Liege Waffle Iron :: Sugary Drips

I just had to share a close-up of my iron yesterday. At 365 degrees, the iron caramelizes the waffle’s sugar almost instantly. Combined with nearly 20 pounds of pressure atop it, the waffle begins to ooze a delicious bubbling blend of butter and molten sugar through the seams of the iron. Yum!

5 thoughts on “Liege Waffle Iron :: Sugary Drips

  1. People are so ridiculous when they talk about food and try to be snobby about something like a waffle. There is no such thing as a perfect recipe or only one way to do something. Poor Jerry, can barely form a sentence much less an argument or a waffle. According to Jerry no one can make a BMW or a Mercedes. His answer was “None!” not “just one” as it should have been. He should write our Georgia BMW factory and tell them to cease and desist. I love how people like Jerry always discourage people from making a homemade waffle and yet those packaged waffles which aren’t very good are sold in Belgium as well as the gourmet ones. The man is an idiot and you were far nicer than he deserved.

    I love to cook and learn new things. I appreciate the free help and advice here. I just bought a vintage waffle iron on ebay and ordered the pearl sugar online. Actually I bought 2 vintage irons because I want to up my American waffle game too. I have a bread recipe that calls for Belgium sugar inside the bread too which I want to try too. Thank you for the help and advice. Ignore the idiots if you can. Sadly they drive me nuts.

      • 2 years later, but I’ll still chime in.

        As harsh as Kathy may appear, I agree with her. So many people act like f-ing know-it-alls that they strip joy out of the fun things in life.

        Jerry was rude, belligerent, and rude. It’s almost laughable because he replied with the intent on cutting someone down, yet his response was rife with errors.

        Seriously, not everyone gets a chance to go to Belgium for waffles; China for the best authentic Chinese food, or Japan for sushi. Still, we try and it’s more of a pleasure to create something delicious at home – albeit imperfect – than spend $4.50 on a waffle at the mall that was probably purchased as a frozen ball of dough.

  2. I have been eating these Liege for a little over 40 yrs. now. My immediate family is from Europe, people import dough for many reasons. Making it, well it
    isn’t so much the time and effort as it is to be consistent. I read your comments/blog and I must tell you, some of it is right on but other things are rather poor. For Instance your recommendation on Pearl. One) it is ~ Scandinavian which is the WORST! looks like salt on a pretzel and doesn’t work. Two) The BEST IMPORTED Belgian Pearl in the states you can get in 24hrs. regarding accessibility. Other reasons are some of the ingredients in Belgium you don’t get here, the way they make them, 160 yrs of tricks, tips NOT so much the well guarded secret recipe. How many companies can make a BMW, or a Mercedes? answer NONE! Waffles, you really need to polish up your game> You might know something about marshaling words around yet shy on humility “which is a state of being, (not a definition or a mere understanding) stick to other foods and whatever your core competencies are
    but on waffles you know ~ ~ ~ well a little. Stick with it and you’ll come to understand at a more mature level, if not I could mentor you but I’m not cheap $$ A man needs to really know his limitations. This could possibly be that time to start to Actually, man up!

    T

    • Incorrect, Jerry. Scandanavian pearl sugar looks like salt on pretzels . . . which is why I would not recommend it. I’m not sure how you got it in your head that I suggested people buy that. Lars offers a variety of sugars, among which is the much much larger Belgian nibs. I’m certainly aware of other sugars, but most can’t be purchased for a reasonable price by most people. Similarly, I don’t suggest people use Mexican vanilla pods, instead of extract, as it’s an extremely hard item for most people to get their hands on. That said, it’s a very thoroughly researched recipe. Try not to sound so mean and angry when you leave comments.

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