Everything about Batter Cooking totally explained
Batter is a liquid mixture, usually based on one or more
flours combined with liquids such as
water,
milk or
beer.
Egg is also a common component. Often a
leavening agent is included in the mixture to aerate and fluff up the batter as it cooks (or the mixture may be naturally
fermented for this purpose as well as to add flavour).
The
viscosity of batter may range from very "stiff" (adhering to an upturned spoon), to very "thin" (similar to single cream). Heat is applied to the batter, usually by
frying,
baking or
steaming, in order to cook the ingredients (thus rendering them palatable) and to "set" the batter into a solid form. Batters may be
sweet or
savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as
herbs,
spices,
fruits and
vegetables may also be added to the mixture.
The word 'batter' comes from the old French word 'battre' which means 'to beat', as many batters require vigorous beating or whisking in their preparation.
Usage
Batters may be used to make
crepes,
dosais,
idlis,
vadais,
Yorkshire pudding,
fritters,
doughnuts,
hushpuppies,
tempura,
cakes, some
breads, to coat
meat or
vegetables when
frying, or to make
pancakes,
waffles or some
cookies.
Batter is also very commonly used in some parts of the world to coat fish before frying. Batter makes up a critical component of the famous
British dish
Fish and chips for instance.
Quotes
- Anton Pavlovich Chekhov
Further Information
Get more info on 'Batter Cooking'.
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