Belgian waffles cross-bred with Waffle House
Vložit
- čas přidán 19. 07. 2023
- Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
**RECIPE, MAKES 6-8 WAFFLES**
1 1/2 cups flour (180g)
1/4 cup malted milk powder (40g)
1/2 cup buttermilk (120mL)
1 cup cream (120mL)
3/4 cup milk or water (180ml)
1/4 cup sugar (four tablespoons, 50g), divided in half
2 tablespoons shortening (ideally butter-flavored) or room-temperature butter (25g)
1 egg
1 teaspoon kosher salt
1 teaspoon vanilla
1/2 teaspoon baking soda
cream of tartar, if you have it
berries, syrup, whatever other garnishes you like
Pour the cream in a mixing bowl and beat until you have whipped cream. Mix in 1-2 tablespoons of sugar depending on how sweet you like things, and maybe a small splash of vanilla. Reserve half the whipped cream in the fridge for garnish and set the other half aside for a moment - we'll call this second half of cream the "batter cream" to avoid confusion.
Rinse the beaters before proceeding or the fat could make the egg hard to beat. Separate the egg and put the yolk in with the batter cream. Beat the white with a tiny shake of cream of tartar until you have soft peaks. Beat in the remaining two tablespoons of sugar and keep beating until you get your peaks back. Set this meringue aside for a moment.
All the remaining ingredients go in with the batter cream: the milk, buttermilk, vanilla, shortening, malted milk powder, flour and baking soda - beat until it just comes together (a few lumps are fine). Dump in the meringue and beat until just barely combined.
This batter is on the sweet side and might burn - use a moderate temperature on your waffle iron. Spray the inside with nonstick and cook the waffles per the manufacturer's instructions. Remove to a cooling rack and let them firm up for a few minutes before serving with the whipped cream and any other toppings you fancy. - Jak na to + styl
Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
adam make a waffle that is a cross between a liege waffles and a brussels waffle
Hey Adam, I know that this isn't the right video, but I will try the recipe for your cakey brownies and I have seen that if you bake with normal cocoa powder you use baking soda, and if you use dutch you use baking powder. Is that true?
Transfats are the worst kind of fats. The same goes for humans.
Hi Adam, I'd like to suggest a topic for a future video or on the podcast - the subject of shortening and trans fats. It's interesting because my stepmom was under the impression that shortening still contains trans fats, and I wonder if there might be others who share that misconception. Your insights on this could be really valuable! Thanks for considering it.
Love that Adam can still make fun, informal videos that represent how most humans cook in real life. Also love the longer form and polished stuff, but this was a great in-between.
A relaxed Adam is a very fun Adam. And chock full of information. And I suspect he made two batches - if you look at the shortening, there's one "serving" taken out and the knife looked like it had some on it before he cut into it. lol.
And malted milk? I love that stuff! I've never heard of cooking with it. I have to try this now. I gotta get a waffle iron.....
I don't really like that Marco Pierre White style, it feels a bit awkward to me, but it's a lot better than not having a video that day, so, I guess it's a win on my book
A really great versatile creator, I feel
Why would you use the word "human" instead of person? I've noticed this being done on the internet more and more lately. Not trying to rag on anyone it's just bizzare language to me. It's almost dehumanizing, ironically. The word most "humans" would've used in that sentence is "people".
@user-ty9 etc.: maybe he is one of those aliens-among-us...!!!!
It's amazing how much Ragusea lore there is condensed in a single recipe video for Waffle House's waffles
Malt, buttermilk, egg white foam and fat, fat types and shortening
Don’t forget that Waffle House is a southern staple
white sugar with a dab of molasses 😔
The salty batter, and the humble you-do-you advice. Very Ragusea
Waffle house is amazing, and I stop there at least once whenever I visit my family in Florida.
And the "bye"
I am looking forward to the baking episode where Adam does the "now you have to be incredibly precise and use your highly calibrated kitchen scale and NOOO!" Those are always a hoot
his macaron video is what hooked me! I almost felt cheated that there aren't more of those 😂
This feels so much more organic than Ragusea’s older recipes. Like it feels like cooking with a friend instead of following a recipe
Yeah I got so used to the voiceovers that having him voice things directly in the shots gives it that "live" feel
miss those
Ironically this is much more professional than the previous style. Before, Adam just needed to film the cooking and then narrate the film.
This style however is much more similar to the tv cooking shows where the cameras are set up in specific spots, the presenter doesn't have a lot of agency when they're moving about, and of course they need to present in real time.
