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  #16   ^
Old Wed, Dec-11-19, 00:16
Kristine's Avatar
Kristine Kristine is offline
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Posts: 20,438
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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I just got my Dash mini, and took the basic chaffle for a spin. It was just okay - a little too salty for me, and it tasted too much like the brown part of an omelet that I don't like. Still - boy, did it ever make an awesome dipper for my excess of gravy on my pork tenderloin. I can see myself doing a hot chicken sandwich type of thing with these. It would also be nice as a chip sub for dipping; maybe just cut them into quarters.

This will be a keeper because of the texture, but I'll need to play with the variations and maybe find lower-sodium cheese.

I also like the fact that they're fast, but not so fast that you can't take your eyes off them. I have time to finish up whatever else I'm cooking, and tidy up.

Next up is Steve's stuffing chaffle.
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  #17   ^
Old Wed, Dec-11-19, 11:09
Molly B's Avatar
Molly B Molly B is offline
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Posts: 822
 
Plan: Low Carb/High Fat
Stats: 271/262.6/170 Female 5'4"
BF:
Progress: 8%
Location: North central HOT Florida
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I am having such a great time watching Steve and his videos. He's got such a great voice! And his videos are great. I am happy I discovered his channel.

If you want a lighter tasting chaffle, try shredded mozzarella. If you want more of a bang, try some pepper jack cheese. Or add in some of your own pepper flakes. The varieties are endless. And like Steve did--adding in some coconut flour and/or almond flour and protein powder REALLY make a difference and make your chaffle more 'bread like.' I am in love with my chaffles!
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  #18   ^
Old Wed, Dec-11-19, 11:51
OgreZed OgreZed is offline
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Posts: 13
 
Plan: Keto
Stats: 650/470/240 Male 6'5"
BF:
Progress: 44%
Location: AZ
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Quote:
Originally Posted by Kristine
...a little too salty for me...tasted too much like the brown part of an omelet that I don't like...


Eggs have a little bit of sodium in them, but the cheese you use could make a big difference in sodium content.

Did you layer cheese+egg+cheese or make a batter?

I typically use a sharp cheddar for breads and buns and an Italian blend cheese for everything else. The Italian blend is more of a neutral flavor. I prefer it over straight mozzarella.

When I use shredded cheese in any kind of batter, even for a bread dough or a "muffin-in a minute", I always use my Magic Bullet to convert the cheese into a powder. It gives me a better consistency and makes things easier to mix together. From that perspective, the cheese is primarily a protein powder with some fat content. To change the taste, you could replace that with your preferred proteins and fats.

For example, last time I made some chaffles for a sweet application, I cut the cheese in half and replaced the other half with Isopure Zero Carb Protein powder. Mostly to reduce the calories. It worked out great.

I would claim you could almost use any "Muffin-in-a-minute" recipe batter in the Dash mini-waffle maker...? I even have a few cheese biscuit recipes I'm considering trying as waffles.
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  #19   ^
Old Wed, Dec-11-19, 14:46
Kristine's Avatar
Kristine Kristine is offline
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Posts: 20,438
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Quote:
Originally Posted by OgreZed
Did you layer cheese+egg+cheese or make a batter?
I used your method with the digital scale. Thanks for the tips. I wanted to try that basic one before I started experimenting. I have a MB, so I'll try that with the cheese next time. That's probably a good way to do a whole brick of cheese at once. I guess I could even freeze it.

I agree about the other single-serving muffin-type recipes - they'll probably work nicely in the Dash as long as the ingredients aren't prone to burning.

I'll definitely watch more of Steve's videos once I'm off for the holidays next week. And, of course, experiment the heck out of the waffle maker. I agree about his voice - what a great speaker. I would have guessed he was a pro broadcaster for a living.

Last edited by Kristine : Wed, Dec-11-19 at 14:54.
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  #20   ^
Old Wed, Dec-11-19, 20:16
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,390
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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I read the reviews for the mini-waffle maker & most were very enthusiastic. About the time I was thinking I wanted one, I read a couple of reviews that said the top heating unit quit working. Any of you have a problem with that?
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  #21   ^
Old Yesterday, 02:28
OgreZed OgreZed is offline
New Member
Posts: 13
 
Plan: Keto
Stats: 650/470/240 Male 6'5"
BF:
Progress: 44%
Location: AZ
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Quote:
Originally Posted by Kristine
...as long as the ingredients aren't prone to burning.


Funny that you said that. My latest experiment was to layer:
  • One slice of Sargento ultra-slim provolone cheese (10 grams)
  • Some chicken salad
  • One slice of Sargento ultra-slim provolone cheese (10 grams)
I waited and waited for the light to go out on the waffle maker. Finally gave up and opened it. The cheese was very black, top and bottom.

I'll try it again though. I was hoping to do a kind of crab Rangoon waffle, similar to:

https://www.officiallyglutenfree.co...-crab-rangoons/
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