The Art of Crafting Cougal Waffles: A Delicious Brunch Creation
We're excited to introduce our latest culinary creation, the cougal waffle. As its name suggests, this dish is inspired by the popular search engine, Google. But don't be fooled – our cougal waffle is far from being a mere imitation. Instead, it's a mouth-watering creation that combines the best of both worlds: potatoes and bacon.
To start, we need to peel approximately 800 grams of potato. Yes, you read that right – 800 grams! This may seem like a lot, but trust us, it's necessary to create the perfect cougal waffle. Once peeled, we need to dry the potatoes thoroughly because they contain quite a bit of water. The problem is, if we don't remove excess moisture, our waffles will be soggy and unpleasant to eat.
So, how do we dry the potatoes? The answer lies in the humble tea towel. Our expert chef has discovered that using a clean tea towel to squeeze out excess moisture from the potatoes is the key to creating a crispy exterior and fluffy interior. Don't use your tea towel for drying dishes later on, as it will absorb all the potato smell, rendering your waffles tasteless.
While we wait for our bacon and onion to crisp up, we can start preparing the rest of the ingredients. We'll need some corn flour, four eggs, and a generous amount of Parmesan cheese. The key to creating the perfect cougal waffle lies in getting the ratios of flour, cheese, egg, and potato just right. Our chef has carefully measured out each ingredient, ensuring that our waffles will be light, airy, and full of flavor.
Once all the ingredients are mixed together, we can add the softened onions and bacon to create a delicious batter. We'll then proceed to cook our cougal waffles in a hot waffle iron, using about a tablespoon of mixture per quarter. The result is a crispy, golden-brown waffle that's perfect for serving with sour cream, crispy bacon, and fresh chives.
Our cougal waffles are truly a game-changer when it comes to brunch creations. They're easy to make, packed with flavor, and sure to impress even the most discerning palates. So go ahead, give our cougal waffle recipe a try, and taste the difference for yourself.
"WEBVTTKind: captionsLanguage: enwhat if I told you that you could get a potato waffle that sounded a little bit like a very popular search engine yes we're making cougal waffles cougal waffles now our potato waffles are going to be made kind of cougal styles so that's with flour and egg and cheese but the flavor of onion bacon which is where we start so smoked streaky bacon if you want to take half of it and just dice it up into small pieces we're going to fry that in a pan with a shot of olive oil and a finely diced onion what kind of potato waffle would we be making if we didn't include potatoes in our potato waffle not very good ones which is why while we wait for our bacon and onion to crisp up we're going to peel in great about 800 G of potato and then we need to make them dry because they contain quite a lot of water and my mouth contains quite a lot of words that can't come out so obviously when we've done the washing up yes we dry the dishes with a tea tow so if we need to dry our potato the perfect perfect utensil is a tea tow get a dry clean tea Tow and basically grab some of your yeah wet gratings all of that goes into a tea tow over a bowl and then you squeeze out all the liquid while Jay carries on greeting don't use this teaw later to dry dishes cuz it will smell a potato if you don't get rid of all of this your potato waffles will be a little bit soggy and if you want really really stiff collar on your shirts yes I guess you could use the starch I guess you could does that your dry potato yes if you're making something something like a hash brown little bit of butter fry off job done this is a cougal and therefore is more bready okay so next in go some corn flour four eggs cracked in and plenty of Parmesan I've gone for the one-handed crack which I never usually do it's bold so the key to a good cougal waffle is to get the ratios of flour to cheese to egg to potato right all the way to measurements are on sorted food as always mix the whole thing up into a cross between a batter and a hash and a ready mixture you could just bake this whole thing off in a loaf tin and then slice it later on but of course we're waffle ising them we're going to Waffle IE them to finish our batter off the softened onions and bacon go in give it a good mix up and it's ready to cook now we're cooking our waffles in this waffle iron we're going to use about a tablespoon of the mixture per quarter and basically we're going to flatten it out so it's nice flat and even and then we're going to cook it on a medium heat for about 15 minutes and what we're looking for is basically the steam to stop coming out the sides and a nice crispy Golden Brown look to the waffles so it looks a WAFF like a waffle a waffle and while we're waiting for that we can also throw off the rest of our bacon into nice little dice to sprinkle on top of the end this one has come out of the waffle iron and we are going to serve it with the other ones that were warming through in the oven a generous dollop of sour cream on top our crispy bacon and if you want to just tear over some fresh chives job done and there we go our potato cougar waffles awesome for breakfast or brunch sorted I thought I'd ask these guys to come in and check out our waffles oh you're great get in there I think normal potato waffles are lacking parmesan and bacon yeah that's where going wrong and sour cream and needless to say for this brunch idea and loads more head sorted foodwhat if I told you that you could get a potato waffle that sounded a little bit like a very popular search engine yes we're making cougal waffles cougal waffles now our potato waffles are going to be made kind of cougal styles so that's with flour and egg and cheese but the flavor of onion bacon which is where we start so smoked streaky bacon if you want to take half of it and just dice it up into small pieces we're going to fry that in a pan with a shot of olive oil and a finely diced onion what kind of potato waffle would we be making if we didn't include potatoes in our potato waffle not very good ones which is why while we wait for our bacon and onion to crisp up we're going to peel in great about 800 G of potato and then we need to make them dry because they contain quite a lot of water and my mouth contains quite a lot of words that can't come out so obviously when we've done the washing up yes we dry the dishes with a tea tow so if we need to dry our potato the perfect perfect utensil is a tea tow get a dry clean tea Tow and basically grab some of your yeah wet gratings all of that goes into a tea tow over a bowl and then you squeeze out all the liquid while Jay carries on greeting don't use this teaw later to dry dishes cuz it will smell a potato if you don't get rid of all of this your potato waffles will be a little bit soggy and if you want really really stiff collar on your shirts yes I guess you could use the starch I guess you could does that your dry potato yes if you're making something something like a hash brown little bit of butter fry off job done this is a cougal and therefore is more bready okay so next in go some corn flour four eggs cracked in and plenty of Parmesan I've gone for the one-handed crack which I never usually do it's bold so the key to a good cougal waffle is to get the ratios of flour to cheese to egg to potato right all the way to measurements are on sorted food as always mix the whole thing up into a cross between a batter and a hash and a ready mixture you could just bake this whole thing off in a loaf tin and then slice it later on but of course we're waffle ising them we're going to Waffle IE them to finish our batter off the softened onions and bacon go in give it a good mix up and it's ready to cook now we're cooking our waffles in this waffle iron we're going to use about a tablespoon of the mixture per quarter and basically we're going to flatten it out so it's nice flat and even and then we're going to cook it on a medium heat for about 15 minutes and what we're looking for is basically the steam to stop coming out the sides and a nice crispy Golden Brown look to the waffles so it looks a WAFF like a waffle a waffle and while we're waiting for that we can also throw off the rest of our bacon into nice little dice to sprinkle on top of the end this one has come out of the waffle iron and we are going to serve it with the other ones that were warming through in the oven a generous dollop of sour cream on top our crispy bacon and if you want to just tear over some fresh chives job done and there we go our potato cougar waffles awesome for breakfast or brunch sorted I thought I'd ask these guys to come in and check out our waffles oh you're great get in there I think normal potato waffles are lacking parmesan and bacon yeah that's where going wrong and sour cream and needless to say for this brunch idea and loads more head sorted food\n"
