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Oct 28, 2010 11:37 AM

Savory cones on waffle cone maker

I have been experimenting with making a savory cone instead of a sugar cone on a small Chef Mate electric waffle cooker. Taking out the sugar results in a softer texture and the they collapse intead of staying crispy and are thicker and dryer and crack when rolled if cooked beyong light blonde. Does anyone have any suggestions on how to get the crispness that the sugar contributes without adding sweetness to the cone? I have been using a fairly stiff batter of egg, ap flour, corn meal, vegetable oil and a pinch of salt with milk to thin it to a pourable, plopable consistency. Thanks for any help -

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    When we make waffle sandwiches we use this basic waffle recipe and add fresh herbs or spices depending on the filling. Very adaptable. I hope this helps.

    2 Replies
    1. re: HillJ

      This looks like a very promising direction, thank you for posting. When you make this recipe, what temperature is the buttermilk when it is incorporated, refrigerator cold or left out to get closer to room temperature?

      1. re: tomatoaday

        If I plan ahead properly all the ingredients are room or close to room temp but honestly I've used the buttermilk straight out of the refrig. but def. cool the butter once melted.

    2. Even with a savory mix, you will still need some sugar -- either regular or powder, or sometimes even in syrup form.

      Why? Because, like you said, without sugar the darn thing is too soft and you've essentially made pie crust or biscuit dough. After all, a waffle cones is essentially a molded and shaped crispy sugar cookie, right? In other words, taking out the sugar completely evicerates the quiddity of what makes a waffle a waffle.

      That said, you can still make a good crispy savory waffle cone. You just have to add some sugar (reduce maybe by about 1/4 of the original amount), and enough other savory ingredients and flavors that the sweetness factor is not so pronounced.

      Hope that helps, and good luck.

      1. That's very interesting, a must regarding sugar. The recipe we use for a savory waffle and or waffle sandwich at the breakfast in bed service does not contain any sugar and holds up very well with a nice crisp.

        OP, I hope you will give the linked recipe a try.

        2 Replies
        1. re: HillJ


          The recipe you've linked to is for a waffle -- not a waffle cone, right? Therein lies the difference I believe. Don't need sugar in a waffle, per se, because with a regular waffle (not cone) you generally prefer a softer, chewier texture that does not have be hard enough to hold a curved shape.

          1. re: ipsedixit

            ips, we use the recipe for both waffle sandwiches and waffle cones. We fill waffle cones with chocolate dipped strawberries & apricots. I should have clarified.

        2. I'm wondering about adding a grated hard cheese. If you can make fricos with just parm, maybe that would give you enough stiffness for a cone.

          3 Replies
          1. re: weezycom

            weezycom, if you look at the recipe I linked above cheese is in the batter.

            1. re: HillJ

              My apologies. I didn't follow the link thru, was basing my answer on the ongoing replies that didn't reference cheese.

              1. re: weezycom

                No need, I was offering a direct example to your reference. The cheese does play an important role in the crisp.