Waffle Iron Tips

Video Transcript

"Hi! I'm Karen for Expert Village. Okay I am going to remove my waffles now. They are nice and brown and not sticking at all. Just take a fork and just with the corner you just lift that up there and move that waffle onto a cooling rack. I am just going to close it to reheat a little. Now we are going to remove the Belgium one. As you noticed, it did over flow a little. Lift it up with the fork on the corners and it is hot so you want to move pretty quickly to get that off there. Because it dripped off the sides as I told you it would, we are going to guess the amount of batter we put in. We put in a little less than half a cup this time. You just need to experiment a little to see which batter is right amount and don't get mad if it drips out. If you put too little batter in, you end up with little round waffles like this without any corners. You want nice full ones so we don't mind if it drips out a little. We are going to refill this one with 1/3 cup of the quick and easy batter and we will wait again for our green light to go to take them out. We are about 2 1/2 to 3 minutes. Remember it is very important not to get curious and open that waffle oven before it is cooked. Otherwise you will open it up and you knock all the air out of the waffles and it won't cook properly. While you are cooking your waffles. Remember to never stir your batter. You want that batter to be light and airy and if you stir it while you are scooping it out, you will knock the air out of the waffle batter and you will have flat and heavy waffles. "