how to control crunchiness?
 

On Tue, 30 Jan 2007 18:58:45 GMT, "peter" > wrote:

>I'm trying to make something similar to a waffle. I want the browned part to
>be crunchy/crispy. But no matter how long I heat it, it remains spongy, even
>when burnt. The ingredients are pretty generic:
>
>all purpose flour
>baking powder
>corn starch
>milk
>water
>egg
>sugar
>
>Is there something I need to add or remove to make it crispy?

Oil. All the waffle recipes I know of are pancake recipes with extra
oil.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

how to control crunchiness?
 

In article <FzMvh.3542$li4.3359@trndny08>, "peter" >
wrote:

> I'm trying to make something similar to a waffle. I want the browned part to
> be crunchy/crispy. But no matter how long I heat it, it remains spongy, even
> when burnt. The ingredients are pretty generic:
>
> all purpose flour
> baking powder
> corn starch
> milk
> water
> egg
> sugar
>
> Is there something I need to add or remove to make it crispy?

I find potato starch gives a better result (crispy wise) than corn
starch. How much corn starch to flour are you using?

marcella

how to control crunchiness?
 

On Jan 30, 11:39 am, Serene > wrote:
> On Tue, 30 Jan 2007 18:58:45 GMT, "peter" > wrote:
> >I'm trying to make something similar to a waffle. I want the browned part to
> >be crunchy/crispy. But no matter how long I heat it, it remains spongy, even
> >when burnt. The ingredients are pretty generic:
>
> >all purpose flour
> >baking powder
> >corn starch
> >milk
> >water
> >egg
> >sugar
>
> >Is there something I need to add or remove to make it crispy?
>
> Oil. All the waffle recipes I know of are pancake recipes with extra
> oil.
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

I made buttermilk waffles just this last weekend, and used melted
butter instead of oil as directed by in Joy of Cooking

how to control crunchiness?
 

"Marcella Peek" > wrote in message
...
> In article <FzMvh.3542$li4.3359@trndny08>, "peter" >
> wrote:
>
>> I'm trying to make something similar to a waffle. I want the browned part
>> to
>> be crunchy/crispy. But no matter how long I heat it, it remains spongy,
>> even
>> when burnt. The ingredients are pretty generic:
>>
>> all purpose flour
>> baking powder
>> corn starch
>> milk
>> water
>> egg
>> sugar
>>
>> Is there something I need to add or remove to make it crispy?
>
> I find potato starch gives a better result (crispy wise) than corn
> starch. How much corn starch to flour are you using?

about 4 part flour 1 part corn starch

What exactly does corn starch (or potato starch) do anyway? If this is not
used, or have too much, what would be the effect?

how to control crunchiness?
 

In article <0BWvh.3572$li4.1493@trndny08>, "peter" >
wrote:

> about 4 part flour 1 part corn starch
>
> What exactly does corn starch (or potato starch) do anyway? If this is not
> used, or have too much, what would be the effect?

A few years back there was an article in Fine Cooking on waffle making.
The author was looking for waffles that were crispy outside and tender
inside. She achieved it by reducing some of the flour and replacing it
with potato starch.

As my waffles started out crispy but quickly softened as the cooled I
thought I'd try it. I found it worked very well. I asked how much
corn starch you were using incase it was something meager like 1 T.

The recipe she used started with 2 C flour and she reduced the flour to
1 3/4 C and added 1/4 C potato starch It sounds like you'd be using 1/2
C cornstarch for 2 C flour - an even bigger proportion.

marcella

how to control crunchiness?
 

The waffle recipe in the last (before 2006) edition of the Joy of Cooking
has options to use a little, medium or a lot--2 sticks--of butter. We use
the 2 sticks option whenever we're feeling indulgent and want a crispy
waffle. Be sure your waffle iron is hot enough, too. I would stay away
from oil, becuase I'd think it would act as a crust tenderizer.

Good luck--


"peter" > wrote in message
news:FzMvh.3542$li4.3359@trndny08...
> I'm trying to make something similar to a waffle. I want the browned part
> to be crunchy/crispy. But no matter how long I heat it, it remains spongy,
> even when burnt. The ingredients are pretty generic:
>
> all purpose flour
> baking powder
> corn starch
> milk
> water
> egg
> sugar
>
> Is there something I need to add or remove to make it crispy?
>