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The Basics of a Waffle Iron
Waffle irons cook batter in a waffle mold. The iron heats both sides of the waffle to produce a light and airy cake. The nonstick surface of the iron allows for easy removal of the waffle from the iron.
The mold leaves a series indentations that covers the waffle. The indentations aid in cutting the waffle and they also evenly disperse the syrup and toppings across the waffle.
How the Waffle Iron Cooks
The griddle beneath the mold does the cooking. The griddle is powered by an electrical outlet and it uses the power from the outlet to heat a series of electrical tubes beneath the griddle. Though the griddle is nonstick, some form of butter-based non-stick spray is often put on the surface to eliminate the chance of sticking–the griddle gets really hot. It also helps you create a perfect waffle.
The Timer and Thermostat
Waffle irons incorporate timers to gauge the cooking time and thermostats to heat the batter at uniform temperatures. Temperatures and cook times can be adjusted to alter the internal and external texture of the waffle.
How to Use a Waffle Maker
A 24-hour diner does not need to be your final destination to have a plate full of hot, fresh waffles, drizzled with fresh maple syrup. If you have a waffle maker but lack the instructions, do not worry. Using a waffle maker, also known as an iron, is easy, and in the time that it takes you to mix the batter, you will have a fast, hot breakfast.
For even greater speed, you can prepare extra waffles and place them into the freezer. When you want to serve them, just put one or two in your toaster on the medium setting and serve. You’ll never buy frozen waffles again.
Spray the waffle iron with the nonstick cooking spray on both the top and bottom cooking surfaces.
Close the lid of the waffle maker and plug it in. A red light will come on, indicating that the iron is heating. Leave the lid closed until the light goes out. This will signal that the waffle maker is ready to cook your waffles.
In one mixing bowl, combine the flour, salt, baking soda and baking powder.
In the second mixing bowl, whisk together the eggs, sugar, vanilla extract (if using) and buttermilk.
Gently stir the egg and buttermilk mixture into the flour mix. Stir them just until they are combined, but do not mix for more than 10 seconds. That will cause too much gluten to form, and the waffles will be tough.
Let the waffle batter sit for 5 to 10 minutes to rest.
When the light on the waffle maker goes out, open the lid and spoon one ladle of waffle batter into the waffle maker.
Close the lid. The red light will come back on, and the waffle iron will begin to steam slightly from the sides. This is normal and expected during the cooking.
Wait for the red light to go out on the waffle maker. When it does, lift the lid and use the fork to pick up the waffle off the surface and transfer to a serving plate.
Continue to cook the remaining waffles by following. Serve warm with butter and maple syrup if desired.
One dish that is a very versatile breakfast or a possible savory dish are Belgian waffles. The composition of them lends well to creativity and bursts of flavor that a traditional American waffle just does not provide. Formed through batter leavened by yeast instead of baking powder, these waffles are typically lighter although larger, has deep pockets, and usually is more crispy.
The Belgian waffles that we are familiar with in the United States originate from the country of Belgium. The earliest form of this type of waffle is the Liege waffle. This waffle is named for the city it originated in and appeared sometime in the 18th century.
It is a spin-off of brioche bread dough and has a caramelization that is more apparent than other waffles due to the pearl sugar that is on the outside of the dough when it is baked. This is the most popular form of waffle in Belgium. A close relative of the Liege waffle are stroopwafels, which is Dutch for syrup waffles.
They also appeared around the 18th or 19thcentury in the Netherlands. They have smaller pockets and are eaten by the Dutch almost like a sandwich–two halves filled in between with a combination of syrup, brown sugar, cinnamon, and butter as the middle delicacy between the halves.
Belgian waffles, or Brussels waffles are what is typically served in America. The use of the yeast instead of baking powder provides the height ofthe waffle and depth of the pockets. This waffle premiered at Expo 58 in 1960 but did not really impact the United States until the 1964 New York World’s Fair in Flushing Meadows, New York.
Belgian waffles appeared in this country by way of Maurice Vermersch of Brussels, Belgium at this event. He served them with whipped cream and strawberries at the price of a dollar.
Since then, the popularity of this item has grown immensely. Although it is still primarily served as a breakfast meal, it also is quite versatile to use in dishes like chicken and waffles. The combinations of toppings, fillings, and uses of this delectable dish are endless and will be explored for generations to come.