Rachael Ray Vs. Jackie Kennedy: Whose Waffles Are Better?
Oops we did it again. We created yet again an unlikely, seemingly unfair matchup between chef and celebrity. But in this snackdown, the celeb is also a former First Lady. Its Jackie Kennedy versus Rachael Ray, waffle edition!
Though the waffles look pretty similar, their textures varied significantly. Here's how the two stacked up.
You've probably tried (and loved) many of her recipes already. They're, for the most part, very approachable. The same goes for these waffles, which were featured in an older issue of Rachael Ray Magazine. Only one thing stood out me about the batter: lots of melted butter.
Fresh from the waffle iron, they look golden and gorgeous. But after taking a bite, you'll realize they're pretty dense. It's nothing a lot of maple syrup can't help, but this isn't the crisp-on-the-outside, fluffy-on-the-inside waffle that many people strive for.
We were surprised by how involved Jackie's recipe is. She wants you to beat egg whites and use cake flour. The egg whites step is to make the batter super fluffy, and we assume the cake flour is to make the waffles lighter.
Both steps can be a tad bit annoying when you're hangry in the morning BUT they're worth it. Even when the waffles get a nice and toast exterior, the inside stays soft and airy.
THE VERDICT
In a blind taste test, Delish taste testers had no trouble declaring Jackie O's recipe as the best. It had all the qualities people dream and wish for in a waffle. It allegedly was JFK's favorite breakfast ... and we can see why.
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