Building a Better Waffle through Science

I made some of the best peach waffles I’ve ever had the other evening.

Ok, so that boast isn’t that tough to back up (peach waffles rarely show up on menus), but these waffles were good, and in large part I credit that to putting science to work for me.  I followed my basic waffle recipe for the most part, but with these alterations:

  1. I added the zest of 1 lime to the egg whites when they were frothy.  Acid helps egg whites to hold their peaks (that’s why many meringue recipes call for cream of tartar).  The lime flavor was also a nice touch.
  2. Instead of adding the spices into the flour mixture, I melted them with the butter.  The fat-soluble flavanoids infused the butter, resulting in better flavor.
  3. I drizzled the butter into the egg yolks while whisking constantly.  The yolks emulsified the fat, so that it did not rise to the top when the milk was added.
  4. I diced a peach and added it into the batter.  I recommend getting lots of peaches as they enter peak season, slicing them, freezing them, and using them all year round so that your family can experience the taste sensation that is these waffles even in the dead of winter.

Make my waffles.  They’re f-bombingly delicious.

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