@@Ignatiusussyyeahh he's basically doing it live you can tell he is not on a script it's cool
@@Ignatiusussy Maybe, but my feeling about this one, which I'd missed until now, is that he sounded really ... loose? Moreso than I've noted in earlier piece-to-camera segments; I was wondering if he was just *really* hungry, or what... :-}
I absolutely love this new-old cooking show format for Adam. His personality really shines through here and I love that.
The reason he shoots his cooking videos like this now is simply because it’s faster and lower effort. It’s just a lot easier to make them because he doesn’t have to spend as much time making the videos this way and he isn’t as informative with the recipe like he was in his older videos when he’d explain things well and give valuable insight - none of that anymore.
Adam is just not trying his best anymore lol.
@@Memotag I'm under no illusion that this is supposed to be anything but that. He has expressed his need to focus on family and less on making perfectly shot videos. I understand it's a "reduction in quality", but he's doing a good job with lower effort content in my opinion.
@@Memotagthis is way more work than making my standard recipe video format. It might get easier as I get more practiced at it, but right now it’s far more work to set up and execute. Editing time is about the same. I’m trying this format on recipes that require a lot of explanation that I might not be able to cover naturally with b-roll.
@@aragusea I love the old format, I love the new format, having both is wonderful!
@@aragusea you sound stressed(?)
0:45 you often say to not add too much vanilla to not compromise the color of what you're adding it to, but they actually sell clear vanilla flavor for the purpose of not affecting the color of the finished product.
For the viewers from outside of the US southern states, allow me to clarify the wording seen on Adam's shirt. As is Waffle House Tradition, a "Good morning" is defined as any time beginning at 12:00am and ending at 11:59am with post binge drinking extensions to literally any second of the 24 hour day, as no known food is better for bringing life back to an alcohol weighted body than any of the glorious options available at any waffle house location. Though some locations are no longer 24 hours and some locations no longer have in-restaurant seating, the food is still there for you when you need it. :D
I was recently reading about the Waffle House index. It's used to assess weather conditions in an area as Waffle Houses are known to always be opened so when they're half service or full closed it's an indicator of weather conditions. Probably a bit tongue in cheek but it's a thing.
@@FutureCommentary1 No, no. It's a real thing. If a Waffle-House is flat-out closed, the area has basically suffered a small apocalypse. They're the Praetorian Guard of the food-service folks, the Navy SEALs. If they've ditched, *everyone* has. If something is so bad it's scared even them, it isn't a "disaster", it's the beginning of an eschatological event. Like Fenrir howled, or Typhon got loose, or there was a group of four horses galloping past...
@@FutureCommentary1 definitely a thing. if waffle house closes, it's too late.
I hear some even let you smoke cigarettes
I think I prefer the more edited voice-over episode format with the great camera cuts, but your live cooking style is definitely getting more developed! You're the best!
Honestly this was the perfect Ragusea video. Riffing on a classic recipe with like 6 changes, all of which he has explained in previous videos (buttermilk, whipping foams, malted milk, etc.)
the only missing lore was "white sugar with a dab of molasses" to replace brown sugar in the recipe...
i wonder if adding a dab of molasses would improve the flavor 🤔
@@halyoalex8942 He probably published it this morning and got really annoyed when he missed out on the opportunity to say “because that’s all brown sugar really is”
"You might like it less salty, I don't know you!" Well said Adam
The delivery on this was perfect.
@@stillmoms In that it was difficult to tell whether he meant "I don't know how much salt you would like" or "if you want it less salty, well, Jed, I don't wanna know you"?
As a Belgian, please check out Liège waffles, those are what I consider true Belgian waffles. You will be astonished how different in every way they are to the style you presented (which we call Brussels waffles)
yes please understand this. since my erasmus year where I made lots of belgian friends I am keenly aware of the difference (it’s basically two entirely different dishes, not just a variety) and since then it’s hard to take a waffle serious that’s touted as „belgian“ without specifying if it’s brussels or „Lüttich“ style (Lüttich is the German word for Liege :-).
Those are the ones with little crystals of sugar in them, right?
I'm glad I no longer live near a bakery that sells those, because I'd need a forklift to get me out of bed if I did, they're one of the tastiest confections I've ever had the good fortune to eat.
@@TheDarklingWolf yes, those are the ones. and the dough is dense and chewy and yeast based. it’s not actually a batter, it’s really a dough. a ball of yeast dough similar to a pizza. Adam should make a video on how to make those :-).
@@philipptielmann And there's probably also a pizza-flavored variety of that.
