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 dunno but i was at the point of trying waffel dough instead of batter, but
then the house burnt, and i think i will make a new waffel iron very
probably the last thing i buy, Lee
"Polly Esther" > wrote in message
...
>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

> "Polly Esther" <> wrote in message
>>>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

"Storrmmee" > wrote >i dunno but i was at the point of trying waffel dough
instead of batter, but
> then the house burnt, and i think i will make a new waffel iron very
> probably the last thing i buy, Lee


Well, Lee, it would be lovely if we could inherit waffle irons from Grandma
that were well-seasoned as well as her patient guidance until we got it
right but that's just not how it is. My hope is that the friends here can
tell us which waffle maker is really good and what recipe is easy and
special. Maybe together we can become waffle champions. Polly

"Polly Esther" > wrote in message
...
>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 gave up on waffles. The first one always stuck or burned. If I was lucky
I would get one that worked. And then the waffle maker was impossible to
clean.

i would really like that as the dh loves them, we had used several and none
were right, this waffel doug was really a dough and as iirc you rolled it
into a ball that you set on the iron and closed it, that one i really would
have liked to try, Lee
"Polly Esther" > wrote in message
...
>
>> "Polly Esther" <> wrote in message
>>>>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
>
> "Storrmmee" > wrote >i dunno but i was at the point of trying waffel dough
> instead of batter, but
>> then the house burnt, and i think i will make a new waffel iron very
>> probably the last thing i buy, Lee
>
>
> Well, Lee, it would be lovely if we could inherit waffle irons from
> Grandma that were well-seasoned as well as her patient guidance until we
> got it right but that's just not how it is. My hope is that the friends
> here can tell us which waffle maker is really good and what recipe is easy
> and special. Maybe together we can become waffle champions. Polly
>

"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'll confess. I *used to* do the overnight in the fridge, fold in
stiffly beaten eggwhites at the end, seasoned cast iron waffle iron
that was pre-heated in the oven, then finished on a burner, flipping
halfway through.

> I can't even manage to yank a waffle from its non-stick well-oiled
>tenacious grids.

That's most likely an unseasoned iron-- even the non-stick ones need
seasoning. A good spray-on oil once you're at temperature might
help.

> 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 like a crispy, light waffle.
These days I'm happiest with the Bisquick recipe and my George Foreman
grill with the waffle-iron grids.

My wife picked up a[n inexpensive] waffle maker a couple years ago. We
tried every recipe in their little book, then retired it and went back
to George and Bisquick.

Jim

On Sun, 4 Sep 2011 23:28:52 -0500, "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

Find an old waffle maker that hasn't been used to death, preferably
with a non stick finish. My 1960's GE still does a good job. We
found another maker a couple of years ago. I can't locate it since we
upended the kitchen this summer for new flooring but it also works
well. We bought one in the 1990's that had a plastic outside. Never
worked worth a darn.

Here is the recipe that came with my mother's waffle iron. I am about
your age so take a guess on the age of the waffle iron. It has also
worked well for me.


* Exported from MasterCook *

Waffles

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, cake
3 teaspoons baking powder
1 teaspoon salt
2 eggs -- separated
1 1/4 cups milk
3 teaspoons melted butter

Sift dry ingredients.

Separate eggs. Beat whites until stiff.

Beat yolks in mixing bowl. Add milk and beat until blended.

Add dry ingredients, beat until smooth. Add melted shortening. Fold
in egg whites.

Put 4 to 6 tablespoons in waffle iron. Bake until it stops steaming.


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 144 Calories; 3g Fat (18.9%
calories from fat); 5g Protein; 24g Carbohydrate; trace Dietary Fiber;
58mg Cholesterol; 502mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"The Cook" > wrote
> Find an old waffle maker that hasn't been used to death, preferably
> with a non stick finish. My 1960's GE still does a good job. We
> found another maker a couple of years ago. I can't locate it since we
> upended the kitchen this summer for new flooring but it also works
> well. We bought one in the 1990's that had a plastic outside. Never
> worked worth a darn.

Same experience here. Ours is 45 years old and has reversible grids.
Waffles on one side, flat on the other for grilled sandwiches. Bought a new
one for Belgian waffles. It cooks them, but does not give a crispy outside
skin like the old one.

If I had the space, I'd get a Waring WW150. This is the commercial version
and sells for about $250. There is a home version that sells for about $65
but I cannot imagine it being as good or sturdy.

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 never had any luck with waffle recipes. I just mix up pancake batter
and add an egg for every cup of liquid (milk or water). I have two
waffle irons, both with interchangeable plates. The new one dates from
the '60s and is teflon coated. The other one is probably older than I
am and is probably worth more as an antique than as a small appliance.
With enough butter, neither one of them sticks after the first waffle.
Why is the first waffle always a mess?

