Waffle Weekend

[mixfinder]

Sunbeam makes an excellent waffle baker. Its grids have more points than any
other and as a result the waffles are crispy with more areas of radiant browning
increased. Its sleek design is a tribute to Jasper's genious. Consumer Guide
didn't add them in the ratings because the top half of the waffle iron could
fall back if conditions were optimal. As a result Westinghouse would get top
position. If not for Sunbeam Wafflemaster's lid issue it would have been check
rated. There are two small tabs of folded metal that touch the stops in the cord
shroud to keep the iron from falling back. I adjust all four tabs, top and
bottom half so the stop is more secure.

 

[mixfinder]

Open Wide

I like anything automatic and this waffle iron is just that. Set it for the
doneness you like, just a toaster. When the light goes out the waffle iron is
preheated and time to add batter. When the light goes out after adding batter
it's time for breakfast.

Commercial kitchens know that heating the waffle iron in the closed position
carbonizes grease on the grids turning them black. In commercial settings
waffle irons are preheated and rest in the open or upright position, closed only
for cooking a waffle. I do the same at home. Nothing in the world gunks up a
waffle iron like smearing it with grease or spraying it with pan release. The
iron was never intended to be greased and if used properly its never an issue.

 

[mixfinder]

Dip Level and Pour

Waffle mixes are too light in texture and pull apart easily. Often this begins
the frustration that leads to greasing a waffle iron. Homemade batter is fresh,
has less sugar, sodium, fat and preservatives than using a mix. Never use
liquid oil in making waffles as it carbonizes at a lower temperature, burning on
the grids. Instead use melted butter or Crisco.

 

[mixfinder]

Whip it Good

Waffles

In a medium bowl place
1/4 cup melted butter
1 cup buttermilk
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 egg yolks
Stir just to mix, lumps are your friend. Allow the batter to autolyze while
whipping the egg whites.
In a clean bowl and with clean beaters beat
2 egg whites
2 TBS sugar
Whip together on high until stiff peaks form. Pour over the batter and fold
gently to combine. DO NOT STIR waffle again adter adding the whites.

 

[mixfinder]

No Peekie!

Set the iron to your degree of doneness. I use 3 1/2. Ladle about 1 3/4 cups
batter onto the preheated but ungreased waffle iron making 4 squares. Don't
spread the batter, let the weight of the waffle iron do its job. Now walk away,
don't peek, don't lift, just put on your handcuffs until the light goes out.

 

[mixfinder]

Grand Finally

Open the waffle iron and lift out a perfect waffle. Use remaining batter to
make second set of 4 waffle squares.

 

[spankomatic]

Looks  Y U M M Y !   Waffle Iron just like the one my Mom had growing up.

 

[gansky1]

I'm making waffles this weekend! 

 

[gansky1]

A little older Sunbeam, but seems to work OK.  The waffles we made for mother's day were divine - yeast recipe.  We'll try the egg-white version this time. 

 

[mixfinder]

What's This

Can I wager a guess you have a carton of buttermilk langoring on the shelf?  The function of both waffle irons are identical.  The redesign of the newer iron allowed for sandwich plates to be exchanged for the grids.  I never met a sandwich plate I liked as a griddle or a sandwich press.  The yeast recipe is my favorite and when you add a 1/2 cup of grated parmesan they are great under fried eggs and a little hollandaise.  I wish I was there.........

 

[mattl]

I dragged out my sunbeam a few years ago had a few issues with it, mainly sticking waffles, and put it away. I had oiled the grates and forgot about it. Then a few months ago Robert posted the service manual for these units and I discovered how to fix the one thing that was a real issue for me, I had to turn the knob way past 5 to get the waffles done the way I like them. There is a set screw that holds the knob on and it can simply be repositioned.

Growing up we always set it on 3 and got perfect results. Now it does not even turn on if it's set at 3. Anyway I pulled it out a few weeks ago and wanted to try it again, but the oil had gotten rancid, not nice. Popped the grids in the dishwasher on the pots and pans cycle and they seem none the worse for wear, but I have not used them. I did note in the repair info that they suggested spraying the grids with silicone, not something I have or want to do. Long way to get to the question, what is the best way to season them to make the unit usable again?

We've been using an Oster waffle iron for decades, but I'd like to put this unit back in service.

 

[ronhic]

Now's...

...when I wish that waffles were popular here during the 1960's...

 

Actually, I wish they were popular here full stop...

