Any food Chemists or Professional Chefs??

[chachp]

 

<span style="font-family: 'courier new', courier;">I have an odd question or maybe it's not so odd I don't know.  </span>

 

<span style="font-family: 'courier new', courier;">We have waffles about once a week and I usually make a yeast batter I've had for years.  When I haven't planned ahead I use a Buttermilk mix that I keep around.  My husband always says the mix is a little bland so this time I added some white sugar to the batter to give it a little sweetness.</span>

 

<span style="font-family: 'courier new', courier;">Normally the waffles come out of the waffle iron an even brown color and NEVER stick.  This batch, with the extra sugar, seem to have puffed up more than usual, they are not evenly browned but most importantly they stuck.  I had to pry them out of the iron.  They didn't leave anything behind but it was so odd that they split as I was pulling them out.  The instructions for the mix state to add 1 TBL. of oil to the batter which I added and I always do a spritz of PAM in the center of the iron before I add the batter.  The amount I made makes 6 waffles and I added 1/4 sugar to the batter.</span>

 

<span style="font-family: 'courier new', courier;">Does this have to do with the addition of the sugar or is it just a coincidence and had nothing to do with the sugar?</span>

 

[jamiel]

Your sugar/fat ratio is off....that seems like a pretty lean waffle batter with only 1T of oil; the sugar will only add stickiness so without augmenting the fat I think you're doomed to sticking waffles.

 

[toploader55]

What Jamiel said...

Also possibly the sugar didn't completely "melt" dissolve into the batter ???

 

[chachp]

Thank you!!

 

<span style="font-family: 'courier new', courier;">That makes sense.  If I do the sugar again how much oil do you recommend I add?</span>

 

<span style="font-family: 'courier new', courier;">Thank you again!!</span>

 

[norgeway]

Im NOT a professional chef

BUT the old cookbooks advise at least 2 tbsp. oil for waffle batter for 2 cups mix I never use a mix but I use the old Sunbeam recipe which used 2/3 cup butter melted

 

[chachp]

Waffle Recipe

 

<span style="font-family: 'courier new', courier;">This is my favorite Waffle recipe.  It came with the waffle make and I've used it for a long time.  It does have a lot of butter and has oil.  I like the idea of the melted butter when I use the mix so I think I may try that.  These are the best waffles in my opinion.</span>

 

<span style="font-family: 'courier new', courier;">I have the old Sunbeam cookbook, I'll have to check out that recipe.</span>

 

 

 

[ken]

Ralph

If you don't mind I'd like to see the rest of the recipe for the Gingerbread waffles.

 

[chachp]

Reply #6

 

<span style="font-family: 'courier new', courier;">Hi Ken, here you go.  Enjoy!</span>

 

[ken]

Thanks.

 

[frigilux]

Not that you asked, but this is my all-time favorite waffle recipe. They are really excellent.

 

[mattl]

I've heard great things about "Waffles of insane greatness".  That reminds me to try them soon.

 

[chachp]

Never heard of them

 

<span style="font-family: 'courier new', courier;">I've never heard of them but I'm going to try them this weekend.  With the sugar and vanilla I bet they have a great taste.</span>

 

<span style="font-family: 'courier new', courier;">Thanks for posting the recipe.</span>

 

[perc-o-prince]

We use a Toastmaster square Belgian waffle iron that makes 4 "regular-sized" thick rectangular waffles per batch. I've been using the Fannie Farmer recipe which makes aprox 1.75 batches (6.5 - 7 indiv waffles) and it calls for 3T veg oil. They never stick, so maybe add a bit more oil? I'd estimate my recipe makes about 1/2 the waffles yours does.

Chuck

 

[chachp]

Waffles of Insane Greatness = YUMM!

 

<span style="font-family: 'courier new', courier; font-size: 12pt;">I made the WOIG yesterday and I have to agree they are really good!  I used butter instead of oil since either was allowed by the recipe.  They are just a little bit crispy on the outside and soft and fluffy on the inside.  They have a great flavor too.  We really enjoyed them.  The only mistake I made was to make only a single recipe.  This recipe made three large waffles in our waffle iron and it left me wanting a little more.  I think we're going to have to buy a larger container of cornstarch to keep on hand. </span>

 

<span style="font-family: 'courier new', courier; font-size: 12pt;">Thank you for sharing this recipe Eugene.  I've never heard of these.</span>