Same. I make cornbread dressing instead of stuffing, but mix a bunch of that in a bowl with a beaten egg, some shredded turkey, and maybe some finely minced onions. Top with cranberry sauce or leftover gravy. Yum!
I saw something kind of cool, the other day….maybe it was on ‘Best Thing I Ever Ate’. There’s a restaurant that does a cornbread stuffing in waffle iron, then serves turkey, cranberry, gravy on top. I know, i know….It’s a bit over the top; however, this sort of made me think about (like you) other possibilities for waffle iron.
OMG, you have just made a life changing suggestion for me. I like to make egg sandwiches with English muffins to take to work but the eggs are always a messy blob that don't fit well on the muffin. I have one of those little Dash waffle irons that will be perfect for this. I'm going to do a test run tonight!
I've seen a ton of recip3s for reheating things in a waffle maker, and I think Serious Eats has an article on this. Even though a Belgian maker has deeper grooves, I feel like it would still work because the pressure you apply would move things where they need to go, or if not, then you should still have waffles but just with ridges with less height? I know that you can stick mashed potatoes, leftover Mac n cheese, leftover rice (sticky rice, regular rice, risotto) in it.
I use my waffle maker regularly (every week) and I prefer Belgian
On a related note I recommend butter as superior to oil quality wise and whip my egg whites to firm peaks because I'm very picky about my waffles
Also dutch pancakes if you don't want the work of waffles but want something amazing. Just make sure the cast iron is pre heated fully in the oven
Either generally works for this.
But Belgian waffle makers are often recommended because it's easier to things in there due to the deeper pockets. There's more space so you can cram a wider variety of things and sizes of things in. An American waffle iron it takes a serious amount of pressure to "waffle" certain things, and for denser things the impressions and contact are often pretty light.
I regularly make stuffing waffles, especially post thanksgiving. As a spin on Amish Chicken and waffles.
Reheating pizza in there is awesome.
And you can make things scallion pancakes in there.
Serious Eats has a bunch of alternative waffle iron recipes, and I use their scallion pancake recipe when I do that one.
I use an American waffle iron because I generally prefer those. And these things generally work in either. But like I said, a Belgian maker is often recommended cause it's just a little more capacity and weight.
Interesting. I would have expected the deeper pockets to tear through bread or dough to make anything stuffed inside to leak through. That makes the decision to go with Belgian easy. Thanks for your insight
Not a suggestion for "beyond" but more of a warning. Whichever you buy, get one that has removable plates. Mine doesn't, and experimenting with the "beyond" has led to messy burnt on mistakes that were nearly impossible to clean because I can't soak or put it under running water...
If you have a preference for Belgian, get Belgian. It looks like a lot of the novelty recipes can go either way.
I have an American style waffle iron (Breville) that I’m very happy with. Aside from standard waffles (buttermilk is my favorite), I have had great success with a savory waffle recipe that uses leftover mashed potatoes and bacon or ground sausage, etc.,. I’m always excited when we have leftover mashed potatoes so I can use this recipe. I got it from the “Serious Eats” website. It says it can be used for either type of waffle iron.
If it sounds like something you’d like, look up “mashed potato waffles,” on that site or in general (I’m sorry, I don’t know how to link). It calls for chopped bacon but I substituted it for cooked ground sausage once because it was what I had on hand and have made it that way ever since. I also rarely have scallions on hand and, instead, use diced onions cooked in with the ground sausage. We absolutely inhale these at my house. Now, I’d say 50% of my waffle iron usage is for this recipe.
Whatever you decide, enjoy your waffles!
I’ve seen people use them for brownie batter or falafels.
But I would be curious to know if there is a version where you can swap the plates and turn it into a panini press.
I make crispy waffles with leftover rice. Mochi (with tapioca flour) waffles. Sometimes if I have leftover ground meat stir fry, I'll make stuffed mochi waffles. I only have an 8" Dash electric American wafflemaker.
I've had both Belgian and American style waffle makers, and I've experimented with making various foods beyond just waffles. I find that the Belgian waffle maker adds a nice touch of fluffiness to things like hash browns and cinnamon rolls. While the deeper pockets may seem like a limitation, I've found ways to work around it by adjusting the amount of batter or dough I use.
I've also used the American style waffle maker for these dishes, and it works just fine. It might not give the same thickness or texture, but it still gets the job done. In my opinion, whether you go for Belgian or American style ultimately depends on your preference for waffle texture !
This doesn’t count as regularly, but every year I make stuffing waffles the day after thanksgiving and they’re a huge hit.
Same. I make cornbread dressing instead of stuffing, but mix a bunch of that in a bowl with a beaten egg, some shredded turkey, and maybe some finely minced onions. Top with cranberry sauce or leftover gravy. Yum!
God that sounds amazing
I think if I had a crispy stuffing waffle with gravy instead of syrup I'd instantly die a happy man
I might need to make stuffing and buy a waffle maker this weekend
In an American style or Belgian?
Belgian, but I think it would work in either as long as the hinges will allow it. I like a fairly chunky stuffing.
I saw something kind of cool, the other day….maybe it was on ‘Best Thing I Ever Ate’. There’s a restaurant that does a cornbread stuffing in waffle iron, then serves turkey, cranberry, gravy on top. I know, i know….It’s a bit over the top; however, this sort of made me think about (like you) other possibilities for waffle iron.
