Hot Bread Utensils Part Part 2

GRIDDLES.–A style of griddle in common use is circular and has a projecting handle, griddles of different shapes and fitted with different handles are to be had. Such utensils are made of numerous materials, but the most satisfactory ones are constructed of steel, iron, soapstone, and aluminum. Steel and iron griddles must be greased before cakes are baked on them so as to prevent the cakes from sticking; for this reason they are less convenient than soapstone and aluminum griddles, which do not require any grease.

The size of griddle to use is governed by the number of persons that are to be served. One that is unusually large, however, should be avoided if a gas stove is used for cooking, as it is difficult to heat a large griddle evenly on such a stove, and even a small one must be shifted frequently so that some spots will not be hotter than others. In this respect, a griddle made of aluminum has the advantage over the other kinds, for this material conducts the heat evenly over its entire surface.

Before a new steel or iron griddle is used, it must be tempered so as to prevent the food that is to be baked on it from sticking. If it is not tempered, much time will be consumed before its surface will be in the right condition to permit baking to proceed without difficulty, and this, of course, will result in wasting considerable food material. Tempering may be done by covering the griddle with a quantity of fat, placing it over a flame or in a very hot oven, and then allowing it to heat thoroughly to such a temperature that the fat will burn onto the surface. This same precaution should be observed with new waffle irons and frying pans made of steel or iron if the best results from such utensils are desired.

WAFFLE IRONS.–A waffle iron, consists of two corrugated griddles fastened together with a hinge in such a way that the surfaces nearly touch when the handles are brought together. These griddles are so suspended in a frame that they may be turned completely over in order to allow each side to be exposed to the heat. The waffle iron is intended for a coal range. In order to use it,a stove lid is removed from one of the openings and the waffle iron is set in the opening, which allows the griddle part to be turned. Another type of waffle iron is intended for a gas range. In this type, the griddle part rests on a base that is deep enough to permit it to be turned. In using a waffle iron of either kind, it should be heated while the waffle mixture is being prepared; then it should be thoroughly greased on both sides. No excess fat, however, should be used, as it will run out when the griddle is turned over.

Recommended Reading

1. Hot Bread Utensils
PURPOSE OF UTENSILS The utensils required for the making of hot breads consist of two kinds: those in which the...
2. Waffle Recipes
PROCEDURE IN BAKING WAFFLES.--The procedure in making waffles is very similar to that in making griddle cakes. While the waffle...
3. Baking Griddle Cakes
PROCEDURE IN BAKING GRIDDLE CAKES.--During the preparation of the batter for griddle cakes, have the griddle heating, so that it...
4. Dutch Oven Cooking Brings Back Pioneer Days
Over the generations Dutch oven cooking came close to being a lost art, but a recent revival has brought renewed...
5. Chocolate Belgian Waffle Recipe
The waffle is a cake-like breakfast bread made out of batter. The batter is usually a mixture of sugar, oil,...