Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [batter]

111 questions
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How to make fluffy Appam without Sweet?

I have seen all recipies of Appam that use sugar for fermenting. How can I make salty tasting fluffy white appam ? I have wasted around 3 kgs of rice trying it but, still unsuccessful.
Sarita
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How to make a firm loaf from pancake batter mix?

I have two questions. One specific. One general. First: I am a beginner at cooking. But, I have learned a few things. I try to experiment without going crazy. I have found that altering a recipe can be a good thing at times. Here is one thing that I…
Junco
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How to keep battered (tempura) goods from sticking to the deep frying pan?

I really like deep frying shrimp and veggies in tempura batter, but every time I put these goods in the deep frying pan they stick to the net that is in there to make the goods easy to put in and take out. It then fries around the bottom of the net…
Erik
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mixing cake batter in a blender?

I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for creaming sugar and oil, and I don't know how to do that by hand. Can cake batter be made in a…
Menachem
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how to make crumpets with bigger and more holes

I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried Cream of Tartar. Again, it didn't work. Does anyone…
Elisa
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How can I make moong dal crepe crispy?

I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin like a crepe batter and cooked in frying pan. The edges were crispy. The interior was like a…
Chefchab
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Problem with crepe batter collecting on spreader

Ok so here’s the deal, I’ve already read the thread someone else posted about “how can I spread crepe batter before it cooks”. I’m having a different issue and I’m at my wits end. Here’s what I’m using... Krampouz CEBIR4 crepe griddle, wooden…
FYB
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1 answer

Scaled down batch of soda syphon batter

I want to make a smaller batch of a soda syphon batter recipe as a trial. The batter involves flour, vodka, honey and lager, and is put into a CO2 soda syphon. The full batch is too much for a trial run (300g of Vodka) Can I scale it down or does…
RFlack
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Deep frying without schnitzels sticking to each other

How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
devo
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How to incorporate grape flavor in a chiffon cake?

I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not particularly potent and the end result is rather bland…
user1997744
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How to batter something wet?

I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and flour mixture before hand it has a better chance to stick without any holes. Any ways to…
Jade So
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The ingredients I used in my recipe were too cold and they did not mix well. Is there anything I can do to fix this

I already started mixing the wet ingredients and they are clumpy, is there anything I can do to fix this? I would hate to waste all those ingredients(especially since I doubled the recipe...yikes) Please HELP, thanks :) I am making blueberry…
Alphadog3
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What is the purpose of baking powder in batter?

In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
Alex Hall
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How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please help.
liz
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Flourless cookies form "skin" that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the outside of the cookie everywhere except where it…
user2649681
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