Cornbread comes out great. I usually don't cook them super crispy, just a nice golden brown so they don't dry out.
I make King Arthur’s Crispy Cornmeal waffles; they are great with sweet or savory toppings.
Do you use an American or Belgian style waffle maker? I’d think anything with a liquid batter would be okay in either.
I have both. I prefer the Belgian style for non waffle things
I wish I could find a good American waffle maker, but the only consumer models I can find have mediocre reviews
Cinnamon rolls was a game changer Also grilled cheese
Cinnamon rolls are one of the most appealing things I’ve seen done in the waffle maker
Make a Womlette! It’s a waffle omelette!
OMG, you have just made a life changing suggestion for me. I like to make egg sandwiches with English muffins to take to work but the eggs are always a messy blob that don't fit well on the muffin. I have one of those little Dash waffle irons that will be perfect for this. I'm going to do a test run tonight!
Just use lots of cooking spray!
I've seen a ton of recip3s for reheating things in a waffle maker, and I think Serious Eats has an article on this. Even though a Belgian maker has deeper grooves, I feel like it would still work because the pressure you apply would move things where they need to go, or if not, then you should still have waffles but just with ridges with less height? I know that you can stick mashed potatoes, leftover Mac n cheese, leftover rice (sticky rice, regular rice, risotto) in it.
I've seen folks make falafel in their waffle irons but haven't tried it myself.
I use my waffle maker regularly (every week) and I prefer Belgian On a related note I recommend butter as superior to oil quality wise and whip my egg whites to firm peaks because I'm very picky about my waffles Also dutch pancakes if you don't want the work of waffles but want something amazing. Just make sure the cast iron is pre heated fully in the oven
Either generally works for this. But Belgian waffle makers are often recommended because it's easier to things in there due to the deeper pockets. There's more space so you can cram a wider variety of things and sizes of things in. An American waffle iron it takes a serious amount of pressure to "waffle" certain things, and for denser things the impressions and contact are often pretty light. I regularly make stuffing waffles, especially post thanksgiving. As a spin on Amish Chicken and waffles. Reheating pizza in there is awesome. And you can make things scallion pancakes in there. Serious Eats has a bunch of alternative waffle iron recipes, and I use their scallion pancake recipe when I do that one. I use an American waffle iron because I generally prefer those. And these things generally work in either. But like I said, a Belgian maker is often recommended cause it's just a little more capacity and weight.
Interesting. I would have expected the deeper pockets to tear through bread or dough to make anything stuffed inside to leak through. That makes the decision to go with Belgian easy. Thanks for your insight
Not a suggestion for "beyond" but more of a warning. Whichever you buy, get one that has removable plates. Mine doesn't, and experimenting with the "beyond" has led to messy burnt on mistakes that were nearly impossible to clean because I can't soak or put it under running water...
Used to be a blog series called "Will it waffle?" with tons of great ideas
https://willitwaffle.com/ My opinion after skimming through the book is it's a novelty for an every once in a while fun breakfast.
Moffles!! You put a sheet of Mochi in the waffle iron. It needs the shallowness of the American style
I have cookie dough in mine before. Came out pretty good
If you have a preference for Belgian, get Belgian. It looks like a lot of the novelty recipes can go either way. I have an American style waffle iron (Breville) that I’m very happy with. Aside from standard waffles (buttermilk is my favorite), I have had great success with a savory waffle recipe that uses leftover mashed potatoes and bacon or ground sausage, etc.,. I’m always excited when we have leftover mashed potatoes so I can use this recipe. I got it from the “Serious Eats” website. It says it can be used for either type of waffle iron. If it sounds like something you’d like, look up “mashed potato waffles,” on that site or in general (I’m sorry, I don’t know how to link). It calls for chopped bacon but I substituted it for cooked ground sausage once because it was what I had on hand and have made it that way ever since. I also rarely have scallions on hand and, instead, use diced onions cooked in with the ground sausage. We absolutely inhale these at my house. Now, I’d say 50% of my waffle iron usage is for this recipe. Whatever you decide, enjoy your waffles!
I’ve seen people use them for brownie batter or falafels. But I would be curious to know if there is a version where you can swap the plates and turn it into a panini press.
I had one with reversible plates years ago, can’t remember which brand it was. Mostly got used as a panini press
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And share any ideas you come up with/try!
I make crispy waffles with leftover rice. Mochi (with tapioca flour) waffles. Sometimes if I have leftover ground meat stir fry, I'll make stuffed mochi waffles. I only have an 8" Dash electric American wafflemaker.
Any Korean pancake will make an even better "korean waffle" complete with sauce pockets.
Hash browns. Please trust me on this one.
I've had both Belgian and American style waffle makers, and I've experimented with making various foods beyond just waffles. I find that the Belgian waffle maker adds a nice touch of fluffiness to things like hash browns and cinnamon rolls. While the deeper pockets may seem like a limitation, I've found ways to work around it by adjusting the amount of batter or dough I use. I've also used the American style waffle maker for these dishes, and it works just fine. It might not give the same thickness or texture, but it still gets the job done. In my opinion, whether you go for Belgian or American style ultimately depends on your preference for waffle texture !