 

Speaking of waffle makers, has anybody used one of these before and if so, what are they like?

[this post was last edited: 5/28/2011-02:43]

http://www.ebay.com.au/itm/CUISINAR...AU_SmallKitchenAppliances&hash=item43a7582138

 

[rp2813]

Seasoning

I had seasoning issues with my Sunbeam too, which is just like Kelly's. I tried a couple of different methods I found on line and the one that worked best for me was to coat irons with shortening or oil, place in 400 oven for about an hour (and if you've got an exhaust hood, run it) remove them and carefully wipe off excess oil with a paper towel, return to oven for another 30 or 45 minutes, remove and allow to cool. That's off the top of my head. Best to use shortening rather than oil, but I didn't have any.

My irons are now a golden color and feel like they have a non-stick coating. But, I'm still having sticking issues and I'm sure it's because I'm using Bisquick's recipe, which calls for oil. I can get the waffles to come off with some coaxing, but they don't just lift off like they should. They also don't seem to be done when the light goes out using setting #3. Still a lot of steaming action. I think 3.5 or 4 works better on mine.

I will have to get industrious and use a from-scratch recipe with shortening or butter and I'm betting the waffles won't stick then.

Since this particular waffle baker uses similar technology to the radiant control toaster, which is the most perfect toaster I've ever used, I think the problem lies with me and my batter, not the appliance.

I agree with the review regarding the tendency for the top section to fall backward. I'm very careful to get it positioned correctly when I lift and park the lid.

 

[foraloysius]

Kelly

Those waffles look absolutely yummie! Do you eat them with maple syrup?

BTW, you leave the cord of the waffle maker binded together. It is better to unwind it and lay it out. Rolled up the cord could start acting as a heating element and you run the risk of getting a shortage.

 

[polkanut]

Louis,

I can't speak for other members, but in this household nothing but pure maple syrup goes on our waffles, pancakes, or oatmeal.  My cousin Brian is the 3rd generation of his family to cook maple syrup.  His syrup shack is state inspected, and he sells to several large supermarket chains around the state.  He does this full-time.  I've included a link to his website where you can order directly from him.

http://klebenowssugarbush.com/home.cfm

 

[combo52]

STICKING WAFFLES

I always give the waffle iron a quick spray of non stick cooking spray and never have any problems even if I leave them in too long and burn them they still pop right off the grids.

 

[mattl]

Thanks for the tips, I'll try seasoning them when it gets a little warmer out on the grill.

 

[mixfinder]

Griddy Subject Matter

When I bring home a "new" waffle iron the first thing I do is run the grids through the self cleaning oven.  Then after washing the dust off They get a liberal brushing of Crisco.  I put them in a 275 degree oven for an hour and then turn it off and let them cool.  The best way to begin if a waffle iron has set fallow is to make a sacrificial batter of flour, water and a bit of Crisco.  Let it bake till the light goes out a few times and then remove the patio stone.  You should be ready to begin.  The first waffle may need just a little foreplay to get it on the plate but subsequent waffles should be trouble free.  Remember:

 

1.  Always heat the iron in an upright position

 

2  Never apply extra grease or spray to a good waffle iron

 

3.  Use homade batter

 

For those wanting the quick and dirty keep a teflon model on hand and use the real deal when you want to make homemade waffles.  If you grease the grids or use pan spray you will notice the waffles don't brown in areas where the spray is heaviest and look pale and pinto.

 

Louis the Cuisinart waffler is among the best of the new breed.  If you like Belgium Waffles I heartily suggest the Calphalon.  It is made by the same company as All-Clad, heavy, substantial and really a beautiful waffle maker.  They retail for $150.00 but you can find them as low as $89.00.  If you have coupons from Bed Bath and Beyond or hit a Macy's sale with a 20% mark down the price is easier to swallow.

[this post was last edited: 5/28/2011-15:10]

 

[joeekaitis]

Waffle pr0n, anyone?

"Houston, this is FlipSide VII. We are now orbiting 50 miles above the surface of Planet Yum. Copy?"

"Roger, FlipSide VII, this is Houston, we copy. You're lookin' good enough to eat!"

 

[mattl]

Good tip, but my oven wont self clean is any of the racks are in it.  Not sure I'd want to put the grids on the bottom of the oven, don't want to harm that nice blue porcelain.  My Webber grill suggests putting a layer of foil over the racks and turning the heat up to high for an hour or so to clean the grill.  Once I put my Frigidaire griddle under the foil and burned off all the accumulated grease my dad had got on it in years of use, might try that with the waffle iron grids.

