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01/24/2014
~ Culinary Q&A & Kitchen Therapy Too (1/24/14) ~
The sun is out but "oh baby, it is cold outside" -- any number above zero would be most welcomed here in PA. Because of this freeze, I've been making quite a few "Honey, I'm working at home instead of going into my offices" breakfasts. This past week we've enjoyed omelettes two ways: ~ An Indian Masala Omelette ~, and, ~ My E-Z Creamy-Dreamy French-Style Omelettes ~. Click into Category 9 to find both of these recipes!
Making and eating breakfast on a frigid cold Winter morning is a very cathartic experience. It just gives everyone, including the cook, a "warm, happy, fuzzy feeling". It is your brain signaling that you and yours are safe, warm and protected from the elements. Even our three poodles love a French omelette!
Because I've decided to make waffles for my next blog post, I chose a question I received a few months ago for today's Q&A. Just so you understand, I receive questions all the time on KE, and, I answer each one of them almost immediately. I also keep them all in a file, to use at a later date. This is not self-serving, it is to serve you better. These are culinary questions directly related to the upcoming/immediate matter at hand:
Q. (On November 30, 2013) Joleen says and asks : Thank-you for your recipe for ~ Perfectly Roasted Rosemary Turkey Breast ~. My sister and her husband were here for my 1st attempt at Thanksgiving dinner. The turkey breast turned out wonderful -- moist and delicious and just the right amount for the four of us. Back in July, I received an electric waffle maker as a bridal shower gift. It says it is a Belgian waffle maker. It came with a small booklet of recipes, which I used on Friday to make waffles for breakfast (for my guests). The waffles were fine, but, my husband said they were not "Belgian" waffles. He says, Belgian waffles need to be made with yeast. Is this true?
A. Kitchen Encounters: Joleen, I am so happy your turkey breast was such a success, and, I am just as happy your waffles turned out good too. About your waffles, I want to tell you there is a right answer to this question, but, I am afraid the term "Belgian waffle", nowadays, is loosely defined, and, refers more to the type of waffle iron (either electric or stovetop) used to made them, rather than the recipe.
The difference between the two irons is obvious immediately. The Belgian iron (pictured on the left) has a deep, bold grid, while the American iron (on the right) has a shallow more delicate grid. On a side note, I will say this: I am proud of anyone making any kind of homemade waffles in any kind of waffle iron rather than placing frozen ones in their toaster -- bravo!
That being said, your husband is correct. Traditionally, Belgian waffles are made with yeast, giving them plenty of time to rise, rendering them lighter and crispier than our American waffles made with baking powder and/or baking soda. He'll surely be pleased with my next post!!!
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Enjoy your weekend, and once again: To leave a comment or ask a question, scroll to the end of it and type away... or e-mail me directly!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)
Comments
Mel~I have a 'vessel cooking' question for you!
Every Christmas, my husband purchases some type of culinary device or gadget for me. He generally does not ask, but usually comes up with something 'interesting'. This past Christmas (I will chalk it up to having 4 back surgeries in 13), he bought me a copper 'couscoussier?' It looks something like a double boiler pot. Is is used to steam couscous on the top while you make some kind of soup or stew on the bottom? He purchased it through Wm. Sonoma, and their web site didn't help me. Have you ever heard of this, or used it?
Also, I see you have several nice copper pots. This thing is already sort of marked with little spots, and I haven't used it yet. You are my only hope. My husband is getting a little offended that I haven't used it!? He is no Joseph Preshutti, in the kitchen - for sure! I'll send a pic of the thing, when I figure out how to do that? Facebook?
Stay warm. Marilyn
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Mel~I have a 'vessel cooking' question for you!
Every Christmas, my husband purchases some type of culinary device or gadget for me. He generally does not ask, but usually comes up with something 'interesting'. This past Christmas (I will chalk it up to having 4 back surgeries in 13), he bought me a copper 'couscoussier?' It looks something like a double boiler pot. Is is used to steam couscous on the top while you make some kind of soup or stew on the bottom? He purchased it through Wm. Sonoma, and their web site didn't help me. Have you ever heard of this, or used it?
Also, I see you have several nice copper pots. This thing is already sort of marked with little spots, and I haven't used it yet. You are my only hope. My husband is getting a little offended that I haven't used it!? He is no Joseph Preshutti, in the kitchen - for sure! I'll send a pic of the thing, when I figure out how to do that? Facebook?
Stay warm. Marilyn
Posted by: Marilyn Cummins | 02/11/2014 at 01:20 PM