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Gigmaster
Member
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Posted: Mon Feb 9th, 2009 10:04 pm |
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One of the main problems with waffle irons is a lack of consistency between brands, and models. To get a crispy waffle, you need two things: Lots of heat, rated by voltage, and enough time.
To address the first requirement, ratings on waffle irons are mis-leading. You might think from reading the box, that 1400 watts is more powerful than 1200 watts right? Not necesarily. The 1400 watt model makes two 8" waffles at a time, so the power is spread over a full 16", or maybe even 20". The 1200 watt model only makes 1-7.5" waffle, so the power is only spread over half the distance. So guess what? All else being equal, the 1200 watt model will make a wonderful, crispy waffle in half the time, while the other will give you 2 doughy, limp, soggy specimens. You need waffles to cook fast, to have them crispy.
The other problem is time. Every waffle iron I have used has the timing messed up. Either too long, or not long enough. If you have on that cuts off automatically when the green light comes on.....there's not much you can do. If not, then just check the waffle every so often. Leave it in until it is crisp, no matter what the light says.
Your flour has a lot to do with it as well. Whole grains have more moisture in them than commercial flour, so you may want a bit thicker batter. Ease up on the liquid and oil some. Make sure you are using SOFT wheat. Hard Wheat has a lot more moisture. And Winter Wheat is generally more moist than Spring Wheat. Red Wheat is more moist than White, so judge accordingly.
Also, don't over-mix the batter, or it will kill the leavening (baking powder, baking soda, or a combination) action. You want it just mixed, and less is better than more. Too many eggs can also effect the 'crunch'.
Here's my recipe for fluffy, crispy Belgian waffles:
2 egg yolks
2 cups whole buttermilk
2 cups soft wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 stiffly beaten egg whites
Preheat waffle maker. Put all ingredients except egg whites in large mixing bowl. Mix gently with a wooden, or plastic mixing spoon, until just barely mixed. You should have chunks in the batter.. DO NOT BEAT. Gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Check to see if waffle is crisp. If not, keep cooking until it is. Repeat for the rest of the batter. Serve hot with your favorite topping ( I make my own real maple syrup. It is best served hot).
Before someone asks, here's how to make real syrup.
You need large plastic buckets with handles, and lids with a small hole cut into the top where the spile drains, and spiles. Spiles are metal 'faucets' that you hammer into a tree trunk, that collects sap and lets it flow into your bucket, which hangs on the spile. You need about 5 spiles, and at least five, large food-grade buckets, like the kind grain is shipped in. Wash them thoroughly with a 10% chlorox solution before using to avoid transferring diseases to the trees.
There are many trees which have great tasting sap to make syrup from, but they have small quantities of it, so it takes a while to fill the buckets. Maple trees put out the most sap, with the most sugar . Sugar Maples are the best, but they mostly grow up North. My mountain has Red Maple trees, which do a good enough job for me.
Now, spring time is the best time of year to do this, because the most sap is flowing, and flowing the fastest that it does all year. Select a few suitable trees. In selecting trees, bear in mind that 1: If it is on private property, you at best, loose your sap, and at worse, go to jail, so pay attention to your location. 2; If it is too close to houses and people, someone will steal your sap, buckets and spiles. 3: If it is too far in the boonies, bears will steal your sap, buckets, spiles. Compromise is the name of the game, and plan on loosing at least 1 buckets worth of sap. I consider it Tribute. I leave one of my dogs near the trees, and they know to watch the buckets. I have them to where I can hear the dog bark, and come running.
Once you've picked your trees, hammer 1 spile into each tree trunk, about shoulder-height. More than one spile to a tree could kill the tree, and we never want that. You have to leave some sap for the tree. It's just like collecting wild honey...you never take it all. You always leave at least half for the bees to get through the winter. I have even taken some honey back to the bees in really rough winters. Hang the bucket on the spile hook, with the hole in the top directly under the spout. Do the same for the other trees. Then, just go home and wait. I check the buckets several times a day. It takes a week sometimes, to fill them all.
When you have your sap, take it home. Then, go back and collect your buckets, and remove your spiles. Take a small can of tree-paint and a small brush with you. Paint over every break in the bark on the trees that you spiled. This is like a bandage. Otherwise, insects and micro-organisms will infect the tree, maybe killing it. If you want to enjoy the fruits of nature year-after-year, you have to practice good stewardship. There are trees I have been milking for over 10 years, still strong and healthy.
Now, this is best done outdoors on a turkey-fryer, because it will coat your entire kitchen with a thin, sticky coating of syrup, otherwise. In a 7-10 gallon pot, bring 5 gallons of sap to a low simmer, then cover with a lid. Be ready for the influx of bees, wasps, squirrels and other residents of the forest that will ineveitably try to crash the party. Keep them away from the sap, but under no circumstances do you use any type of insecticide around your sap. Fly strips, fly swatters, and encouraging a healthy bat and bird population works wonders. Allow the sap to simmer, covered, for hours, and hours, until it is reduced to about 2 or 3 quarts. Turn off the heat and let it cool to room temperature. Then place it in sterilized glass bottles or jars. While the sap is simmering, hose off all of your buckets and spiles, and wipe them down with a 10% chlorox solution. Allow to air dry, and store in a clean place. Clean them again just before using them the next time.
That's all there is too it.
If this is too adventurous for you, you can still have your own syrup. Just place 2 cups regular white sugar in a saucepan over medium heat. Allow it to melt, then pour in one large bottle of light corn syrup. Remove from heat and add one capful of Mapelene maple extract. Mix well. When cool, place in sterilized glass bottles or jars.
Bon apetit.
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