 

[joeekaitis]

Nonstick waffle batter

1. Use 2 tablespoons of oil (or melted shortening or butter or margarine) per 8 to 9 ounces by weight of flour. Use 1 tablespoon per 8 to 9 ounces by weight of biscuit and baking mix (which already contains shortening). Buy a kitchen scale but if you don't have one, 8 ounces is about 1 1/2 loosely spooned cups of flour or baking mix. Don't sift or shake down.

2. Separate the eggs with the whites in a clean copper, stainless steel or glass bowl (DON'T USE PLASTIC, NO MATTER HOW CLEAN YOU THINK IT IS!) and the yolks in a non-reactive bowl (plastic's OK).

Beat the egg whites to stiff peaks with a hand mixer at high speed. With the same beaters (no need to wash them), cream the egg yolks (with salt and sugar if the recipe calls for them) at high speed until thick and pale yellow (about 3 minutes, a/k/a the ribbon stage). This emulsifies the lecithin and fat in the egg yolks, dispersing them through the finished batter. Add the liquids to the creamed egg yolks and beat 1 minute on high.

Alternatively, you can beat the whole eggs with the sugar and/or salt for three minutes, add the liquids and beat one more minute.

3. Bring together the dry and wet ingredients. Add the oil and and any flavorings or extracts. Mix on low speed just until blended. A few rice-sized lumps of flour are OK.

4. If you separated the eggs, scrape the beaten egg whites into the batter and gently whisk to combine with the mixer switched off. Stop when the batter coats the beaters like insulation on electrical wire.

5. Let the batter rest at least 10 minutes, which is also the minimum preheating time for any waffle maker, regardless of the indicator light or "traffic signal" lights. DON'T stir it down. Gently ladle it into the iron.

Over time, batter prepared this way will season the grids on your waffle iron and eventually you may not need to grease the grids or spray them with nonstick cooking spray. It's extra work but the rewards, short-term and long, are worth it.

 

[bajaespuma]

I don't like waffle irons, conventional or Belgian, with non-stick grids. For me, cast iron or cast aluminum give the best crust. I'm still using my Parents' wedding present GE waffle/pancake iron (with red bakelite handles) from 1952. I'm also using an Italian Belgian waffle iron from 1978.

 

For years I've been trying to recreate the taste of the Belgian waffles we would get at the 1964 NYC World's Fair and this is the best I've come up with, so far. It pains me to admit though, that the "Malt-O-Mix" waffles that they sell at the Restaurant and Hotel shows are the closest I've had so far to the ones from Brussels. Top these right off of the iron with 10X sugar, strawberries and whipped cream for an unbelievable dessert.

 

Does anyone here have a recipe for Chicken and Waffles? Please share it.

 

<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <wunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <wontGrowAutofit /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]>
<object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id=ieooui>
</object>
<mce:style><! st1&#92:*{behavior:url(#ieooui) } --> <!--[endif] --><!--[if gte mso 10]> <mce:style><! /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} --> <!--[endif] -->

1 package dry yeast (3/5 oz)

¼ cup brown sugar

2 ½ cups lukewarm milk

3 cups all-purpose flour

1/8 teaspoon salt

2 egg yolks

1 tsp. Cognac, rum or whiskey

7 tablespoons butter (I use lightly salted), melted and cooled

2 egg whites

 

<span>1.<span>        </span></span>Mix yeast, a pinch of the sugar, ¼ cup of the flour and ½ cup of the milk together; let stand until foaming

<span>2.<span>        </span></span>Mix flour, remaining sugar, and salt together; put on top of yeast mixture and wait, ½ hour or so, for the sponge to “break through” the dry ingredients.

<span>3.<span>        </span></span><span> </span>Add the remaining 2 cups of milk; stir until batter is smooth.

<span>4.<span>        </span></span>Add egg yolks, booze and the butter. Cover and let rise for 30 minutes.

<span>5.<span>        </span></span>Beat whites until stiff and fold into batter.

<span>6.<span>        </span></span>Bake until medium dark brown.

<span>7.<span>        </span></span>Serve with 10X sugar, whipped cream and strawberries.

