Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [batter]

111 questions
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Why not incorporate eggs at the last moment when making crepes?

My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two possible advantages: I believe if eggs are…
Yulia V
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Buttermilk pancake mix is green?

I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it went bad or is this just a characteristic of…
M C
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1 answer

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms of flavor, texture, and the complexity of…
WetlabStudent
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Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?

I'm about to make some pancakes(1) for my daughter, and will want to make some for me and my wife this evening (in about 3-4hrs), since using a single egg should make at ~six I'll have too much batter for the one or two I wish to make now, so I'd…
DMA57361
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How do I encourage funnel cake cohesion?

I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http://www.foodnetwork.com/recipes/paula-deen/funnel-cakes-recipe-1947494 Instead of AP flour I…
Sobachatina
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How do I eliminate Corn Meal "grittiness"?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted in an extremely gritty eating experience. It was…
gnomed
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How can I keep my waffle iron relatively clean when making waffles?

I do not make waffles overly frequently, but when I do I tend to make a mess of my waffle iron. I use a ladle to place waffle batter in the middle of my waffle iron. On accident I occasionally overfill the iron so that when it is closed batter runs…
ahsteele
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Converting stand mixing time to hand mixing

For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes are frequently encountered which only supply…
bakingwithadæmon
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Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake flavor. What gives yellow cake its flavor? Even…
Jared Updike
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How to make ridge structure of crispy chicken

In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the butter, then shake, dip and re shake. But in…
Abdullah Mamun-Ur- Rashid
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Making toad in the hole with duck eggs

I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't very large, and the eggs are pretty much the same size as a large hen's egg, so I just…
Mike Scott
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How to get spongy slightly chewy pancakes?

One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one must take in order to create batter that produces a…
Brh
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Need help reconciling quantities in this recipe

Here's a recipe from a package of chocolate chips (edited, but not substantively): 2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup brown sugar, firmly packed ½ cup granulated sugar 1 cup softened butter or…
msh210
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Jalapeno Poppers and getting a thick crust?

How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
Brandon Clark
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Is it possible to make vegan Yorkshire Puddings?

What could be used as a replacer for the egg in Yorkshire puddings, having tried before nothing quite seems to work properly :(
Chris Dowdeswell
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