Course curriculum

    1. Waffle Science Overview

    1. Waffle History

    1. Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    2. White Sugar - specifically, sucrose. Where does it come from?

    3. Salt...where does it come from?

    4. Soybean Oil: what it is and how it's made

    5. Malt Syrup, Malted Barley Extract...what are these things and what are they doing in my food?

    6. Milk: Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    7. Modified Starches

    8. Baking Soda...what is, where does it come from, and what does it do?

    9. Calcium Phosphate: what is it, where does it come from, and what does it do?

    10. Sodium Phosphate - what it is and what it does in our food

    11. Sodium aluminum phosphate

    1. Maillard Browning - what is it, and what is it's role in my food?

    2. Waffles - Putting It All Together!

    3. Frozen Waffle Science - a quick look

    1. Waffles from scratch at home!

    2. Waffles from a bag!

    3. BONUS: Bloopers!

    4. Just a few questions to let me know what you think about this course!

About this course

  • $65.99
  • 20 lessons
  • 1.5 hours of video content