There wasn't much variation to the texture and it had a cakey quality that I personally wasn't a fan of. This waffle gave me a little of the exterior shine that I was looking for but turned out fairly similar to the oven-baked waffle. Starting with a cold pan, I turned my burner down to its lowest setting. I had just enough batter leftover for one more (just!) so why not. It had a rather cakey texture to it, with no chew. This had a nice springy quality to the waffle, but also suffered the same curse of not releasing until the insides were overcooked. I had a similar issue of one side being hotter than the other, but at least this time it didn't burn. Maybe the pre-heating was the problem, so this time I went for medium heat. Medium heat on the stove (no pre-heating) This got me closer to the juxtaposition of textures that I was looking for, but the outsides had over-crisped by the time the waffles would release - the steam created in the cooking process created suction in the little egg-shaped pockets, and the waffle exterior needed to get dry enough before the non-stick coating could do its job.Īlso, heating the pan on the stove meant that one side was screaming hot, while the other side was just too cold, resulting in a batter that wasn't even a similar done-ness on both sides. Everything was cooked to the same doneness, which meant that I didn't get the crispy exterior and soft bite that is so essential to the classic egg waffle.Īnother thought I had to mimic the commercial electric waffle iron was to heat the pan on the stove on high and then turning the heat down to finish cooking the waffle. This provided the most evenly cooked of the lot, but unfortunately, this also applied to the interior. So I wrapped the handles in foil and heated it to 200☌ for 30 mins, before pouring in the batter and returning it to the oven to finish cooking. To combat the uneven colour, a friend suggested that I heat the pan in the oven rather than over the stove. We’ve got loads of ideas! Try more high-protein breakfast ideas like an Egg in a Basket, Breakfast Egg Bars, or these Ricotta-Filled Crepes.Source: Tammi Kwok Cooking waffles 4 ways Freeze, then reheat later in the toaster oven.īreakfast never has to be boring. Cool the waffles on a rack completely, then slip them into a gallon freezer bag with a piece of parchment paper between each waffle to prevent sticking.
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