Sweet, Sweet Sunday

Batter Up

potato fries with fried meat and red sauce on round white ceramic plate
Photo by Lukas on Pexels.com

The What

When we were pan-frying, we typically used breading…

But now that we are deepfrying, we’re most likely to be using a batter instead.

Batters will give youf food a lighter, thinner style coating…instead of  the thicker, heavier coating associarted with breading.

Batters also consist of the same ingredients as breading—flour, egg, and milk or water—but are mixed together instead of being dipped onto the food…and may also include salt, baking powder or baking soda, and sugar.

Baking soda, baking powder, beer, or any other type of carbonated liquid are often used to make the batter more  fluffy as it cooks.

Also herbs, spices, fruits, and even vegetables can be added to your batter to give it more flavor.

 

 

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The Why

 

Using batter when deep-frying serves many functions, including…

  • forming a protective, crispy shell around the food
  • giving your foods that expecteed crispy crunch
  • keeping the food from absorbing excessive amounts of fat
  • preventing your food from scorching
  • retaining the flavor and juices of the food
  • simply having a pleasing texture

 

 


The How

Find the right consistency for what you are  cooking…Batters range in consistency from the “very heavy” batters that will adhere to an upturned spoon…to “very thin” batters that will quickly pour or drop from that same spoon.

The ideal batter for fried foods is thick enough to adhere to the food, but not so thick as to become heavy.

 

Slow down the thickening process…Your batter will thicken very quickly after you finish making it. You can slow down this process the the following three methods…

  • using beer instead of baking powder or baking soda
  • using ice water when mixing
  • making it at the last possible moment before use

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The Which

In the next series of posts, we will looking at some of the different batters—such as baking powder batter, beer batter, egg white batter, flour and water batter, and yeast batter—and which batters are best for which foods…(more recipes, yeah)…

 

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