Just a couple of quickies here while I’m busy preparing for some new classes.
Firstly, the 77th edition of the Skeptic’s Circle is up at WhiteCoat Underground, with a rather humorous post by PalMD, “The Overmedicalized Edition“. I love reading these circus posts because it’s a good way to find great new blogs!
Secondly, there’s the “December Pain-Blog Carnival” at the How to Cope With Pain blog, also run by a physician blogger.
And for the “bread” part of this post, here’s a recipe that was a big hit last week, home-made waffles! Yes, it’s a bit more work than buying the frozen sort and throwing them into the toaster, but I guarantee that these tasted a helluva lot better than the frozen sort. The guys couldn’t even tell they were gluten-free, THAT’S how good they were! (All the frozen GF waffles I’ve ever tried were as dry as Styrofoam.)
Because I’m an ADHD-forgetful sort of cook and clumsy and somewhat arthritic, this recipe comes with assorted tips, including some in case you’re not used to making home-made waffles. Read through directions for tips before cooking.
WONDERFUL WAFFLES (GLUTEN-FREE)
Special equipment: waffle iron, mixer to whip egg whites, and if you have one, a blender and a towel. If you don’t have a blender you can use the mixer, BUT beat the egg whites before mixing the other ingredients, so the beaters are clean and dry for the whites.
- Inspect the mixer and blender to ensure nothing has fallen into the bowl or pitcher, that the bottom is securely screwed onto the blender pitcher, and that you have the lid to the blender.
- Make sure you have all the ingredients on hand before you start cracking:
- Find the no-stick spray to use on the waffle-iron plates, even if it’s supposed to be a “no-stick” surface. If you don’t have no-stick spray, pour a little vegetable oil into a drinking glass, and use a clean 1.5″ (4 cm) wide natural bristle or heat-resistant barbecuing brush, as synthetic bristles may melt or scrunch up — YCIHIKT (You Can Imagine How I Know That). I put the oil into a drinking glass so I can stand the brush upright in the glass, rather than having it constantly fall off the edge of the wee bowl of oil, thus making another mess for me to clean off the counter.
- Clear some space on the kitchen counter, and plug in the waffle iron for it to heat up while you’re doing the mixing. The plates should be shut while it’s heating, for safety and efficiency.
- Crack 4 eggs, separating them into yolks and whites. The yolks go into the blender, and the whites go into the mixer bowl. Fresher eggs have “bouncier” yolks and separate more easily (just so you know; it’s not like you’re really going to have both fresher eggs and older eggs sitting around). Eggs will crack in half more easily and neatly if you knock them on a sharp, thin edge (table knife) than a wide, blunt edge (rimmed bowl). TIP: if this is an iffy task for you, then crack each egg over a small (separate) bowl so you can fish out the bits of shell before adding to the other yolks and whites. There are also egg-separater gizmos one can purchase — get one that you do not have to hold onto to use.
- Use the mixer to whip egg whites to soft peaks. I like my KitchenAid stand-mixer because it can do its own thing without me holding the mixer up in the air (vibration is hard on my joints). Yes, the beast cost more, but it has outlasted three hand-mixers, and it kneads dough, too! It’s worth buying something like this because it enables more cookery.
- Use blender to mix the milk, oil, egg yolks, and dry ingredients. If you put the wet ingredients into the blender before the dry ingredients, the batter is less likely to end lumpy. I still have to stop and scrape powder off the top edges once during the blending, but that’s pretty minor. TIP: to reduce the awful blender racket, put a folded towel between the blender bottom and the countertop; this reduces the cabinet-as-acoustic-chamber for the motor vibration.
- [Remove the mixer bowl from the stand.] Pour batter from the blender down the side of the mixer bowl so it slides underneath the egg whites. Tilt the bowl to a comfortable angle, and use a rubber spatula or spoon to fold the ingredients together. “Fold” means to stir the ingredients together slowly and gently in vertical circles; the batter will have the consistency of almost-melted ice cream.
- Spray both plates of the waffle iron with no-stick spray just before pouring in the batter. Re-spray before cooking each waffle. Even if your waffle iron is so miraculously non-stick that you didn’t need to do this for traditional waffles, you will need to do it for GF waffles; YCIHIKT.
- This is enough batter to make several waffles. Pour in just enough batter to fill the bottom plate, and then wait several seconds for bubbles to start forming before closing down the top plate. This allows the batter to partially “set” so you won’t have a bunch of goo oozing off the edges that will have to be scraped off later on; YCIHIKT.
- Bake until the signal light shuts off (if your iron has one) or until the waffles are appropriately crispy. TIP: our family likes to warm up the syrup(s) so the waffles don’t cool as fast while we’re eating them.
4 large eggs, separated
1 ½ cups milk (360 ml)
¼ cup oil (60 ml)
1 1/2 cups GF flour mix (about 150 g, depending upon blend)
5 teaspoons baking powder (25 ml)
1 tablespoon sugar (15 ml)
1/2 teaspoon salt (2 ml)
You can also sprinkle some cinnamon into the waffle batter, which is nice if you are topping them with apple stuff. Some people like to add a teaspoon (5 ml) of vanilla extract; I keep forgetting to do this. I’ve also tried almond extract, which made the waffles taste like holiday cookies, but hubby prefered traditional waffles.
TIP: if you want to add blueberries to your batter, use either fresh ones or still-frozen berries — thawed blueberries will “bleed” and turn the batter a pale teal-green color; YCIHIKT. They still taste good, but …