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Whipping siphon waffles

MARY_207643

We make waffles in our whipping siphon. They are by far the lightest and crispiest waffles I have ever had.

We often use just Snoqualmie waffle mix that we mix in the blender and sift through a chinois into the siphon and charge it with nitrous. Dispense onto hot waffle iron for crispy heaven!

We have also made pancakes this way that are very fluffy! My next project will be to make grandma's jelly cake. Make cake pancakes and pile them up with jelly in between and frost. These are really really fun for kids. And you can even make cupcakes with silver dollar pancakes!

Have fun

Mary

a.k.a. Queen Mary

"if I have to sit in a chair, I might as well make it a THRONE!"

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Comments

Brandon_Byrd_40557

Nice! I've been wondering if this technique would work, but hadn't heard from anyone who had tried it themselves. Sounds like a delicious experiment for this weekend!

ttpoker

I have tried this technique, and it certainly worked - but the ChefStep's yeasted waffle method was far superior in flavor, texture, and overall experience. I might use an ISI in the future for a special application, but not for day to day waffles.

tshewman

Light and crisp, however as strong in flavor? Having tried it, texture and mouthfeel is goog but really light in flavor. I find using the siphon for any sort of crisp....it has to be soaked in a flavorful fat prior. E.g. Siphon Brioche in garlic oil then crisped stove top or in oven.

MARY_207643

You're probably right about the flavor, but I see waffles pretty much as crackers for toppings. I did try a whole-wheat peanut butter waffle recipe. This was a stronger flavor, but not really worth the effort for us to have two strain it through the chinois. You could also use concentrates such as the soda concentrates to add strong flavor but it would not change the texture.You may even be able to use the yeasted waffle recipe and a whipping siphon if you use a blender to sheer the batter. The sheer of the blender should break the gluten strands enough to dispense through the whipper. If you were to use a mature poolish in your batter in this same manner it would make an extremely flavorful waffle. Let us know how your trials go.

ttpoker

Waffles, say hello to your new step sister - ramen noodles.... what about adding liquid kansui for an alkaline salted waffle? That should create a very original strong flavor, paired with the crispy lattice of the cracker experience that Mary is looking for. And it should make the fats of the butter shine! Interesting idea, I might have to explore this concept a bit.