the perfect waffle
The Culinary Institute
March 21, 2006, 2:55PM
HYDE PARK, N.Y. – A day that begins with a crisp, golden waffle is destined to be good. The aroma alone has the power to perk up the sleepiest of mornings.
The Culinary Institute of America’s ultralight waffles, made from a few basic ingredients, are equally delicious hot off the iron or made ahead and frozen for a quick weekday breakfast. Just store them in the freezer in zippered plastic bags and pop them in the toaster whenever you like.
Waffles are no more difficult to make than any other griddlecake. Like pancakes, they benefit from minimal mixing because of the proteins in the flour. When flour is moistened and repeatedly stretched by mixing, the proteins turn into strands of gluten.
The longer the gluten is worked, the tighter the strands become, resulting in a tough, rubbery waffle. Using a gentle hand to stir the wet and dry ingredients together helps keep them tender.
The institute’s Bruce Mattel suggests taking an additional step to ensure an airy waffle. “Rather than adding whole eggs to the batter, separate the eggs, whip the whites to a soft-peak consistency, and fold them in at the end.”
Without the characteristic gridlike pattern to cradle hot syrup and melting butter, a waffle wouldn’t be a waffle. That is why a waffle iron is essential for making this type of griddlecake.
Available in a variety of shapes, sizes and depths, waffle irons range in cost from $20 to $300. Most varieties have nonstick surfaces (a must for trouble-free waffle making) and a light to indicate that the iron is preheated and ready to use.
Higher-end models include features such as dial thermometers, digital countdowns and removable dishwasher-safe plates. The additional “bells and whistles” are nice but not necessary for producing a good waffle.
Before using a new waffle iron, refer to the manufacturer’s directions – each one works differently. Most take about 4 to 5 minutes to cook a waffle. The amount of batter needed for each waffle depends on the shape and size of the iron.
This recipe, using a standard 7-inch round iron, is enough to make 8 waffles. Start by making a sample waffle to determine how much batter is needed and how long it takes to bake.
Be sure not to lift the lid during the first few minutes of cooking, or while it is steaming; a steaming iron is the best indicator that the waffle hasn’t finished cooking.
Also, if the waffle iron has to be forced open, rest assured that the batter still needs time to cook.
To keep finished waffles warm, place them in a single layer directly on the rack of an oven preheated to 200 degrees.
