Waffles, White Butter, Pancake Syrup and Pan-Fried Bacon

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Ingredients

• 1 cup Light Brown Sugar (packed)
• 0.5 cup Water
• 4 tbsp Unsalted Butter (cut into pieces)
• 1 tsp Vanilla Extract
• 0.25 tsp Salt

Instructions

1. 1

   In a medium saucepan, combine the packed light brown sugar, water, and pieces of unsalted butter. Place the pan over medium heat.

2. 2

   Bring the mixture to a gentle boil, stirring constantly until the sugar and butter have completely dissolved. You should not feel any sugar granules when stirring.

3. 3

   Once boiling, reduce the heat to low and let the syrup simmer for 5-7 minutes, stirring occasionally. The syrup will thicken slightly and should coat the back of a spoon. Watch carefully to prevent it from boiling over.

4. 4

   Remove the saucepan from the heat. Let it stand for 1-2 minutes, then carefully stir in the vanilla extract and salt until they are fully combined. This prevents the flavor from evaporating too quickly.

5. 5

   Allow the syrup to cool in the pan for at least 5 minutes before serving. It will continue to thicken as it cools. Serve warm over pancakes, waffles, or French toast.

Ingredients

• 1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)

Instructions

1. 1

   Prepare the Pan and Bacon

   • Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
   • Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2. 2

   Render the Fat

   • Place the skillet on the stove over medium-low heat.
   • Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3. 3

   Flip and Finish Cooking

   • Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
   • Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4. 4

   Drain and Serve

   • Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
   • Let it rest for a minute before serving warm.
5. 5

   Save the Bacon Fat (Optional)

   • Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
   • Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.