Jaffles
These are from my childhood and my childrens as I love them as do my children. The recipes are from my mom their nana and my moms time and experimentation that she put into trying out each recipe, except instead of a jaffle iron in hot coals they are now cooked in an electric sandwich maker. My mom still makes them for just herself now.
These are from my childhood and my childrens as I love them as do my children. The recipes are from my mom their nana and my moms time and experimentation that she put into trying out each recipe, except instead of a jaffle iron in hot coals they are now cooked in an electric sandwich maker. My mom still makes them for just herself now.
- bacon
- onion
- main ingedients
- 4 slices bread per person
- margarine or butter
- recipe one
- 2 slices ham
- 2 slices cheese
- recipe two
- 1 small can baked beans
- recipe three
- 1 small can spaghetti
- recipe four
- 1 small can braised steak and onions
- recipe five
- 1 small can mushrooms in sauce
- my favourite
- chedder cheese grated
- sweet spiced gherkins
- Carbohydrate 59.7464 g
- Cholesterol 201.698 mg
- Fat 126.75075 g
- Fiber 2.68800010681152 g
- Protein 44.80385 g
- Saturated Fat 46.920258 g
- Serving Size 1 1 Serving (393g)
- Sodium 2875.67 mg
- Sugar 57.0583998931885 g
- Trans Fat 12.527865 g
- Calories 1568 calories
Step-by-step
- Make the fillings of your choice then heat the sandwich maker, spread the outside bread with either margarine or butter with of course the spread on the outside in contact with the hot surface ( or do what my daughter now does and spray the sandwich maker with spray oil, so no need then for margarine or butter. )
- Place them in and let cook for at least five minutes or until light goes off.
- Cook them till they are crisp and golden.
- If anyone still has there old or new jaffle irons then these are great for kids, grandkids or even anyone to do with outdoors camping and around a campfire.
Standard grilled cheese relies on pan conduction to melt dairy slowly. Jaffles apply direct, dual-surface thermal contact that compresses the bread while simultaneously toasting the exterior and sealing the perimeter. This pressure welding prevents internal steam from escaping prematurely, concentrating moisture inside the cavity.
Thermal Conduction and Crust Formation
Coating the outer bread with dairy fat or oil alters the heat transfer rate. Lipids conduct thermal energy faster than air or dry grain, frying the starch molecules on contact at temperatures exceeding 140 degrees Celsius. This triggers the Maillard reaction between amino acids and reducing sugars in the bread, creating a rigid, golden-brown crust. Spreading fat directly to the edges ensures complete browning where the metal plates pinch the slices together.Moisture Management Inside the Pocket
Fillings containing high water content, such as canned spaghetti or baked beans, require careful thermal management. Excessive liquid will turn the crumb soggy before the exterior crisps. Simmering or draining excess sauce beforehand prevents structural failure of the bread. Cook the sandwiches for five minutes, or until the indicator light signals proper heat cycling and the crust achieves rigidity.
