[Sca-cooks] wafers

[Craig Jones]

> -----Original Message-----
> From: sca-cooks-bounces+drakey=webone.com.au at ansteorra.org
[mailto:sca-
> cooks-bounces+drakey=webone.com.au at ansteorra.org] On Behalf Of Stefan
li
> Rous
> Sent: Sunday, 17 October 2004 4:46 PM
> To: SCA-Cooks maillist SCA-Cooks
> Subject: [Sca-cooks] wafers
> 
> Huette said:
> > As for the doughy-ness, I believe that you should
> > have thinned the batter down with whatever liquid
> > you used in the recipe.  Doughy-ness usually
> > means that the batter is too thick.
> If the wafer ends up hard/stiff on the outside and doughy inside. If
> the wafer isn't crisp on the outside then while it could be this, I
> think it could also be the amount of sugar. If the recipe has worked
> before then yes, it is likely to procedural rather than the amount of
> one particular ingredient. On the sugar, for instance, I've never
> gotten the non-sweet, savory wafer recipes to be stiff. They've always
> been pretty limp, so I haven't attempted them much. It would be nice
to
> get a nice crisp cheese wafer, though.

The weird thing is everyone loved the wafers... They crisped up
overnight and were a big hit...

Drakey - sunburnt, windburnt, and back from the tourney... zzzzzzzzz...