Archive for ‘Bacon’

19 August, 2011

Bacon waffles part II.

by gorthx

Parameters:
yeast-raised waffle batter
maple bacon from Deck Family Farm
belgian waffle iron

Note that I am changing two variables at once (the batter and the bacon source). The bacon was fattier than what I usually end up with from Deck, so I figure that makes my divergence from good scientific practice ok. (Is there a way to measure percentage of fat in a package of bacon? I need to figure that out.)

We made them the same way as last time: laying the bacon across the waffle batter.

The results: The maple bacon gives these extra-amazing flavor. The bad news: even the yeast-raised batter, which makes a waffle with a crispy crust and an airy interior, couldn’t hold up to the bacon grease, and they pretty much collapsed when we took them out of the iron. If you are a crispy bacon fan (as is our official tester) this isn’t going to work for you as a breakfast dish. Late night after-pub fare, sure. Again: you need to eat these immediately after they come out of the waffle iron.

Quote from our Official Taste Tester: “Hm, I dunno…it’s a bit much. … OK, yeah, this is basically crack.”

Next time I think I’ll try putting the bacon on the waffle iron first; perhaps that will preserve the structural integrity of the waffle.

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15 November, 2010

Bacon Waffles: First Attempt

by gorthx

Bacon waffles have long been a topic of discussion around the B&T office. Bittman’s How to Cook Everything says you can lay 2-3 strips of raw bacon across the waffle batter, and the bacon will cook with the waffle. “Tschah!” said my Official Taste Tester. “I bet that won’t work.”

I was compelled to try it anyway. The rare confluence of spare time on a weekend morning, plus waffle batter and bacon on hand, was not an opportunity I was prepared to pass up.

Parameters:
buttermilk waffle batter from the aforementioned Bittman’s
regular store bacon
belgian waffle iron

I threw a strip of uncooked bacon over the last waffle. (Yes, the last one – why didn’t I think of this earlier?)

To my surprise, it really did cook with the waffle. Sure, it doesn’t turn crispy like it would under the broiler – it’s more like Canadian bacon – but it’s definitely done. I thought it was quite tasty. The Taste Tester protested he wasn’t sure he liked it, but devoured his share anyway.

The downside? Lots of grease. The waffle under the bacon strip was quite saturated with it. (A bonus if you need to season your iron.) You want to eat these immediately after taking them from the waffle iron (as in, stand there at the counter with your plate) or the waffle will collapse.

Next time we’ll try a yeast-raised batter, which gives waffles a crisper shell, fluffier interior, and generally more structural integrity than the buttermilk recipe. We’ll also try two kinds of bacon, regular store bacon and what I call “hippie bacon”, from Deck Family Farm, which tends to be very lean.

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