![]() The trick I’ve found is to undercook the waffle in the iron. The trick: But making a waffle, freezing it, and toasting it is not quite right, either.Homemade recipes go to tremendous lengths to create crisp exteriors - yeast, whipped egg whites, cornstarch, and more - but none have the ease or reliability of, you know, popping a frozen waffle in the toaster. This is a tricky feat to pull off in almost any waffle iron. It’s the fact that they’re perfect texture straight out of the toaster: crisp on the outside, tender inside. The goal: Forgive me if you’re an absolute Eggo die-hard, but after trying my share, I’m going to go out on a limb and suggest it may not be the unique or nuanced flavor that makes these waffles special.So I did the less rational but very me thing and got very obsessed with cracking the code of homemade freezer waffles. But waffles? I love homemade weekend morning waffles. I’m perfectly comfortable, for example, simply never making croissants at home. The treachery!Ī normal person who cooks might shrug and be at peace with having one less thing that needs to be made from scratch. It turns out that it isn’t just my daughter who prefers them, it’s my son too, and even my husband. When I got home at the end of the week, the whole box was gone. I was traveling a wee bit over the last few months and decided before a trip to surprise her with a giant box of Eggos in the freezer. I think we all know where this was going. I made waffles one morning, so proud of myself for remembering to start the yeasted waffle batter, my favorite, the night before - and my daughter told me that she prefers the waffles at grandma’s house. ![]() It started, almost predictably, with the youngest. A few months ago, and honestly not for the first or realistically the last time, my family betrayed me.
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