I love the smell of waffles in the morning

[doug hodder]

I used the laser thermometer for the Dutch ovens. Also comes in handy to shoot the tires and trailer hubs when traveling.

Pretty cool aren't they Rocky? I've also used it to find if I had a block in the radiator in the Rambler...Laser thermometers....don't leave home without them... doug

[asianflava]

We have them at work, high dollar super accurate ones. I refuse to use them for work because they aren't accurate enough for me. But for these applications, they work like a champ. You don't even have to get up out of your chair. The El Cheapo HF one works just fine.

Also came in handy when my computer was locking up. I just shot the CPU heatsink from between the vents and Whoa! it was running hot. Took the covers off and cleaned out the fins and fan, no more lock ups.

[Kurt (Indiana)]

We "scratchbuild" ours. Kathleen found that adding around a teaspoon of "secret ingredient" *makes a crisper, crunchier waffle. Dave & Kathleen (The Waffle Queen)

Dave, I tried the Belgium waffle mix this evening and my wife thought I was a little crazy for making waffle right after dinner.

Regardless, I added my own secret ingredient (1 tbls of sugar) and the mix came out much more crunchy that the pancake mix. (smelled good too)

The iron was sitting right on top of the coals and seemed to be just right for temperature. Two minutes per side and they were goldn brown and had a distinct crunch.

I think I'm almost there. (one more trial tomorrow or Wednesday night before my trip.

[mfkaplan]

Waffle mania spreads east!

[pgwilli]

Hey Kurt-
Send me some....pics!

[Eunice]

Hey Kurt-
Send me some....pics!

He means send us some pictures. We are all learning here.
Eunice

[pgwilli]

Thanks Eunice ...

[Kurt (Indiana)]

Hey Kurt-
Send me some....pics!

Too late, I ate them. Don't worry, I'll make more and send pictures.

[Kurt (Indiana)]

My waffles were not crunchy this time.
I used the same mix and tried them this past weekend but they were more like "waffle shaped pancakes"

My question is regarding humidity factors. The level of moisture in the air was really high all four days. Hovering in the high 80% range and then having intermitent rain all four days probably "dampened" the spirits a little, but the waffles didn't have the same crunch as they have in the past.

I can always do a test batch in less humid conditions but I thought some one might have a comment or two.

Any thoughts on humidity and waffles??

[daveleb55]

My waffles were not crunchy this time.
................Any thoughts on humidity and waffles??

Try cooking them longer at a lower temp. Maybe the batter was a little too thin? I'm guessing here... but, try adding some oil to the batter, and making it a little thickerer. We get consistent waffles with an electric iron, there's a lot more variables when cooking on hot coals.

keep us informed!

Dave & Kathleen

[pauld3]

Sam's Club has 100% pure Vermont maple syrup. Mapleine flavoring makes a pretty darned good substitute, though.

Here here! I was just thinking the same thing, but I did not know if Sam's was in your neck of the woods. I am from Texas and Now I live in Kansas, but I have family from OHIO and USED to get real honest-to-God Maple syrup from them...and it tasted just like the Maple syrup from Sam's!

But if you need lite, I think Sam's had that too!!!

AND BTW I wish I had a waffle iron now!!!
Lynn

[Laredo]

Secret ingredient: 1 TBSP (mas o menos, según humedad) demerara sugar (or Domino's light brown) per each egg's worth of waffle batter.

If it's drizzly-gray outside, use a little more (1/4 teaspoon, maybe).
If it's one of those days where the RH is below 10%, a little less.

Sugar is hydrophilic, so the batter will be "wetter" than if you didn't put this in. (You can use granulated sugar if you must but the demerara has a flavor that's hard to beat!)

If you want something really amazing in the way of flavor, use this to top them:

Waffle Spread:
4 Tbsp real maple syrup
2 Tbsp real unsalted butter
1/8 tsp real vanilla extract
1/8 tsp cinnamon
Beat together well then spread as you would jelly.

(I like this in hot sourdough biscuits, too)

[halfdome, Danny]

Hey Steve T,
Can't rush the master turner...he has some healing to do first.
Maybe you can edumcate me on the good stuff - syrup wise - from Vermont.

Paul, I don't know about being a master turner but I've been playing on the lathe lately and compounding the aluminum skins on my tear.
If you want your handles better send a sample so I can work you in.
My physical therapist says it's okay for me to start working . Danny

[Eunice]

AND BTW I wish I had a waffle iron now!!!
Lynn

I think the hoo-haha as slowed down on ebay. You may be able to get one for a decent price. i have a lot more fun making waffles now than I did with the electric or Belgium waffle makers
Eunice

[Kurt (Indiana)]

I made some great waffles this morning for my son an his wife. I think I finally mastered the "crunchy" waffle.
Last week I ordered an Ifra red thermometer to monitor the waffle iron temp and found that by lowering the temperature to 325, the cooking time could be extended thus driving out the moisture from the waffle and producing a "crunch" texture.


My problem must have been the temperature all along. I could never cook the waffle properly without browning it too much bcause of the high temp.

These were the best ones yet. BTW, I used "bisquick" pankake mix and added about 1-2 TBLS of vegetable oil.

I'll try tomorrow morning (by popular demand) and see if it works as well then.