IT'S NOT JUST ADAM! I get so angry, I go to places that advertise true Belgian waffles. There is only one that matters and it's the Liege waffle. This is literally an issue all around the world. I was told by a waffle place in Cape Town South Africa that did the Liege waffles for a while before stopping, that the Liege waffles are much heavier on the machine causing them to break a lot easier. I guess if you don't have the expertise of the traditional waffle makers in Belgium, this can really start to fuck up your costs.
I don't have the space for something as specific as a waffle iron, but I'm definitely going to try adding malted milk powder to my pancakes. My current "secret ingredient" for pancakes is orange blossom water.
So, living in a studio, I came to the same conclusion, but I discovered that Cuisinart makes a griddler/George Foreman grill with switchable plates and you can buy one for waffles. I gave away my waffle iron and George Foreman and just use that now, and honestly make waffles more because it's way more convenient to clean the removable plates than the waffle iron I had. Anyway, lots of options these days even if you live in a small space.
I love this format, you explain, you get into some details so people can search on their own. Love this, keep it up.
I love how you justify the means to an end with stuff. At first I'm like "yeah I'm too lazy for that". But then when its serving multiple purposes in the dish, it makes me MUCH more willing to make the recipe IRL.
This was such a fun video, something about it just felt really nice and casual, also little thing but that transition in the ad from the logo with the dark background into the lamp being turned on to reveal the bed was cool!!
I really like your new style of videos. Even though you’ve always cooked in your home, this style makes it feel like home even more and makes me oddly nostalgic when I watch.
Maybe kinda controversial but i actually like the 'voice over' more than the 'live talking' Adam is choosing right now in his videos.
You're not alone
he also seems kinda in a bad mood in this one
I mean 5:25
@@eiskaltertorjaegernah he probably just woke up or something because its a waffle recipe
Love the chill / candid vibe on this one.
I really like this style of video I think Adam has found his Marco Pierre White inspired 'over it' presentation whilst still being personable and entertaining. Thanks Adam I will make thiis waffle
I was hoping someone else noticed this too. It's a fun new presentation style and not as jaded as Marco Pierre.
@@Tap_profile_fans_. ok?
I like this new format where we can actually see you cooking.
I'm sure it's been said before: But I genuinely, and IMMENSELY, love you video style of no annoying background music, no minute long intro rambling about nothing, no "HiT tHaT bElL iCoN, sUbScRiBe, aNd cOmMeNt dOwN BeLoW" tripe.
So many, and I mean just about all, cooking related anything on CZcams is rife with that rubbish. It's utterly obnoxious.
You are concise, to the point, honest in intention, relaxing to listen to, educational, and genuinely just enjoyable overall. Thanks so much :)
I am enjoying the live commentary while doing the cooking! Love the recipe.
Loving the energy in this video (and the waffle looks awesome too!)
I've been loving this style Adam's had with his videos. It feels much more conversational than the voiceover recipes that most food youtubers do these days
I feel like he pioneered that style and people copy it for a reason, it’s more engaging
I LOVE this format!!
I have that same waffle iron from all-clad! Got it on sale at Home Goods a few months ago. Really nice
are we not gonna talk about how clean that ad transition was
You are one of the few CZcams cooking channels I have "religiously" stuck to watching over the years. And although I love most of you videos and learn a ton from then . This one in particular really felt like your videos of old, super on the fly and haphazard? Not sure how to describe it... awesome anyway, my dude! :)
Adam these informal videos are really good, and it's a nice change from time to time. good stuff
Love his baking videos
Love this style!
i enjoy this format
I love adding malted milk powder to brownies and iced coffee!
I LIKE YOUR CHILL VIBE
I like the from the hip style of this video. A little different vibe to change things up
Loved this more casual non scripted video Adam! Nice to see you just vibing
wow that looks like delicious. I will try it!
One of the best videos ever on this channel!!
the live commentary on this is really good :)
Great recipe - wonderful vibe - keep it up please!
honestly I really like this style of video
best video in a while, really love that it's just you in front of the camera and not a voice over.
Also I appreciate the "messy counter" shot setting, it definitely makes the videos feel more real
Really enjoyd this good phasing and informative. :D
I used to not like the casual style as much but its really growing on me
This was a really good example of a perfect recipe video imo.
i really like this new format
This is a wonderful style of video
Love Malt Powder great in Vanilla Ice cream
I'm loving this more "cooking show" type videos with live Adam
I hate them. Bring back the old overly edited style please.
@@Kobriks1tbh I agree with you
I prefer the good eats type format.
No it's too unscripted, less refined, more likely to contain misinfomation and harder to follow.
@@Kobriks1I agree I miss the old style
It looks good. I'll try making it
Your cooking videos are awesome
I'll have to try this one.
I like how this video feels kind of casual with the shots with visible camera equipment. Although the more artsy ones are also great.
