Thread View: rec.food.baking
4 messages
4 total messages
Started by dragonmyst
Sun, 01 Dec 2030 00:00
deep fry batter
Author: dragonmyst
Date: Sun, 01 Dec 2030 00:00
Date: Sun, 01 Dec 2030 00:00
5 lines
310 bytes
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The following is the recipe that I use for deep frying just about everything. It comes out very nicely (almost like long john silvers) but it lacks something in the taste department. I have salted the fried items after, which does perk up the taste a little, but it's not quite the ticket. Any suggestions?
Re: deep fry batter
Author: Crone
Date: Sun, 01 Dec 2030 00:00
Date: Sun, 01 Dec 2030 00:00
14 lines
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My daughter has been looking for an all-purpose deep fry coating recipe, but - where is your recipe?? dragonmyst wrote: > > The following is the recipe that I use for deep frying just about > everything. It comes out very nicely (almost like long john silvers) > but it lacks something in the taste department. I have salted the fried > items after, which does perk up the taste a little, but it's not quite > the ticket. Any suggestions?-- Carole/Mom mailto:mamajaz@full-moon.com http://members.tripod.com/~Mamajaz/ Today is the Tomorrow we worried about Yesterday!
Re: deep fry batter
Author: Pam Jacoby
Date: Mon, 01 Dec 2031 00:00
Date: Mon, 01 Dec 2031 00:00
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BEER BATTER (Basic Skills for the Good Cook - 26 Cooking Lessons from Bon Appetit - 1981) (makes about 1/2 cup) 1/4 c. cornstarch 1/4 c. all-purpose flour 1/4 c. beer, room temperature 3 Tbsp butter, melted 1 egg, separated 1 small garlic clove, minced salt and pepper Peanut oil for frying Combine cornstarch and flour and mix well. Blend in beer, butter, egg yolk and garlic. Beat egg white until stiff. Fold into batter with salt and pepper to taste. Heat oil to between 375�F and 395�F. Allow excess batter to run off before placing item in oil. Crone wrote: > > My daughter has been looking for an all-purpose deep fry coating recipe, > but - where is your recipe?? > > dragonmyst wrote: > > > > The following is the recipe that I use for deep frying just about > > everything. It comes out very nicely (almost like long john silvers) > > but it lacks something in the taste department. I have salted the fried > > items after, which does perk up the taste a little, but it's not quite > > the ticket. Any suggestions?-- > Carole/Mom > mailto:mamajaz@full-moon.com > http://members.tripod.com/~Mamajaz/ > Today is the Tomorrow we worried about Yesterday!
Re: deep fry batter
Author: satuzlak@newstan
Date: Mon, 01 Dec 2031 00:00
Date: Mon, 01 Dec 2031 00:00
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Crone was overheard to say: : My daughter has been looking for an all-purpose deep fry coating recipe, : but - where is your recipe?? My secret is using gram flour (i.e., chick pea flour) instead of ordinary wheat flour for deep-frying. You wouldn't *believe* the difference it makes. I just mix the flour with a pinch of baking powder, enough water to make a thinnish batter, and pepper, parsley, and/or cilantro if appropriate to whatever's being deep-fried. As far as I'm concerned, you don't need anything else. .. ayse
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