Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [batter]

111 questions
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What is the right kind of syphon to use for fish batter?

[See below re possible dup] I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet). I haven't seen explicit comments in any of the recipes…
RFlack
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Why does canelé batter have to be made 24 hours in advance?

I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why. One guess is that maybe the batter needs to reach a certain temperature…
Darren
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Does (how does) cake batter consistency affect outcomes?

I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and just put it in mini cupcake pans and bake for about 12-17 minutes, depending on the…
Catija
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Resting for brownie batter

It's traditional to rest dough for some pastries like cookies and breads. I think it allows more time for delicate enzymatic processes, to yield a better flavor. I would like to ask if this is also applied to resting brownie batter? I use a brownie…
wearashirt
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Why don't other grain proteins behave like gluten?

There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic properties come from and why don't any other grain…
shadowtalker
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Toads with a flat batter-y

At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is: 100 ml milk 100 g plain flour 2 eggs 1 teaspoon vegetable oil When the sausages had…
Bob Tway
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Some batter falls off during deep fry

I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fall off, but it is definitely not the same as what I see in restaurants. I usually do a…
captbrogers
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How can I modify corn bread recipes to accomodate a wet filling?

I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn bread puck, and bake until it is molten and…
mfg
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Is it safe to store batter/dough that contains eggs?

I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these liquids contain eggs. Is is safe to store them in the fridge, so long as they eventually…
SuperElectric
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What is the name of this batter?

I remember reading and watching videos about it, but haven't ever made it, and I also forgot the name. I want to learn some more of it, find the correct recipe, etc., but it is rather hard without the name as a starting point. It is very simple,…
rumtscho
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How long does pancake batter last in the fridge?

I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient. How long would pancake batter last in the fridge? Even if it's a worst case of a day or two, I'd still like to know.
dlanod
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Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made from a batter with the following recipe: About one cup of White Rice flour About 2 cups of Sugar (from white to brown spectrum, per personal…
user79730
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Which is a better option for making dosa batter. Indian mixie or US blender?

Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have got few recommendations like Osterizer not sure if this can make soft batter
user44638
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What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
Justin Dearing
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Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the preservatives which are found in ready to use batter…
Neels
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