Chaos. Pure unmeasured chaos. My favorite type of recipes!
You should try Sicilian style granita easy to make at home similar to your Woden spoon ice cream method
The best waffle I ever had was that a little restaurant called Kerns. I asked them what made the waffle so good and they just told me malt powder😛
Love this format 😊 don't know what you call it, but i like it very much
Finally a video on Waffles 😍
i appreciate the psuedo behind the scenes style here
I was doubting this video format but I have to say Adam, you nailed this one sir!
Thanks for releasing it on the Belgian national holiday!
This format is nice. The voiceover videos are cool too, but this is refreshing.
I love that this comes out literally hours after I used pre made box mix to have waffles for my birthday
Happy birthday!
Happy Birthday 🥳
Ive been putting seltzer water in my waffles recently, then again i like my waffles super crisp
Honestly, I would love to see your take on yeast waffles someday. They're my favorite way to make waffles.
Adam Ragusea: Makes the best cooking content on youtube and changes mattresses like socks
he actually keeps them all and stacks them up to where he needs a ladder like "the princess and the pea"
This video screams "I'm not a pro, but this is how I make my favorite waffles", like grandma showing you her recipe.
loved it!
Ah those classic high quality Adam Ragusea ad transitions! I unironically love them!
Those look wicked good. I liked the more informal style of this video.
you're amazing at what you're doing sir
You should try making a Liège-style waffle. Very delicious
I like my waffles very crispy on the outside, so I pop them in the toaster oven for a bit. That's also great if you freeze some of them.
I wanna go the US one day and taste stuff like this
Trust me: Stay as far away from the US as possible.
Do it, waffles are the shit
@@sdragon21 why
Most food in the US is nowhere near this good unless you're paying a significant price for it. Most of our food is cheap, overprocessed and extremely sweet.
@@sdragon21 ah the usual bullshit strikes again
We also use sparkling water or beer to make the batter more airy
Adam is probably one of the best channels on youtube.
I really like the uncomplicated style of this video
Incredible!
These sound yummy
I love his hair omg
In this one Adam groaned a lot more than usual. Have to be really good waffles!
Haven't tuned in in a while. Glad to see you looking so healthy, you've tacked on some muscle for sure bro. Looking really good
I was really feeling the vibe here, Adam. Very "Chill Vibes Only"
this looks super good! tho i don’t have a waffle iron, i might just try to make pancakes with this recipe and hope it turns out well haha 👀
These videos are becoming more chaotic and i'm here for it
Carnation malted milk powder (both the regular and the chocolate varieties - chocolate waffles!) is good in many things but in my experience is next-to-impossible to find in Canada. It is expensively available on line but we wait and pick it up at the grocery store when we cross the border.
If it's very hard to find in Canada, imagine in Europe: impossible!
I'm investigating options in New Zealand now; does anyone know if Horlicks works as a sub?
@@savagelucy1 you can probably find nestle malted milk, we get it in aus
Not sure exactly what it is about this video, because there are a lot of factors to it, but it just seems like Adam was in very high spirits and just had a lot of fun making this video. Methinks the revelations of the latest podcast have been impactful for the better, and as a fan I am super happy about that. Honestly, I could probably write an entire speculative essay on the impact of enjoying one's work just based on the past month or so of content on this channel. We love to see the elevation.
yum.. thanks adam!
Thanks for this.
I finally got a cheap iron and I've bee making yeasted waffles.
I have the same waffle iron (it's an All-Clad right?) and I always overfill it a little bit to get bigger waffles. I put paper towels underneath to cstch the overflow and have a paper towel rdy to wipe the sides as it starts to spill. More cleanup, but it's worth it!
Honey also makes for a great waffle sauce if you don't have pure maple syrup from Canada or Vermont.
Just got a new waffle iron last week. So now I have a new waffle recipe to play with too.
I like this style of video best
The fact that Adam has had Helix as a sponsor multiple times means they probably genuinely like Helix.
I dont know if im the only one but it seems like adam is slowly beggining to come back to the more confortable and chill style of the older videos. Its different from the professional and more edited/ scripted videos from a few months ago, but I like it
This video is less polished and more casual than usual. Digging it.
I love the mood you are in today. 🤪
Loving this new format - I'm guessing this was shot in about 30 minutes and edited in a couple of hours max. Hope this is significantly reducing the stress of creating content Adam!
Nice, I use 5% malted barley flour (o the activated/diastatic variety) for my flour and skip the baking soda and egg. My pancakes get barley malt syrup.
No clue where I got either idea from, but probably some cooking show in the 90s.
nice video as always