Kayleigh
here. If I had to choose a favorite kitchen appliance, one that I
would buy before anything else in a new setup, it would without
question be a waffle maker. Now, if you have never picked one up for
yourself, it is probably because you are not a huge fan of waffles.
Okay, I know, it is in the name- waffles are obviously what this
thing is made to make. But take my word for it- my iron has seen a
lot more than buttermilk batter. It had become my main machine for
on-the-spot gluten free meal prep.
When our household runs out of bread, things are not as easy as running to the closest convenience store for an emergency loaf of WonderBread. So, rather than pile the fixings onto a plate and eating as-is, I whip up a biscuit dough and toss it in the waffle maker. Five minutes later, just pull out the crisped biscuit, tear the two halves in half to expose the fluffy insides, and add all the fixings. Sure, the shape is a little off, but it holds up well to any sauce or spread you throw on it.
Another fantastic use we have found is in making perfectly crisp hash browns. Grate up a couple small Russet potatoes, rinse them off to remove some of the starch, then toss in some salt, garlic powder, and a pinch of cayenne. Throw it into the well-greased waffle maker, then remove once the outside is golden brown (may take as much as ten minutes). Strike while the iron is hot, and crack an egg into each quarter- just be careful about closing the top down, if you don't want the yolk to spread out.
Want to get more experimental- try making a moffle! Take out that glutinous rice flour, and mix a cup of it with about 2/3 cups. The consistency should be a somewhat thick paste, but no quite a cohesive dough. Add a pinch of salt, and other spices depending on what you're making, then pour it on the waffle maker until it just starts to brown on the outside. The result will be a thin layer of crisp containing a very gooey, slightly transparent inside- a similar texture to melted mozzarella! I suggest eating it slightly warm, but the toppings are entirely up to you. Strawberries and whipped cream turn it into a lovely dessert, or add shredded cheese and diced pepperoni to the batter, then spread with a thin layer of marinara sauce after it is cooked- moffle pizza!
When our household runs out of bread, things are not as easy as running to the closest convenience store for an emergency loaf of WonderBread. So, rather than pile the fixings onto a plate and eating as-is, I whip up a biscuit dough and toss it in the waffle maker. Five minutes later, just pull out the crisped biscuit, tear the two halves in half to expose the fluffy insides, and add all the fixings. Sure, the shape is a little off, but it holds up well to any sauce or spread you throw on it.
Another fantastic use we have found is in making perfectly crisp hash browns. Grate up a couple small Russet potatoes, rinse them off to remove some of the starch, then toss in some salt, garlic powder, and a pinch of cayenne. Throw it into the well-greased waffle maker, then remove once the outside is golden brown (may take as much as ten minutes). Strike while the iron is hot, and crack an egg into each quarter- just be careful about closing the top down, if you don't want the yolk to spread out.
Want to get more experimental- try making a moffle! Take out that glutinous rice flour, and mix a cup of it with about 2/3 cups. The consistency should be a somewhat thick paste, but no quite a cohesive dough. Add a pinch of salt, and other spices depending on what you're making, then pour it on the waffle maker until it just starts to brown on the outside. The result will be a thin layer of crisp containing a very gooey, slightly transparent inside- a similar texture to melted mozzarella! I suggest eating it slightly warm, but the toppings are entirely up to you. Strawberries and whipped cream turn it into a lovely dessert, or add shredded cheese and diced pepperoni to the batter, then spread with a thin layer of marinara sauce after it is cooked- moffle pizza!
Jason here. I have been trying to cook
crispy hashbrowns for years now. It always felt just a step away,
ever eluding me. Well no longer! The hashbrowns have come out crispy
and perfect each and every time we cooked them in the waffle maker.
To top it off, this made the cleanup even easier.
The moffle dough it creates can only be
described as magic. It literally tastes like it has a center of
melted mozzarella cheese. The moffle pizza has now become a staple of
our diet. It is just so easy to whip up on the spot. Each person can
make it their own, by adding there favorite toppings.
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