Our interns got a little crafty while testing proof of concept for the winning “waffle shot” industrial design idea. See exhibits A through F:
Et voila! It works!
If the final product looks a little, well, crumbly, it’s for a few reasons:
- Our resourceful interns scrounged together everything available in the office kitchen (hence the strawberry and whipped cream garnish) to throw together this rough proof of concept. The ingredients weren’t ideal for this kind of testing, but they did the trick.
- We used a toaster oven for uniform heat and thin sheet metal as opposed to cast iron… not ideal for crispy waffle cookin’.
- The lower toaster oven heat meant that the dough didn’t cook as firmly as it would in a waffle maker.
But we weren’t aiming for perfection here… we just wanted to see if the concept would hold in practice. And it does!
With that, we’re on to naming, Quirks.
Oh, and happy 4th of July weekend. 
UPDATE: Over the weekend, Gaz flexed his culinary prowess in the name of additional design research.
Behold the results:
If that doesn’t sell products, I don’t know what will!
4 Comments
Ann Marie | 07/05/2010 2:56 AM
I sent Jess a recipe I just made up for healthier and the BEST tasting waffles in all the world. The texture is better than any I’ve ever had before ( firmer outside, tall and still soft – kind of like a French crueller) with more substance and melt in your mouth delicious taste) and easiest to remove from the machine. Try it for the industrial design, you’ll simplify the process and Love eating the results.
jess | 07/05/2010 11:40 AM
Ann Marie’s recipe looks mm mm good.
Bryan Keith | 07/05/2010 4:46 PM
Suppose we can use this for pound cake/short cake, not just waffles!!!
urbenz | 07/26/2010 8:05 AM
Adding oats can help make the waffle stiffer and more healthy.
Fresh fruit is a great filler, but dried fruit can be incorporated in the batter without altering moisture.
You can leave chocolate or dark chocolate chips on the waffle as it’s cooling and it will make the chocolate liquid.
I’ve enjoyed these great substitutes for milk: almond milk (or almond breeze), soy, and eggnog.