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  #17   ^
Old Fri, Apr-03-20, 21:15
OgreZed OgreZed is offline
New Member
Posts: 18
Plan: Keto
Stats: 650/470/240 Male 6'5"
Progress: 44%
Location: AZ

Originally Posted by Bonnie OFS
I've only made chaffles twice since getting the little Dash. They were fine, but when I tried to make a sandwich with one it turned very soft - almost mushy. Which I didn't care for. How do you keep the salad from turning the chaffle soft?

Are you doing layers or making a batter? I've found batters to be much flimsier. When you do the cheese layers on top and on the bottom, they kind of "crisp" up (as in cheese crisps) and make it better as a bun.

I only do batters when I am doing a sweet application, when I plan to top them with a syrup, or berries and whipped cream, or Lily's chocolate chips, or ...
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