Waffle: Difference between revisions

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A '''waffle''' is a light [[Batter (cooking)|batter]] cake cooked in a [[waffle iron]] patterned to give a distinctive and characteristic shape. There are several regional variations based on the type and shape of the iron, the batter, and the thickness and stiffness of the waffle. Waffles are commonly served with one or more of the following: syrup, butter, powdered sugar and berries.
A '''waffle''' is a light [[Batter (cooking)|batter]] cake cooked in a [[waffle iron]] patterned to give a distinctive and characteristic shape. There are several regional variations based on the type and shape of the iron, the batter, and the thickness and stiffness of the waffle. Waffles are commonly served with one or more of the following: syrup, butter, powdered sugar and berries.


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==Varieties of waffle==
* The '''Brussels waffle'''<ref>[http://www.aopy00.dsl.pipex.com/recipes/waffles.shtml Brussels Waffle recipe]</ref> or '''[http://www.antwerp-tourist-guide.com/belgium-waffle-recipe.html Belgian waffle]''' (crispy outside /soft and moist inside) is prepared from a yeast-leavened batter, and is often lighter and more crisp compared to other waffle varieties. It is rectangular and usually about an inch thick, with fairly deep "dimples". The Belgian waffle is very popular in Belgium -- it is known to French-speakers as the gaufre or gauffre, and to Flemish- / Vlaamse speakers as the wafel, waffel or suikerwaffel. It is often served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. It may also be served as a dessert, with fruits or [[ice cream]].

[[Image:Liège waffles with berries.jpg|thumb|Liège waffles with berries]]

* The '''Liège waffle'''<ref>[http://www.aopy00.dsl.pipex.com/recipes/liege_waffles.shtml Liège waffle recipe]</ref> (from the city of [[Liège (city)|Liège]], in eastern Belgium) is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter, and denser than "Belgian waffles". The last-minute addition of [[nib sugar]] to the batter produces a caramelized sugar coating. This gives a distinctive flavor. Most are served plain, but some are [[vanilla]] or [[cinnamon]] flavored, and can be served with toppings like fruits, creams, and chocolate. The Liège waffle was invented by a cook of the [[Bishopric of Liège|prince-bishop of Liège]] in the 18th century.

*'''American waffles'''<ref>[http://lonestar.texas.net/~fitch/recipies/waffles.html American waffle recipe]</ref>, common in the United States, are made from a batter leavened with [[baking powder]], rather than yeast. They are usually served as a sweet [[breakfast]] food, topped with butter and various [[syrup]]s, but are also found in many different savory dishes, such as [[chicken and waffles]] or topped with kidney stew.<ref>{{cite book
| last = Davidson
| first = Alan
| authorlink = Alan Davidson (food writer)
| coauthors =
| title = The Oxford Companion to Food
| publisher = Oxford University press
|date=1999
| location = Oxford
| pages = xx + 892
| url =
| doi =
| id = ISBN 0-19-211579}}</ref> They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to [[North America]] in 1620 by [[Pilgrims]] who brought the method from Holland. [[Thomas Jefferson]] brought a waffle iron from France, and ''waffle frolics'' or ''parties'' became popular in the late eighteenth century.{{Fact|date=October 2008}}
*'''[[Potato waffle]]''', common in [[Ireland]], the [[United Kingdom|UK]] and south-western [[Germany]], is a savory [[frozen food]] in waffle shape, made of reconstituted [[potato]], [[Cooking oil|oil]] and [[seasoning]]s. These waffles may be [[baking|baked]], [[Grilling|grilled]], prepared in a [[toaster]] or [[frying|fried]], and are used as a side dish or snack.
*'''Hong Kong style waffle''', in [[Hong Kong]] called a "grid cake" (格仔餅), is a waffle usually made and sold by street [[hawkers]] and eaten warm on the street.<ref>[http://mrnaomi.wordpress.com/2008/01/23/hong-kong-streets-snack/ Descriptions of Hong Kong Waffles]</ref> They are similar to a traditional waffle but larger, round in shape and divided into four quarters. They are usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. Egg, sugar and [[evaporated milk]] are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of [[yolk]]. Sometimes different flavors, such as [[chocolate]] and honey melon flavor are used in the recipe and create various colors.

[[Image:Gaufre biscuit.jpg|thumb|Two stroopwafels]]

*'''[[Stroopwafels]]''' ({{lang-nl|syrup waffles}}) are thin waffles with a [[syrup]] filling. They were first made in [[Gouda]] in the [[Netherlands]], during the 18th or 19th century. The stiff batter for the waffles is made from [[flour]], [[butter]], [[brown sugar]], [[yeast]], [[milk]], and [[Egg (food)|eggs]]. Medium sized balls of batter are put on the [[waffle iron]]. When the waffle is baked, and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and [[cinnamon]], is spread in between the waffle halves, which glues them together.<ref>[http://uk.babelfish.yahoo.com/translate_url?lp=nl_en&trurl=http%3A%2F%2Fwww.gouda-online.nl%2Finformatieid-11.html&doit=done&tt=url&intl=1 Stroopwafels. Traditional delicacys.] Retrieved on [[2008-01-02]]</ref> They are popular in Belgium and the Netherlands.

[[Image:Waffle Maker.jpg|thumb|upright|A [[waffle iron]] for Scandinavian waffles]]


==Medieval origins==
==Medieval origins==

Revision as of 23:13, 26 November 2008

Brussels waffle

A waffle is a light batter cake cooked in a waffle iron patterned to give a distinctive and characteristic shape. There are several regional variations based on the type and shape of the iron, the batter, and the thickness and stiffness of the waffle. Waffles are commonly served with one or more of the following: syrup, butter, powdered sugar and berries.

vincenzo was here!!!!!

Medieval origins

The modern waffle has its origins in the wafers – very light thin crisp cakes, baked between wafer-irons – of the Middle Ages. [1] Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire, and flipped to cook both sides of the wafer. These irons were used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour used today).

In 14th century England, wafers were sold by street vendors called waferers.[2] The modern waffle is a leavened form of wafer.

"Wafer" and "waffle" share common etymological roots. Wafre (wafer) occurs in Middle English by 1377, adopted from Middle Low German wâfel, with change of l into r. Modern Dutch wafel, French gaufre, and German Waffel, all meaning "waffle", share the same origin. The Dutch form, wafel, was adopted into modern American English as waffle, in the 18th century.[1][3]

See also

References

External links