When I was first learning to make waffles I had sighted assistance, and one of the things I practiced was putting the batter right in the center of the iron. We also measured carefully to determine exactly what was required. Exact measurements weren't scaled to make sure it completely covered the iron, but I can live with one corner that has a bit missing, like someone took a bite out of it before it cooked.
My suggestion for anyone wanting to do this is to make up a batch of batter with a sighted assistant at some point in time when neither of you is hungry, and to practice making waffles to get your technique down. You can also practice with the iron unplugged to learn where the center is with any type of batter -- try making a coffee cake or something else and using the batter first as test material to get your aim correct, scraping the dropped batter into a pan after each try for baking after the exercise. I also put my waffle iron on a large cookie sheet with edges in case anything oozes out. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Ranveig / voice of joy Sent: Thursday, August 04, 2011 10:22 PM To: cookinginthedark Subject: [CnD] batter in the iron hello :) does anyone have a trick to make sure the whole plate of the waffeliron is covered by batter without spilling or being too little? _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
