Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [batter]

111 questions
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3 answers

When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?

Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of excess stuck to the spoon. Apparently, this was…
Tinkeringbell
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4 answers

What type of beer is best for beer battered fish?

I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that some of the flavor profile from the beer will…
WildLAppers
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How to imitate commercial fried chicken?

I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment: Chicken was marinated in buttermilk with Cajun spices and…
CookingNewbie
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How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°C temperature, the batter does not double in…
Avinash Bhat
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5 answers

What is the physical effect of sifting dry ingredients for a cake?

I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets have been incorporated. What are the physics for sifting dry ingredients? How does this…
Jason P Sallinger
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Is it better to freeze crepe batter or cooked crepes?

I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it was better to store the crepe batter in the freezer and cook some when I want it, or to…
Daemon Beast
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6 answers

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the breading seemed to peel clean off of the fish while…
shsteimer
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15
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5 answers

Over-stirring muffin mixtures

In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much stirring?
zachary
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1 answer

Why add vodka to batter for frying fish?

At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process: The star chef begins his experiment in an elevated way. He’s not using cod or halibut. No, no, no. This is a…
user90386
13
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2 answers

How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed?

I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I hurriedly fished it back out, holding it by another…
Chris A
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How do the batter and technique differ between crepes and pancakes?

What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different from making pancakes?
AttilaNYC
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How Can I Spread Crepe Batter Before It Cooks?

I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enough to cover the whole skillet before it cooks too much to do so. So I'm ending up with…
nothingIsMere
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How do I use a convex crepe pan?

I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I can only get these octopus looking things, or…
Matt Broerman
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How to stuff bread puffs (Gougeres)

The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, or without having puff-plosions. The question is,…
dassouki
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10
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When adding eggs to scratch cake batter, why are you supposed to add them one at a time?

When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be beneficial. Does anyone know why this should produce a…
Cindy
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