Mon, Sep-30-19, 14:30
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Senior Member
Posts: 1,898
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Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000
BF:
Progress: 50%
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After making a batch of oopsies this morning, the curiosity about the texture and taste of chaffles got to me, so I went ahead and tried to make a chaffle on my old waffle maker. Key word is OLD - the non-stick surface is in such terrible shape that everything stuck to it, top and bottom. And weirdly enough, even though there was loads of butterfat from the cheese, that didn't help keep it from sticking, because it all just ended up dripping out over the little batter overflow area of the waffle maker.
So after cleaning up that disaster, I looked on the Target site again, and apparently some people who had ordered the DASH minis yesterday either didn't show up to pick them up so they were restocked, so I went and bought one.
They are soooo cute and tiny!
I went ahead and made a chaffle in it after I got home, and it's really pretty good. I was trying to figure out what would be the mildest flavor cheese to use in it, and ended up using monterey jack - probably should have used mozarella though, which I think is even milder, but the jack was still good.
Anyhow, I used cheese on the bottom, then poured in most of the egg - only most of it because there was a little too much to fit in there. The bottom was nice and crispy, but the top was still soft.
Next time, I'll try using only half of the scrambled egg per chaffle, with cheese on both the bottom and top, so it doesn't overflow, and hopefully that will make it crispy on both the bottom and top.
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