Every week on Food52, we're digging up Genius Recipes -- the ones that make us rethink cooking tropes, get us talking, and change the way we cook.
In this week's installment, we ask kitchen scientists Shirley Corriher, Harold McGee, and Rose Levy Beranbaum to weigh in on why cornstarch makes the crispest waffle around.
Waffles of Insane Greatness
- Kristen Miglore, Senior Editor, Food52.com
I'm not the type of person who normally plans my breakfast the night before. This is probably something I should aspire to in life.
Lucky for me, this week's genius recipe is the ideal I-just-woke-up-from-a-waffle-dream waffle, a morning-of alternative to the overnight yeasted kind (which is, admittedly, a whole other kind of genius).
This waffle -- served up at a funky restaurant called Aretha Frankenstein's in Chattanooga, TN as "The Waffle of Insane Greatness" -- is perfectly, surprisingly delicate. The crust is thin and crisp as an eggshell,Read More »from Waffles of Insane Greatness