 

 

 

[westie2]

I have my grandparents stove top cast iron waffle maker.  It was brought with them to at that time Greer cpunty Texas that did become it Okoahoma Terr. and finally the state of Oklahoma.  They brought it with them from Ben Hur, Texas when they homsesteaded.  I have it on display in our family room I really should use it with our camp stove someday.  I remember my mohter using it before she got her first electric waffle maker in the mid 50's.

 

[mixfinder]

World's Fair

I am in complete agreement that metal crisps and brown the waffle better than  a coated iron.  Many of the commercial mixes for Belgian waffle batters have malt added and some add cornmeal.  In using a mix my favorite is made by Krusteaz, a division of Cenntenial Mills.  The commercial formulation is different than the store brand pancake and waffle mixes which are not designed for Belgian bakers.  If you have a Cash and Carry or other wholesale grocer for small business you'll find Krusteaz Belgian Waffle Mix on the shelf in 5 pounds bags.  Buying items like this from a broken case and without fancy packaging are much cheaper.  I can buy a pound of commercial yeast for $3.00.

Chicken and Waffles is the strangest phenominon I have ever encountered.  Coming from the West we never heard of them and I've never been in a restaurant that offered it so I am little help.

 

[launderess]

Chicken & Waffles

Like many other American foods will vary upon where one is eating and whom did the cooking.

There are PA Dutch, Southern and "NYC" versions and many will tell you their's is the real deal. Sort of like cornbread, fried chicken, grits, fried catfish, roux based dishes, and so froth; every home has their own way of doing things.

What we do know is that Thomas Jefferson brought back the first waffle iron to the United States from France in 1790. From then on fried chicken and waffles began to appear in many southern homes often prepared by first African American slaves,then free servants. Since the former often ate the cast offs/leavings of their masters, waffles (or rather the flour to make them), and poultry were considered luxuries. Chicken and waffles was just the sort of "Sunday Best Breakfast" to have not only to celebrate the only day many did not work, but to stiffen one up for a long day at church.

Main difference in various chicken and waffle recipes is how sweet the waffles are, how the chicken is prepared, and what goes on top (gravy, syrup, etc).

 

[launderess]

Another Thing

Not wishing to cause offence, but I've had some of the offerings by the "soul food for the masses" places in NYC, and quite frankly have had better at Sunday prayer breakfasts. *LOL*

Anytime any of my friends from Europe want to go uptown for "soul food", I tell them just give me a day's notice and can hook them up with better from my own kitchen! *LOL*

 

[ronhic]

You've all got me...

...thinking and wanting a waffle iron.

Kelly, my question for you is:

'Does the Sunbeam make thinner or thicker, more Belgian style waffles?'

It seems that we can get a couple of waffle makers here from Sunbeam - one makes thinner style and the other is designed for thicker, Belgian style, though the reviews of the last machine have been good, it appears they are not that sturdy and several posters commenting that they have had to return for refund/replacement.

The cuisinart appears to be somewhere between very thin and Belgian style.

 

[mixfinder]

Classic

The Sunbeam makes waffles thin and extra crispy with an extra number of nibs so each square inch is loaded with peaks and valleys and not much ground water.  Cuisinart makes two distinct types, the classic thin as well as a 4x deeper Belgian iron.  The thinner or traditional waffler is given to batter ooze down the sides of the maker while the Belgian is extremely easy and forgiving to excess batter.  I always hesitate to recommend a Cuisinart product because the customer service is among the worst I've ever seen.

 

[polkanut]

We have a 10-15 year old cheapie Toastmaster waffle iron that works excellent.  I have it set @ about 3.5, and I do use ccoking spray on the grids, and get excellent results from start to finish.  I do admit to cheating when making the batter, I use the recipe on the Hungry Jack box.  To each his own, I say. 

 

[combo52]

WAFFLE IRONS

I do agree Kelly about putting an old waffle irons grids through a SC oven when you first get it. NEVER SC any thing that has Teflon on it the fumes that are produced can be FATAL to anyone that inhales them. I use an old 1960s Sears uncoated waffle as my everyday iron and have never noticed that it doesn't brown evenly from using a little cooking spray, { I don't think I even need it ]

 

As to SC ovens that don't let you clean the racks, I wouldn't ever buy one but you should be able to get an old oven rack that will fit well enough or maybe a steel cooling rack or something to use to clean certain cook ware. I am always cleaning Corning Ware or something in my SC ovens. You may even want to get an old GE or Frigidare SC range for the garage or laundry room for this purpose.