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

On 05/09/2011 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 don't have a problem with waffles sticking in our waffle iron. It has
a non stick surface. The older models typically had the first waffle of
a batch stick but the rest would be fine. Make sure the iron is
completely heated up before adding the batter, and cook it until it
stops steaming. No peaking.

I don't bother with yeast recipes. They take longer and besides, my wife
is allergic to yeast.

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.

"Polly Esther" > wrote in message
...
>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 just use Krusteaz Belgian Waffle mix and my Carbon iron. Spray a bit
first, never any sticking.

I tried the Carbon's Golden Malted Waffle mix, and it was good. But in a
taste test with the Krusteaz it was not much better (particularly when you
slather on the butter and jam/syrup), and is more expensive.

"Jerry Avins" > wrote in message
...
> .
> Why is the first waffle always a mess?

Same with pancakes for me ...


..--
http://www.shop.helpforheros.org.uk

"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>
--
http://www.shop.helpforheros.org.uk

On Sep 4, 9:28*pm, "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

Waffle irons have to be seasoned, just like cast iron pans need to be
seasoned, to be more non stick. You will have to 'burn' a couple of
waffles and keep seasoning before each waffle until your iron is
better seasoned. You will have to use butter or a pan spray even
after it is seasoned. The waffle irons we used at the restaurant
were the heavy cast ones that rotated. They were the round Belgian
waffle shapes. They still needed to be well buttered before each
waffle even after lots of use. You have to be careful though of not
over seasoning because
you get a buildup that would need to be cleaned off and then you have
to start all over again.

But for really crispy outside and fluffy inside waffles you really
need a good waffle iron. I poked around on eBay and the beat up used
ones were still over 200 bucks.

On Mon, 5 Sep 2011 05:49:23 -0700 (PDT) in rec.food.cooking, Jerry
Avins > wrote,
>With enough butter, neither one of them sticks after the first waffle.
>Why is the first waffle always a mess?

Perhaps you are not letting the batter rest long enough after
mixing. Ten to fifteen minutes. (I assume you have your waffle
iron properly up to temperature, etc.)

On 05/09/2011 8:49 AM, Jerry Avins wrote:
> On Sep 5, 12:28 am, "Polly > 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 never had any luck with waffle recipes. I just mix up pancake batter
> and add an egg for every cup of liquid (milk or water).




There is a wide range of waffle recipes. Try separating the eggs and
beating the whites then folding them into the mixed batter. Due to my
cardiac diet, my wife has taken to substituting half the flour with
whole wheat. You can also use buttermilk instead of regular and add some
baking soda and reduce the baking powder.



> I have two
> waffle irons, both with interchangeable plates. The new one dates from
> the '60s and is teflon coated. The other one is probably older than I
> am and is probably worth more as an antique than as a small appliance.
> With enough butter, neither one of them sticks after the first waffle.
> Why is the first waffle always a mess?
>

We used to have an old used waffle iron that someone had given us and it
got a lot of use. The element wires burned out a few times and I was
able to repair it a couple times. A few years ago we replaced it with a
Proctor Silex Belgium waffle iron. It has a non stick surface and it
never sticks.

FWIW, my wife made blueberry whole wheat waffles for brunch yesterday
and I just had one heated up with my lunch.

On Mon, 5 Sep 2011 05:49:23 -0700 (PDT), Jerry Avins >
wrote:

> With enough butter, neither one of them sticks after the first waffle.
> Why is the first waffle always a mess?

My theory (and it's only a theory) is that no matter how long you
heated it, the iron isn't hot enough until you make the second one.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Mon, 05 Sep 2011 14:04:08 -0400, Dave Smith
> wrote:

> There is a wide range of waffle recipes. Try separating the eggs and
> beating the whites then folding them into the mixed batter. Due to my
> cardiac diet, my wife has taken to substituting half the flour with
> whole wheat. You can also use buttermilk instead of regular and add some
> baking soda and reduce the baking powder.

The taste difference between buttermilk and regular milk is
astounding. I definitely prefer buttermilk pancakes. Haven't tested
it with waffles... I'm on the lookout for a good corn waffle now.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 05/09/2011 6:11 PM, sf wrote:

>> There is a wide range of waffle recipes. Try separating the eggs and
>> beating the whites then folding them into the mixed batter. Due to my
>> cardiac diet, my wife has taken to substituting half the flour with
>> whole wheat. You can also use buttermilk instead of regular and add some
>> baking soda and reduce the baking powder.
>
> The taste difference between buttermilk and regular milk is
> astounding. I definitely prefer buttermilk pancakes. Haven't tested
> it with waffles... I'm on the lookout for a good corn waffle now.
>

It is not just a difference in taste. It also has an incredible effect
on texture.

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.

-- Larry

> wrote > 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.
>
> -- Larry

Very helpful guidance. I thank you all. I didn't even know what 'Belgian'
meant. Larry, I looked at the comments on the Chef's Choice and my golly,
there was a heap of kicking and cussing about them. Mostly about blowing
the fuse if plugged in at setting 6. That puzzles me. I don't think I'd
ever plug in an appliance that was set at 'damn the torpedoes, full speed
ahead'. And thank you for the recommendation for Aunt Jemima. That
should save me some minutes. Polly

On Sep 4, 11:28*pm, "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

My waffle iron is small - makes two square ones at a time - it has non-
stick grids - I think it's a Braun. It works great and is small
enough to fit in a drawer. I don't think I've ever used grease on it
- but I could have early on. I certainly don't any more.

If you are using grease or a spray, make sure the iron is hot before
you put it on.

N.

On Sep 4, 11:28*pm, "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

Oh, yes, I forgot - I use the recipe on the Bisquick box and Bisquick
(the low-fat kind). I don't see any reason for yeast or for a souffle-
type batter. Putting it in the refrigerator probably wouldn't make a
big difference. Yorkshire Pudding should be refrigerator-cold and
goes into an oven-hot greased pan, but I can't see any reason to make
sure waffle batter is really cold.

N.

"Polly Esther" > wrote in message
...
> 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 have my grandmother's waffle iron with the really heavy cast iron plates
and a detachable cloth-wrapped cord with springs on either end of the plugs.
Circa 1940's, I'd guess. It's a lovely chrome-looking waffle iron. It
heats up great! But I can't for the life of me make waffles in it. It
doesn't matter what batter I use, I just don't know how to time them
correctly. I get over-eager thinking about how long they should be cooking
and open the lid too soon. But if I leave them too much longer they get too
dark. I suppose I'll give it a try again one of these days. Meanwhile, I
just make pancakes. After all, they're pretty much the same thing, except
pancakes don't have the 'holes' in them

Jill

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.

On Tue, 6 Sep 2011 14:49:38 -0400, "jmcquown" > wrote:

>.... Meanwhile, I just make pancakes. After all, they're pretty much the same thing, except
>pancakes don't have the 'holes' in them

Well, I disagree here (apart from the humor!)

Because of the much higher fat content, waffles should have a crispy exterior,
which is not possible with pancakes.

-- Larry

> wrote in message
...
> On Tue, 6 Sep 2011 14:49:38 -0400, "jmcquown" >
> wrote:
>
>>.... Meanwhile, I just make pancakes. After all, they're pretty much the
>>same thing, except
>>pancakes don't have the 'holes' in them
>
> Well, I disagree here (apart from the humor!)
>
> Because of the much higher fat content, waffles should have a crispy
> exterior,
> which is not possible with pancakes.
>
> -- Larry

At risk of boring you to death, I'm still on the waffle adventure. Decided
my waffle iron was a dud and found the Chef's Choice for a good price and
free shipping. Then I went to the Pam website to see if they'd tell me if
the waffle iron should be sprayed cold, hot, before the first one (surely)
but what about those to follow? All they told me was that there are 8
different Pam products. One is named Professional for high heat. That
sounds good. When to spray? Replies from Tom Cats and skunks will be
tolerated but not helpful. Polly

lol, Lee

ps it should say in the instruction manual, lol
"Polly Esther" > wrote in message
...
>
> > wrote in message
> ...
>> On Tue, 6 Sep 2011 14:49:38 -0400, "jmcquown" >
>> wrote:
>>
>>>.... Meanwhile, I just make pancakes. After all, they're pretty much
>>>the same thing, except
>>>pancakes don't have the 'holes' in them
>>
>> Well, I disagree here (apart from the humor!)
>>
>> Because of the much higher fat content, waffles should have a crispy
>> exterior,
>> which is not possible with pancakes.
>>
>> -- Larry
>
> At risk of boring you to death, I'm still on the waffle adventure.
> Decided my waffle iron was a dud and found the Chef's Choice for a good
> price and free shipping. Then I went to the Pam website to see if they'd
> tell me if the waffle iron should be sprayed cold, hot, before the first
> one (surely) but what about those to follow? All they told me was that
> there are 8 different Pam products. One is named Professional for high
> heat. That sounds good. When to spray? Replies from Tom Cats and skunks
> will be tolerated but not helpful. Polly

On 9/7/2011 5:01 PM, Polly Esther wrote:
>
> At risk of boring you to death, I'm still on the waffle adventure.
> Decided my waffle iron was a dud and found the Chef's Choice for a good
> price and free shipping. Then I went to the Pam website to see if they'd
> tell me if the waffle iron should be sprayed cold, hot, before the first
> one (surely) but what about those to follow? All they told me was that
> there are 8 different Pam products. One is named Professional for high
> heat. That sounds good. When to spray? Replies from Tom Cats and skunks
> will be tolerated but not helpful. Polly

I've sprayed the iron while it was hot - just before adding the batter.
They all seem pretty much the same to me. I just use the cheap stuff but
it would probably be a good idea to stay away from sprays that ignites
or explodes.

I used to make waffles using yogurt that I would make specifically for
waffles. This is a strange thing to do but they turned out pretty light
and crispy - too much trouble though.

If you like monkeying around with recipes, you could try experimenting
with using a Belgian waffle mix with the addition of rice flour. This
worked well for me.

"Polly Esther" > wrote:

-snip-
>free shipping. Then I went to the Pam website to see if they'd tell me if
>the waffle iron should be sprayed cold, hot, before the first one (surely)
>but what about those to follow? All they told me was that there are 8
>different Pam products. One is named Professional for high heat. That
>sounds good. When to spray? Replies from Tom Cats and skunks will be
>tolerated but not helpful. Polly

I'm a spray when it's cold waffle maker. Rarely need to repeat-
but obviously the repeat is on a warm iron.

My theory, which might be outdated, crazy, or just plain wrong-- but
has worked for me-- is that the surface of the metal is more porous
when cold.

As I think about it, that might have only applied to cast metals of
some sort-- not to coated ones. The coated ones might all have
their own characteristics. So I'd ask the manufacturer of the
particular iron. [and then use what works for me]

Jim

On Wed, 7 Sep 2011 22:01:34 -0500, "Polly Esther" > wrote:

>At risk of boring you to death, I'm still on the waffle adventure. Decided
>my waffle iron was a dud and found the Chef's Choice for a good price and
>free shipping. Then I went to the Pam website to see if they'd tell me if
>the waffle iron should be sprayed cold, hot, before the first one (surely)
>but what about those to follow? All they told me was that there are 8
>different Pam products. One is named Professional for high heat. That
>sounds good. When to spray?

I'm the one who said I spray cold. I do that simply because it's hazardous and
messy to handle and spray the hot iron, without overspraying everything within
two feet.

I most often use the Butter Pam, but I have also used the Pam Pro (high heat).
Either works fine -- the iron isn't hot enough to burn butter or regular Pam
into black crud that's a bear to remove. Your choice should probably depend on
whether or not you notice any objectionable flavor from the synthetic butter.

And as I said previously, I haven't needed to re-spray while making up to 50
waffles at a stretch. Your batter should include roughly a quarter cup of oil
for each two cups of mix, so re-spraying should not be necessary.

-- Larry

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 use one of those silicone brushes, dip it in a bit of canola, and
paint both waffle grids before dumpin on the batter. Repeat for each
waffle. Works like a charm.

I hate anything in a spray can like Pam, and as for the
MIsto..........big waste of money. It won't even spray lemon juice,
let alone oil.

awww i loved my misto, it was great using oo for salads, coverage with not
too much, Lee
"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 use one of those silicone brushes, dip it in a bit of canola, and
paint both waffle grids before dumpin on the batter. Repeat for each
waffle. Works like a charm.

I hate anything in a spray can like Pam, and as for the
MIsto..........big waste of money. It won't even spray lemon juice,
let alone oil.

"Storrmmee" > wrote in message
...
> awww i loved my misto, it was great using oo for salads, coverage with not
> too much, Lee

I hated mine! I got it when they first came out. It clogged. It leaked.
I had a constant oily film on it that attracted dust. It wouldn't fit in my
cupboard. I tossed it.

wow i never had any of those problems, we bought a smaller twin pack for the
dh's sister, she made a little bag for them so she could take her own
basalmic vin/OO to restos so she could have what she liked. so odd how the
same item can be so different and liked disled by so many people, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> awww i loved my misto, it was great using oo for salads, coverage with
>> not too much, Lee
>
> I hated mine! I got it when they first came out. It clogged. It leaked.
> I had a constant oily film on it that attracted dust. It wouldn't fit in
> my cupboard. I tossed it.
>

In article >, Kalmia > wrote:

>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.

Guess I"ve missed your rants; I've found this product to be decent. I wish
the waffles were a little crispier - probably doesn't get quite hot enough -
but nothing sticks, the quality seems consistent, and I've not had any
problems the handful of times per year I pull out the iron and use it. I use
the basic recipe from the little booklet that came with the contraption.

Art